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Unpopular opinion: cold butter straight from the fridge is why half my batches of cookies came out flat
I was reading the back of a flour bag last week and it said butter should be at 65 to 70 degrees for creaming, so I grabbed my kitchen thermometer to check mine. My butter was sitting at 48 degrees because I keep my house cold and pull it out 20 minutes before mixing like I always did. No wonder my cookies spread into thin greasy puddles the last 4 batches, the sugar never got any air whipped into it so the dough just slumped in the oven. I felt dumb standing there in my own kitchen with a thermometer I use for meat, but it explained months of cookie sheets that looked like flat brown pancakes. Now I cut the butter into cubes and leave it on the counter a full hour, and my last batch held its shape for the first time since spring. So is 48 degrees too cold for creaming, or am I missing something else in how I mix it?
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