The importance of creaming butter and sugar when making cookies
When you beat butter and sugar together in a cookie recipe, you’re not just combining ingredients. You’re aerating the dough, creating tiny pockets of trapped air that puff up once the cookies hit the oven. When not done properly, your cookies will end up dense and flat, and no one wants that! Here are a few things to remember to ensure you’re creaming the right way:
- Make sure your butter is at a cool room temperature, and not too warm.
- Use an electric mixer with the paddle attachment.
- Beat for 4-5 minutes. You’re looking for a pale, fluffy mixture.
- Scrape down the bowl 1-2 times for a consistent dough.
- Use cold eggs to bring the temperature of the butter back down after it’s been creamed with the sugar.
