Sometimes when I bake sugar cookies I can taste grains of salt in bites of cookie. I sift the salt in with the flour to make sure it’s all mixed in good, but I can still taste salt pieces. Is this normal? I’m not sure what I’m doing wrong. I’m using regular salt.
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Hi, Kimbercakes, Congrats on making your first post. I look forward to many more to come!
I use unsalted butter and don’t add salt. Whenever I add salt, spices or leavening I add it to the creamed mixture, mix a little and then add flour. The woman who taught me to bake sugar cookies told me to do that and it helps make everything a little better mixed.
I add a touch of salt usually with my dry ingredients, but it dissolves with just normal beating, so I never get crunchy granules in the baked dough. Are you using a super coarse-grained salt? If not, all I can suggest is what Econlady did: cream it in with the butter and eggs (and any wet ingredients), as the more liquid matter it comes directly up against, the better it will dissolve.
I sometimes mix a small amount of salted butter into my unsalted butter. I measure everything by weight so the amount - and flavor - of the salt stays consistent every time.
Use Unsalted butter and for the salt called for in the recipe try using popcorn salt, much finer consistency.
In my butter cookie recipe, for example, only one egg yolk comes in. I also mix the salt with the egg yolk and then the remaining ingredients.