Baking may not be brain surgery, but even a simple batch of cookies can present challenges. Overbaking may be the most obvious way to ruin them (although even then, there may be ), but there are other rookie cookie mistakes, such as Cookbook author , creator of Substack, told The Takeout that, in her opinion, there's another equally crucial component of cookie creation: creaming. Failing to do this properly will result in cookies that won't turn out as you wish.
"The creaming stage," Guy declared, "is the first important step of cookie-making." When you beat the sugar with the butter, you're not only mixing but aerating the two ingredients. As Guy explained, "Tiny air pockets get incorporated, which helps give cookies a bit of lift and a better texture.
" If you fail to beat for a sufficient amount of time, though, the ingredients won't be well-blended, which can lead to problems down the line. Guy mentioned dense cookies as one possible outcome and uneven baking as another. As an example of the latter, she said, "Streaks of butter or sugar can cause cookies to spread unpredictably, leaving you with some that are crispy and others that are underbaked.
" Proper creaming technique There's no hard and fast rule for exactly how long to cream the butter and sugar, so you can't set a kitchen timer and expect success every time. Jerrelle Guy pointed out that both the type and speed of the mixer can affect things, as may other factors such as the amounts of butter and sugar, temperatur.
