I finally picked salted butter over unsalted for my sugar cookies

Every recipe I ever read said unsalted is the way for baking, so I stuck with it for years. Last weekend I ran out and used salted by accident in a batch of cutout cookies. The edges got this tiny bit of extra crispness and the salt balanced the sweetness perfectly. Has anyone else made the switch or am I crazy for liking it better?

3 comments

3 Comments

anthonynelson13d ago

Nina nailed it when she said salted butter keeps the cookies from tasting flat. I read somewhere a few years back that most professional bakers actually keep salted butter on hand for specific recipes because the salt enhances flavor instead of just making things salty. I think a lot of people are brainwashed into thinking unsalted is the only correct option. The trick is just knowing your butter brand because salt levels vary a lot. Land O Lakes salted runs about a quarter teaspoon per stick while some store brands pack way more. You just have to experiment and figure out what works for your specific recipe.

nina_taylor13d ago

Salted butter beats unsalted here every time. That extra salt cuts through the sugar and keeps the cookies from tasting flat. Just go easy on any extra salt the recipe calls for and you're golden.

torres.blair13d ago

Totally agree but I've also learned that lesson the hard way. I once forgot to adjust the extra salt and my cookies tasted like a pretzel's salty cousin. Had to pawn them off on my neighbor who apparently likes that sort of thing.