Butter is in almost every baked good recipe that I make. It is essential for baking so why do we need it for our cookies, pies, scones, and icings.
Butter! Why do you need it?
Do not skip on the butter when making cookies. Butter adds so much flavor and of course, it makes everything taste good. Butter adds great flavor and richness to baked goods and recipes. Butter can also act as a leavening agent helping desserts puff up and create that beautiful lift you are looking for.
How the butter is added to the batter is a key step and impacts the texture of the cookie. I have listed the three methods I use the most when I am baking with butter.
Melt - melting the butter will result in flatter, denser and crispier cookies. If you do melt your butter, I do recommend chilling the dough for at least 30 minutes to let the ingredients mold together.
Browned butter - brown butter will bring out a richness, caramel, and toffee flavor in your cookie. It will also make the cookie chewier and denser.
For tips on how to make brown butter check out my post - https://www.bakingsweetly.com/post/brown-butter-technique
Cream - creaming the butter and sugar together until light and fluffy will add more air into your dough and result in giving your cookie more lift when it is baked in the oven. These cookies will end up cakier and fatter. When you cream butter you are beating butter at room temperature. Mixing in sugar will create a light and fluffy texture and volume. This method of using butter will increase the volume of the batter and then when eggs are added liquid is increased in the batter which creates an emulsion of fat and water. This method is great for making cakes and muffins and will add more moisture to the baked goods.
Comments