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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. 

Original Post

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 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.

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