My butter showdown: room temp vs. straight from the fridge

I was making cookies for a party last Friday and decided to test something I saw online. I made one batch with butter I left out for 2 hours (like you're supposed to) and another with butter I just grabbed cold from the fridge. The cold butter batch spread into weird, flat puddles and burned on the edges. The room temp batch came out perfect, thick and chewy. It turns out that soft butter creams with sugar way better to trap air. Has anyone else had a cookie disaster turn into a solid lesson?

3 comments

3 Comments

reese_lee2922d ago

So you basically made a science fair project in your kitchen, huh? My cold butter cookies once spread so thin I could have used them as coasters. The edges were like little black lace doilies. It's wild how one simple step can turn a baking fail into a total win. I guess the cookie gods really DO care about temperature.

tessa_clark7422d ago

Totally feel you on the butter thing. Switched to using room temp butter and chilling the dough balls for like 20 minutes before baking. Made a huge difference. My last batch held their shape instead of turning into one giant cookie sheet. That temperature control is everything.

tyler613d ago

Reese's lace doily cookies sound fancy, but honestly, I just freeze my dough overnight for way better flavor.