I finally figured out why my cookies always spread into a flat mess

I watched three friends bake the same recipe and they all made the same mistake: using butter straight from the fridge. I measured my dough temp with a $15 probe and it was 72 degrees, but theirs was 55. The colder butter doesn't cream right with the sugar, so the cookies don't hold their shape. Who else has a trick for getting butter to the perfect softness without melting it?

3 comments

3 Comments

rowan59319d ago

Ever see someone try to soften butter in the microwave? My friend did that and turned it into a greasy puddle in ten seconds. She was so mad. Now she just cuts the sticks into small cubes and leaves them on the counter for like thirty minutes. It works every time, just cool enough to not melt the sugar but soft enough to mix right.

christopherb2419d ago

Grating it works faster than cubes.

the_wesley10d ago

My mom microwaves it for seven seconds.