Am I the only one who thinks creaming butter too long ruins cookies?

I keep seeing people online say you should cream butter and sugar for 3-5 minutes until it's super fluffy, but every time I do that my cookies spread into thin discs. I swear by stopping at 90 seconds max, just until it's combined, and my cookies from a batch last Tuesday in Denver turned out thick and chewy. Who's right here - the 5-minute fluff crew or the quick-mix folks like me?

2 comments

2 Comments

faithb761mo ago

and that's exactly what I started doing after my cookies turned into flat puddles last summer. I just mix until the butter and sugar look pale but still have a little graininess to them, maybe 60 to 90 seconds tops. my family went from complaining about thin cookies to asking me to bake every week since I switched to the quick mix.

-1

avery_foster311mo ago

Longer creaming gives me way better results though, what kind of mixer are you using?