The article discusses common pitfalls in cookie baking, specifically emphasizing the importance of properly creaming butter and sugar. Expert Anna Gordon suggests that under or over-whipping can lead to flat or shapeless cookies. The article highlights that the ideal consistency is light yellow, ensuring the mixture is airy, which provides the dough with volume and texture. It also explains the science behind why creaming matters: it traps air in the fat structure, making cookies rise appropriately and maintaining their shape.
Anna Gordon emphasizes the importance of perfecting the creaming process of butter and sugar, stating, "[Mix] it until it's like light yellow...That's the perfect place to stop."
Creaming is critical as it incorporates air into the dough, allowing for more volume and a light texture. If done improperly, cookies may flatten.
Collection
[
|
...
]