Did you just get everything you need out to start baking your favorite cookies and then read the words softened butter and die a little inside? Those are some terrible words for a baker who keeps her butter in the fridge.
I’m a firm believer that no one should have to wait 3 hours to eat cookies just because their butter’s all hard. Never fear! I’m here to save the day!
I’m going to teach you my trick to quickly soften butter, and trust me, I’ve forgotten to take the butter out early practically every time I’ve ever baked anything, so I’m a bit of an expert. I even forgot to take it out when I showed you all how to make The Best Chocolate Chip Cookies Ever!
Don’t you dare turn to that microwave, it’s not your friend today. Softening butter in a microwave heats it unevenly and you’ll get some bits that are rock hard and some bits that are liquified. Your cookies will be very sad if you do this to them. Just say no.
Instead, follow these simple instructions:
What you’ll need:
Your rock hard butter
A ziplock bag that your rock hard butter will fit into
A rolling pin (I use a French Rolling Pin, it’s amazing, no more popped out handles!)
Take wrapping off butter
Place butter in bag and seal it shut, make an effort to get any air out before sealing it.
Proceed to beat the bloody hell out of it with your rolling pin.
Smash it! Roll it! Jab it! Pinch it! Smush it! Pull its hair! Wait…no.
When you’ve managed to beat your butter into oblivion, it should be nice and soft and pliable. Rip open that plastic bag and dump your butter into your baking vessel. Congratulate yourself on a job well done and finish those cookies! I’m hungry!
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