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My grandma's tip about leaving butter out ruined my cookie dough
She swore up and down that room temp butter should sit out for at least 3 hours before baking, so I followed her advice last Sunday. My sugar cookies came out flat and greasy because the butter was too soft and melted into the dough. Has anyone else had a family recipe trick that backfired like that?
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cameronb522mo ago
Three hours though? I don't know, man. My grandma's butter sat out for like six hours sometimes and her cookies were legendary. Maybe it's the recipe itself or your oven running hot or something.
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blake_black471mo ago
Is it really just the butter though? I mean, your grandma's butter probably wasn't the same stuff we're buying now, right? That ultra pasteurized stuff from the grocery store holds its shape way different than the old school butter. I've left Kerrygold out for a whole day and it's fine, but store brand gets weird after like two hours. You ever try switching brands or types of butter and seeing if that changes how long it stays good?
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shanegibson2mo ago
Butter temp is key but three hours is way too long for most kitchens, I'd say an hour to 90 minutes tops before it turns into a greasy mess. Next time just take it out, give it a poke with your finger, and when it gives a little resistance without squishing through, you're good to go.
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