Butter Temperature in Cookie Baking
Have you ever decided to bake cookies at the last minute? Then realized the butter is too hard. So you stick in the microwave but instead of putting it in for 10 or 15 seconds you put it in for 30 seconds. Part of the butter is way too melted and some of it is still quite firm? Ring a bell?
Have you ever had cookies that spread too much? Or cookies that are too dry and crumbly? Did you know that quite often your butter is the main culprit?
So here are some tips to help you the next time you do some cookie baking
- Always soften butter to room temperature – The butter must be firm room temperature not soft room temperature.What is firm room temperature? – it’s soft but still holds its shape. When you indent your finger in it – it will make a hole but not spread.
What is soft room temperature? – especially happens in places with high humidity. The butter has soften to almost about to melt. If you indent your finger in it will spread.
- When creaming firm room temperature butter – it will start slow but it will cream beautifully. You must cream it will about 3 to 5 mins.
When creaming soft room temperature butter – it will cream very fast into a sloppy mixture – struggling to combine the sugar – cookies with this mixture will spread more easily.
Further more, if you cream this for 3 to 5 minutes you will most definitely have flat spread out cookies.
- Cookies with soft butter will give a more chewy cookie.
- Dry and crumbly cookies most often can be the result of not creaming your butter and sugar resulting in sugar granules that melt in the cookie making them crumbly and eventually dry.
- A good practice is to chill your cookies before you bake them (this is for most cookies unless the recipe states) This helps the cookies hold their shape better as the butter firms up and the flours absorb the moisture in the cookie giving you a better texture in the cookies.
And of course you can most of the cookies recipes either here on my cake blog or on my food blog
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