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Hot take: hand mixing my cookie dough for 5 minutes straight beats my stand mixer every time
I used to just let the KitchenAid run on medium for 2 minutes, but the cookies spread like crazy. Slowing down and doing it by hand gave me way more control over the butter texture. Anyone else ditch the machine for certain doughs?
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emma45517h ago
My grandma's old cookbook actually warns against over-creaming butter and sugar. It says a stand mixer on medium can whip too much air into the dough in just 60 seconds, which then collapses in a hot oven and causes spread. By hand, you physically can't incorporate that much air. It's not about strength, it's about limiting the amount of tiny air bubbles you create in the first place.
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miller.diana6h ago
Remember my neighbor trying to make those fancy macarons. She followed the recipe to the letter but used her stand mixer for the meringue. They came out flat and cracked every single time. She finally tried it by hand, just folding gently, and they worked perfectly. Sometimes the old way just knows things the machine doesn't.
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adam_baker17h ago
Five minutes of hand mixing sounds like a workout. My stand mixer gets the job done in under a minute and my cookies turn out fine. Maybe it's less about the tool and more about the recipe or the butter temp.
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