Warning: That "room temp butter" rule for cookies isn't what you think

My grandma always told me to leave butter out for exactly 30 minutes before baking cookies. Swore by it for years. Last month I actually timed it with a thermometer and my butter was still at 58 degrees after half an hour in my cold kitchen. Turns out room temp butter should be around 67 to 70 degrees. Made a batch with properly softened butter and the cookies spread way better without being flat. Now I just nuke it in 5 second bursts in the microwave until it hits the right temp. Has anyone else found their grandma's rules don't hold up in a colder house?

2 comments

2 Comments

lewis.mila4d ago

Microwaving butter is definitely faster, but be careful with those short bursts. I've tried that before and ended up with melted spots that ruined the texture. A better trick is to just cut your stick into small pieces and let them sit out for maybe 15 minutes instead.

kaimiller4d ago

Have you ever had a friend ruin a whole batch of cookies with the microwave trick? My buddy Steve tried that shortcut last Christmas, and he zapped his butter for about 15 seconds too long. Half of it turned into a puddle and the other half stayed cold, so his cookies came out like greasy, crunchy frisbees on one side and raw dough lumps on the other. His wife was not thrilled, and they had to throw the whole tray in the trash. He told me now he just leaves the butter on the counter overnight and checks it with his finger, no thermometers or microwaves anymore.