Switched from cold mixing to warmed butter for cookies and night and day difference

I used to always cream my butter straight from the fridge, just letting it soften on the counter for maybe 30 minutes. Last month I started microwaving it in 10 second bursts until it was just barely warm to the touch, around 68-70 degrees. The dough came together way faster and my cookies spread exactly how I wanted instead of turning into little pucks. I've done 4 batches since then and the texture is way more consistent. Has anyone else tried playing with butter temp beyond the usual 'room temperature' advice?

3 comments

3 Comments

kelly63826d ago

Used to think cold butter was the only way to go but tried warming it up like this and honestly it works way better. Cookies come out flat and even now instead of looking like sad lumps.

lee84726d ago

Totally feel you on the "sad lumps" thing, my cookies looked the same until I tried this.

ellis.faith26d ago

Wait, microwaving butter? I always thought that would just destroy the texture and make everything greasy. Sounds like I've been wasting my time with the whole "sit on the counter for an hour" routine.