Perfectly Softened: Butter is soft (leaves a slight indentation when touched lightly) yet still holds its shape.
Too Soft: Butter is overly softened and doesn’t hold its shape.
Partially Melted: Butter is overly softened and has started to melt
Bake a Test Cookie
If you’re new to cookie baking or trying a new recipe, bake just one cookie as directed in the recipe to see how it performs. This is a great way to make adjustments before baking a whole sheet of cookies. If the cookie spreads too much, add 1 to 2 tablespoons of flour to the dough, or refrigerate the dough 1 to 2 hours before baking. If it’s too dry, add 1 to 2 tablespoons of milk to the dough.
An electric mixer or spoon can be used for mixing the dough in most of the recipes in this book. The sugars, fats and liquids are usually beaten together first until well mixed. Flour and other dry ingredients are almost always stirred in by hand to avoid over mixing the dough, which can result in tough cookies. When the recipes in this book were tested, there were no significant differences in the appearance or texture between cookies mixed with an electric mixer or a spoon.
Beating Butter and Sugar