Rant: My old way of creaming butter and sugar was a disaster for 5 years

I used to just throw cold butter in the mixer and wonder why my cookies were flat as pancakes, until a lady at the bakery in Austin told me to let it sit out for 30 minutes first. Now my cookies actually puff up, has anyone else had to learn this the hard way?

3 comments

3 Comments

fiona_hunt718d ago

@flores_emma nailed it, the microwave trick saves me too.

troychen5d ago

Is there anything better than that first perfect batch after years of flat cookies?

flores.emma8d ago

Learned this one the hard way too lol. I used to pull butter straight from the fridge and cream it for like 10 minutes thinking I was doing something. Then I tried leaving it out for an hour and my sugar cookies actually held their shape for once. Now I also microwave it for like 10 seconds if I'm in a rush, but the texture is never quite as good. Room temp butter is honestly the biggest game changer nobody tells you about.