How to mix butter in already mixed flour & sugar for cookies?


Kurt Olsen

I took the prepared dough out of the fridge (let it rest for 20 minutes) and melted 2 tablespoons of butter, which I gently added to the mixture. To include, use your hands, but don’t overmix. The second batch was MUCH better.

This was just the info I needed when I missed a 1/2 cup of butter in my cookie recipe today!! It seemed like I had a bowl of clumpy flour. I partially melted the butter, so it was still thick. I poured it in slowly and massaged it in with my hands. My cookies came out perfectly!

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I would pitch the botched mixture and start over. Butter is a somewhat pricey ingredient that should not be wasted.

As drbabs suggested, you should cook off a couple of cookies to see if they’ll work out before trying to incorporate any more butter. If it doesn’t work out and you have to recreate the recipe, you’ll be out four sticks of butter rather than just two.

You mean there’s flour already in there? Probably not a smart idea; in order to integrate everything together, you’ll generate gluten and end up with tough cookies. Why not try making a few cookies and seeing what happens? If you look at mrslarkin’s Chubby Chewy Chocolate Chip Cookies, they came about when she accidentally put an extra cup of flour into the cookie dough mixture. They happened by chance. Maybe yours will come out well as well. If not, there’s no use in wasting a fine stick of butter.

Related Questions

  • Can I add butter to already made cookie dough?

    If you want a more soft cookie, melt some butter, add some brown sugar to it, and mix it into the dough.

  • What appropriate mixing method is she going to use in combining butter and sugar to make them smooth fluffy?

    The creaming procedure begins by creaming the butter and sugar until they are lighter in color and frothy. One egg at a time is beaten in. The creaming procedure then alternately adds the dry and wet components to the butter mixture.

  • Why isn’t my butter and sugar creaming?

    Your butter should be at “room temperature,” or approximately 65oF. If it is too cold, it won’t blend with the sugar evenly and will be almost impossible to beat it into a smooth consistency; if it is too hot, the butter won’t be able to hold the air pockets that you are trying to beat into it.

  • What are the 3 basic mixing methods for cookies?

    Baking employs three primary mixing processes, which are as follows:

    1. The Muffin Method.
    2. The Biscuit Method.
    3. The Creaming Method.


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For more information or to make comments and suggestions, please contact:
Kurt Olsen
Dairy Development Coordinator, Missouri Department of Agriculture
Phone: (573) 291-5704
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