When you beat butter and sugar together in a cookie recipe, you’re not just combining ingredients. You’re aerating the dough, and creating tiny pockets of 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 room temperature, but not too warm. Here’s 4 ways to bring butter to room temperature quickly.
- Use an electric mixer! Doing it by hand it just far too difficult to do sufficiently, make it easier on yourself.
- Beat for 4-5 minutes. You’re looking for a pale, fluffy mixture.
- Don’t forget to scrape down the bowl, 1-2 times during creaming and 1 more time after adding the eggs. This way you’ll have a consistent dough.
- Use cold eggs to bring the temperature of the butter back down after it’s been creamed with the sugar.