When you stroll down the dairy aisle, you’re greeted with a dazzling array of butter options. From European-style to plant-based alternatives, the choices can be overwhelming.
But when baking cookies, not all butter is created equal. We turned to four expert bakers to find out which ones reign supreme. The results? One brand emerged as the ultimate winner for creating perfect, mouthwatering cookies.
Here’s everything you need to know about choosing the best butter for your cookie recipes and helpful tips to up your baking game.
Why Does Butter Matter in Cookies?
Butter plays a crucial role in cookie recipes. It doesn’t just add flavor—it also impacts the texture, moisture, and spread of your cookies. High-quality butter can distinguish between cookies that spread into thin pancakes and cookies that hold their shape and taste rich.
In the U.S., a product must contain at least 80% fat to qualify as butter. However, premium options often go beyond this minimum, offering higher fat content that produces better baking results.
Meet the Butter Experts
We asked four renowned bakers to share their favorite butter for baking cookies:
- Justine Doiron: Cookbook author and Brooklyn-based baker.
- Amy Emberling: Managing partner at Zingerman’s Bakehouse in Michigan.
- Peter Som: Lifestyle expert and author of Family Style.
- Gracie von Kriegenbergh: Owner of The Kookee Batch bakery in California.
Their combined expertise helped narrow down the top choices in the butter aisle.
Qualities to Look for in the Best Butter for Baking
Before we dive into their recommendations, here’s what to look for when buying butter for your cookies:
High-Fat Content
Butter with a higher fat content (above 80%) contains less water, which prevents excessive spreading and enhances flavor. European-style butter is an excellent choice, typically having 82–90% fat.
Rich Flavor
Choose a butter you enjoy eating on its own. A rich, creamy butter adds depth to cookies, whether baking sugar cookies or chocolate chip delights.
Grade Matters
Amy Emberling recommends Grade AA butter for its superior flavor and texture. While pricier, it’s worth the investment for special bakes.
Salted vs. Unsalted
Most bakers prefer unsalted butter for greater control over salt levels. However, salted butter works well for those who love a hint of sweet-salty contrast in their cookies.
The Top Butter for Cookies Kerrygold Pure Irish Butter
All four bakers agreed that Kerrygold Pure Irish Butter is the gold standard for baking cookies. Here’s why:
- Grass-fed flavor: Kerrygold delivers a rich, creamy taste from the milk of grass-fed cows.
- High-fat content: At 82% butterfat, it ensures cookies have a tender texture and vibrant color.
- Consistency: Kerrygold reliably produces delicious, bakery-quality results.
Runners-Up Worth Trying
If you can’t find Kerrygold or want to try something different, these alternatives are excellent options:
Plugrà Premium Butter
Another European-style butter with 82% fat content. It’s a favorite for flaky, flavorful cookies.
Miyoko’s Oat Milk Butter
This plant-based option is perfect for dairy-free bakers. It browns beautifully and imparts a nutty, caramelized flavor.
Ralph’s Kroeger Sweet Cream Butter
A more affordable option, this Grade AA butter performs surprisingly well compared to higher-end brands.
Top Cookie Recipes to Highlight Butter’s Flavor
The bakers shared their favorite cookie recipes that let butter shine:
- Classic Sugar Cookies: Buttery and simple, they’re always a hit.
- Brown Butter Chocolate Chip Cookies: Browning the butter adds an irresistible depth of flavor.
- Cowboy Cookies: These cookies are a textural delight packed with oats and chocolate.
- Eggnog Cookies: Perfect for the holiday season.
- Shortbread: Butter takes center stage in this classic recipe.
Pro Tips for Baking With Butter
Use Softened Butter
Room-temperature butter is more accessible to cream with sugar, incorporating air into the dough. Avoid melting butter unless the recipe specifies it.
Try Browned Butter
Browning butter before baking enhances its flavor, adding a nutty, caramelized complexity. Let it cool before mixing it into your dough.
Chill the Dough
Chilling cookie dough helps control spreading, intensifies flavors, and makes handling easier. Follow your recipe’s recommendations for chilling times.
Conclusion
The proper butter can elevate your cookies from good to unforgettable. Kerrygold Pure Irish Butter topped our bakers’ list for its creamy texture, high-fat content, and rich flavor.
Whether you stick with Kerrygold or explore alternatives like Plugrà or Miyoko’s, prioritize quality when selecting butter for baking.
Let butter take center stage in your favorite cookie recipes this holiday season. From classic sugar cookies to nutty shortbread, you’ll taste the difference in every bite!
FAQs
Why is European butter better for baking?
European butter has a higher fat content (82–90%), which reduces water and enhances flavor. This makes cookies richer and prevents excessive spreading.
Can I use salted butter in cookie recipes?
But adjust the added salt in your recipe to avoid overpowering the flavor. Many bakers prefer unsalted butter for more precise seasoning.
What’s the best dairy-free butter for baking cookies?
Miyoko’s Oat Milk Butter is a fantastic option for plant-based bakers. Its flavor and functionality mimic traditional butter.
Should I always chill cookie dough before baking?
Chilling dough isn’t always necessary but can enhance flavor and texture. Check your recipe for guidance.
What’s the easiest way to soften butter?
Leave butter at room temperature for about 30–45 minutes. If you’re in a rush, cut it into smaller pieces to speed up softening.
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