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I swore by room temp butter for years until I tried cold butter cookies

Been making shortbread for like 15 years, always let my butter sit out for hours so it would cream nice. My buddy who runs a bakery in St. Louis told me to try grating cold butter straight from the fridge into my flour. I thought he was nuts but tried it last Sunday with a batch of 48 cookies. The texture was way flakier and they held their shape better than anything I ever made with softened butter. Anyone else find a tip that totally went against what you learned early on?

2 comments

2 Comments

hill.troy14d ago

Grated cold butter was a game changer for my pie crusts too. Always thought you needed room temp butter for everything but that cold grating trick gives way better layers.

dylanh9714d ago

Would grated cold butter work the same for sugar cookies or is that too different a recipe? I've been wondering if the cold method only works for things like shortbread and pie crusts where you want that flaky texture. Might have to test it out next time my wife makes her Christmas cutouts.

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