My butter was too cold for 11 years of cookie baking and creaming it for 4 minutes fixed everything

Oscar Murphy · 2026-10-07T15:05:07.426521+00:00

I always pulled butter straight from the fridge because recipes just say "softened" without telling you it should be 65 degrees and bend without cracking, but ever since I started zapping it for 8 seconds a side and beating it a full 4 minutes the dough finally looks like the pictures, so what temp do you all actually pull yours at?

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My butter was too cold for 11 years of cookie baking and creaming it for 4 minutes fixed everything | Baking Fails And Wins - Rigidtalk