MY friends tell me that the reason that my cookies are not turning out is because of the butter that I use. So I went out and bought a new kind and it did not make a difference.
2007-06-10 10:51:36 · 13 answers · asked by Shannon B 1 in Food & Drink ➔ Cooking & Recipes
Make your cookies with half butter and half solid shortening. They should give a better bake.
If you want to use just butter, you have to use unsalted and you need to make sure it has a high butterfat content.
You could chill the dough before you bake your cookies if you are using just butter - that will help.
2007-06-10 11:12:35 · answer #1 · answered by yarn whore 5 · 1⤊ 0⤋
Rather than the butter being the problem, it could be the brand or type of flour. With some flours the particles slide across each other more easily, causing flatter cookies, or cookies that seem to collapse while cooling.
Also, your baking soda or baking powder could be getting old. The cookies will not rise as much.
Chilling the cookie dough for an hour or two does help. Do not over mix most cookie doughs. As soon as you have everything completely combined, stop mixing.
2007-06-10 11:23:26 · answer #2 · answered by sandyblondegirl 7 · 1⤊ 0⤋
Shouldn't make any difference. Don't know what brands you get where you live, but definitely make sure it's not 'lite-butter' or a half-half type butter. They're definitely no good for baking.
Just make sure you're following the recipe exactly. If you like, email me the recipe and i'll have a go. Explaining what it is that should be happening that's not. I'd be pleased to help out.
2007-06-10 11:36:30 · answer #3 · answered by vivi 4 · 1⤊ 0⤋
Butter has a decrease melting factor than shortening even though it does have greater moisture that evaporates out of the cookie throughout baking. Shortening isn't the suited element for human beings to ingest and it does'nt style as good as butter. Shortening additionally has a cool mouth experience while used in croissants, danish, butter creams. suited to shrink a million/2 shortening and a million/2 butter in case you should use shortening.
2016-12-12 17:17:52 · answer #4 · answered by ? 4 · 0⤊ 0⤋
As long as it's real butter, the brand shouldn't make a difference. Make sure you are using unsalted butter if your recipe calls for it, and vice versa.
In what way are your cookies "not coming out"?
2007-06-10 12:11:45 · answer #5 · answered by Mother Amethyst 7 · 1⤊ 0⤋
I don't think the brand of butter makes a difference. I have tried the cheapest and most expensive and I can't tell at all when baking.
2007-06-10 11:02:31 · answer #6 · answered by Simmi 7 · 1⤊ 0⤋
choosing one brand of butter over another should not matter that much.
In the case of using European butter however, it can be creamier and give a better baked goods result. Try using Irish Butter, but it is far more expensive than domestic butter.
2007-06-10 11:01:24 · answer #7 · answered by rcsanandreas 5 · 0⤊ 0⤋
Try the butter flavored Crisco. I use that in place of butter and everyone talks about how good my cookies are. I don't know if it will work in all recipes but it's worth a try!
2007-06-10 11:39:28 · answer #8 · answered by Scooter 4 · 1⤊ 0⤋
Your friend is wrong. The brand of butter makes no difference at all
2007-06-10 11:01:28 · answer #9 · answered by Anonymous · 2⤊ 0⤋
Cookies will taste good whether you use butter or margarine but for a richer flavor unsalted butter is my preference.
2007-06-10 11:07:08 · answer #10 · answered by GrnApl 6 · 2⤊ 0⤋