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.
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.
I also mix a tiny pinch of salt with the egg. It dissolves immediately. 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.