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over creaming butter

Found some interesting past posts on creaming butter in Google, but I still have a question: In recipes such as cookies, you are asked to "cream" the butter with sugar, but not to "over cream" the butter; creaming the butter until it is fluffy--does this mean that if the butter is over creamed, that it will no longer be fluffy...? (In other words, how does one ascertain that butter has become over creamed?)

Still making flat cookies since 2002. Hehe, actually, a link provided a while back has helped much--mostly chilling everything. Once I make the dough, roll up the cookies and place them on the cookie sheet, _then_ I start to preheat the oven and place the cookies on the sheet into the 'fridge. After the oven is heated, I'll put the nicely chilled cookie dough into the oven (if there is more than one batch, I take an additional cookie sheet, put more dough balls on them and put them in the fridge while the others cook). This has really reduced my mutated-boneless-looking cookies of the past ;)

As always, I wish to learn more, that is why the question.

~Glenn

PS: thanks to everyone for all the great help you give; you make a newbie feel welcome :)

Reply to
bagsmode
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Butter of other fat in cookie making is not creamed well if compared to normal cake making process. Normally I only beat it with paddle for five minutes at low speed just enough to disperse the fat sugar initially and another few minutes with the eggs and but not much that it will lower down the specific gravity of the creamed mass. In other cake I just blend the eggs, sugar, fat together initially at second speed for 1-2 minutes then shift to low speed for a total time of 5 minutes. Usually if you overcreamed while making the cookie dough the dough tends to spread out more resulting in thinner cookie.

In order to minimize the flattening be sure that you are using a finer sugar granulation(I sometimes blend powdered sugar and granulated sugar in cookie making). Now if the cookie tends to flatten I can use straight powdered sugar or have to modify the flour protein by using a slightly higher protein such as blending all purpose flour and pastry flour instead of using pastry flour alone.This will have an effect in improving the cookie symmetry and thickness.

In another way chlorinated cake flour will also have an affect in cookie spread as cookies made with cake flour has slightly less cookie diameter and slightly thicker than the one made with pastry flour. During baking the way to reduce the cookie spread is not to grease the pans and in another way is to line the cookie sheet with parchment before depositing the cookie dough. Roy

Reply to
Roy Basan

I stopped making flat cookies when I stopped making the recipes exactly as written. I use less butter and less sugar. The cookies actually taste better, and certainly aren't flat. I also don't have to chill everything, or wait between batches of cookies for my pan to cool off.

jenn

-- Jenn Ridley snipped-for-privacy@chartermi.net

Reply to
Jenn Ridley

Roy,

Thanks for the re.. I've made scones a few times now, and I use parchment on the cookie sheets for that too. That's a good idea to use the parchment for the cookies as well. I'll have to try that next time.

Thanks :)

Reply to
bagsmode

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