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My No Fail Sugar cookies are salty

post #1 of 12
12/9/05 at 7:31am
Thread Starter 
I have made this recipe twice and followed the recipe carefully and both times my cookies were kind of salty. I was wondering if anyone had this same thing happen or am I adding too much salt? Should I omit the salt next time I make them.

Thanks
Jackie
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post #2 of 12
12/9/05 at 7:32am
Are you using Salted or Unsatled butter?
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post #3 of 12
12/9/05 at 7:36am
The difference would be if you used salted on unsalted butter.
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"But they that wait upon the Lord shall renew their strength; they shall mount up with wings as eagles..." Isaiah 40:31
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post #4 of 12
12/9/05 at 7:58am
Thread Starter 
I always regular butter since the recipe doesn't say to use "unsalted butter". Is that what is going wrong? Should I use unsalted butter or shouldI omit the salt from the recipe.

Thanks
Jackie
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post #5 of 12
12/9/05 at 8:00am
I would try with unsalted butter...that's how I made them, and they were not salty.
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post #6 of 12
12/9/05 at 8:22am
I've made them 2 times now. Once I did salted..the other I did unsalted. The unsalted was best. I also reduced the salt by the slightest bit
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Proud Mommy to:
Adrienne {6}
Rory {4}
Dean {1}
And....Surprise!!!!
Macie or Everett is due 1/1!!
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post #7 of 12
12/9/05 at 8:25am
I would use unsalted butter. I always bake with unsalted butter unless it specifically says use Salted butter. if you only have salted, don't add the Salt that the recipe calls for since there is Salt in the butter.

I made them with unsalted butter and they were wonderful.
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post #8 of 12
12/9/05 at 8:30am
Quote:
Originally Posted by jmosquera

I always regular butter since the recipe doesn't say to use "unsalted butter". Is that what is going wrong? Should I use unsalted butter or shouldI omit the salt from the recipe.

Thanks
Jackie



Golden Rule in Baking:
Butter = unsalted butter (unless is clearly says otherwise)
Eggs= large eggs, not extra large or jumbo (unless is says otherwise)

BUT if you only have salted butter, just eliminate 1/4 tsp salt from your recipe (that is how much is in 1 stick of butter)
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"Sugar, sugar...honey, honey...you are my candy girl..."
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post #9 of 12
12/9/05 at 10:30am
Thread Starter 
Thanks PerryStCakes!

I never knew that, like I said I just use what ever I have on hand. I'll go by those rules now.


Thanks to all for your advice also.


Jackie
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post #10 of 12
12/9/05 at 9:44pm
Quote:
Originally Posted by PerryStCakes

Quote:
Originally Posted by jmosquera

I always regular butter since the recipe doesn't say to use "unsalted butter". Is that what is going wrong? Should I use unsalted butter or shouldI omit the salt from the recipe.

Thanks
Jackie



Golden Rule in Baking:
Butter = unsalted butter (unless is clearly says otherwise)
Eggs= large eggs, not extra large or jumbo (unless is says otherwise)

BUT if you only have salted butter, just eliminate 1/4 tsp salt from your recipe (that is how much is in 1 stick of butter)




If you have Recipes from older cook books, then butter always referred to salted butter. In the newer cook books butter is usually unsalted.

Also, it's a good idea to check the back or the front of the book they will usually tell you which type they use in some obsecure location.
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The 6 Ps Law states Proper Preparation Prevents Pi$$ Poor Performance.

-Mr. Morganti
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post #11 of 12
12/10/05 at 5:03am
Also, I've substituted shortening + water for the butter. I think I like it better that way. I'm probably not in the majority, but, I really don't like the buttery cookie. At least not for the decorated sugar cookie.
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post #12 of 12
12/26/05 at 8:40am
A bit late coming into this thread.. but another thought is.. what kind of salt are you using? I made a batch and used kosher salt - which is was in 'flakes' .. I only had that or larger crystals of sea salt that I grind up in a second pepper mill.. and when eating the cookies I'd come across a tiny bit that was salty because the salt didn't dissolve completly. *I* kind of liked it - it cut the sweetness of the frosting a bit, but I wasn't sure how others would respond, so I remade them - using my 'freshly ground' salt this time... much better. Don't ask me why I didn't think of doing it that way the first time.. I don't know.

So.. if your salt has bigger granules than normal, that may be affecting the taste...

Jas
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