soften or not?
@3SnuggleBunnies (16374)
United States
October 23, 2011 2:26pm CST
I have a cookie recipe that I wanted to try with the kids. Now I was reading it calls for 1.25c of margerine BUT it doesn't say to let it soften to room temperature. Don't most recipes require margerine to be at room temp or softened a bit? I'd hate to mess up the cookies because they left out that detail. The only thing is says to do is to cream it with the sugar and vanilla and how much in the recipe
5 people like this
10 responses
@OpinionatedLady (5965)
• United States
23 Oct 11
My aunt taught me a trick for cookies that call for softened butter. I melt it, mix it in them let it cool off in the fridge for a little bit. Much easier. As for your deal, I think margarine is softer then butter to begin with so it might not need to be at room temp. Really how warm or cold it is makes a difference in how puffy the cookie is or cake like. Try it both ways and see which way you like it better.
3 people like this
@3SnuggleBunnies (16374)
• United States
25 Oct 11
I think I've melted margerine before and it didn't come out so well in what I was making. I only had enough flour to try it one way. The kids liked it no matter what except the first ones were so blah I would of thought it a meragnue.
@Hatley (163776)
• Garden Grove, California
23 Oct 11
3SnuggleBunnies if it were me I would let it soften just enough to cream it with the sugar and vanilla I think they either for got or assumed you with do that.odd maybe it was skipped erronesusly in the printing. I think I would let it soften as how else are you going to cream it with the sugar and vanilla.sound good.good luck and happy baking and eating too.lol
2 people like this
@pergammano (7682)
• Canada
23 Oct 11
I think the key word here, dear ladies...is "cream" together with sugar, probably eggs and vanilla! So you betcha, I sure would bring it to room temperature!
Great Sunday fun...the sun is shining here (rain tomorrow) so am giving the yard the last big touch up!
@3SnuggleBunnies (16374)
• United States
23 Oct 11
That's what I was thinking that they "assumed" you'd let it soften up a bit. Gotta make something yummy and fun on a rainy Sunday.
1 person likes this
@GardenGerty (161080)
• United States
23 Oct 11
They assume you will soften it, cause you cannot really cream it well unless it is softened. Send me some cookies, please.
1 person likes this
@3SnuggleBunnies (16374)
• United States
24 Oct 11
Actually chilled half the batter because I did not have time to bake it all and it worked better after being in the fridge over night. They did come out alright I will say, just had to add more flour than what was mentioned in the recipe. I was kinda surprised as I usually try the highly rated recipes so I don't waste (if it doesn't turn out) ingredients.
1 person likes this
@3SnuggleBunnies (16374)
• United States
23 Oct 11
I'd love to! But one I don't think this batch is coming out for me at all! It says to make them into balls... it's the consistancy of frosting... added more flour and doing a test batch in the toaster oven. Tastes good though...
2 people like this
@serialmommy (639)
• United States
23 Oct 11
Margerine is already really soft it doesn't need to soften. Most cookie recipes I've seen call for butter, not marerine, and yes there is a different and it does make a difference. I don't soften the butter because I use my kitchen aid mixer to cream the butter and sugar and that softens the butter for me. Honestly, I think softening the butter is only needed if you are mixing by hand or with a hand mixer. Personally I don't think it makes a difference in how the cookies end up.
@serialmommy (639)
• United States
24 Oct 11
That is supposed to say "most cookie recipies I've seen call for butter, not margerine" Sorry for the typo.
@3SnuggleBunnies (16374)
• United States
24 Oct 11
I was thinking that as well that the recipe was for hand mixing not with a machine like a kitchen aid which then may not of needed it to be softened as much as by hand or real butter.
@topffer (42156)
• France
23 Oct 11
Frankly I would forget completely margarine for cookies, because it alters too much the taste. It can works for croissants and similar products, but it is a no-no for me for pastries. Anyways, for butter like for margarine, it is better to soften it.
1 person likes this
@3SnuggleBunnies (16374)
• United States
23 Oct 11
Yes butter is better for most baking. However margerine is a fraction of the cost of butter and this recipe actually lists margerine instead of butter.
2 people like this
@topffer (42156)
• France
23 Oct 11
Yes it is less expensive, and it is used in vegan cooking, but do a test : put an opened box of margarine in your garage and come back a month later. You will not see a fly near it, and not even some mold on it. Do you know why ? Because it is at 95% chemically similar to plastic ! I have never understood how a product initially made to fatten poultry and turkeys has been authorized for human beings...
@savypat (20216)
• United States
24 Oct 11
If you cream it with sugar it will soften, I would soften it first but make sure you don't melt it, if you do it won't cream with the sugar and won't be right for your recipe.
@dorannmwin (36392)
• United States
26 Oct 11
My guess would be that this was a detail that was left out when the recipe was written down. The reason that I think that is the case is because I've attempted to cream unsoftened butter or margarine in a recipe before and it didn't work at all. The next time, I knew that I had to at least partially soften it so that it would cream properly. I'd probably try something the in middle where you had let it partially soften and see how the cookies turn out.
@pepai123456 (879)
• Philippines
3 Nov 11
when a recipe calls for butter or margarine in room temp it doesn't mean it needs to be soft like soft soft that when you touch it it will turn to mush.It means its in room temperature but it needs to have the ability to become plastic(pliable and can hold air for creaming).
hope this will help
enjoy baking your cookies =)!
