Loading…
16
PSA: Your butter is probably too warm for your cookies
I tested this last weekend and my cookies from cold butter held their shape WAY better than the batch I made with room temp stuff. How do you guys get your butter to the right temp fast?
4 comments
Log in to join the discussion
Log In4 Comments
troy_torres6mo ago
My grandma's recipe card literally says "butter should be cool to the touch" and I ignored it for years. I finally tried grating a frozen stick on a box grater last time I baked. It took maybe two minutes to get that perfect sandy texture with the sugar. The difference in how the cookies bake is honestly shocking, they don't just melt into one giant sheet.
1
miasanchez6mo ago
Grating frozen butter sounds like a lot of extra work for a cookie. My cookies always turn out fine with room temp butter, maybe a little spread but nothing crazy. Grandma's tricks are cool, but sometimes I wonder if we overcomplicate simple baking. The texture is probably better, but is it worth the extra step and cleaning a grater?
4
rowanw116mo ago
Doubt the extra effort changes much for most people. My cookies spread a bit but still taste great without grating frozen butter. Seems like a lot of work for a small difference.
1
young.michael4mo ago
wait wait, you grated a FROZEN stick of butter? like, straight out of the freezer, on a box grater? I've heard of people cubing cold butter but grating it sounds insane. doesn't it like, crumble into a million tiny shards and make a huge mess? I'm honestly impressed your grater survived that, mine would probably just clog up and make me want to throw it out a window.
1