I saw Goat Butter in a refridgerator showcase the other day, and I became a bit giddy as my baking brain lit up like a pinball machine thinking how I would use it. I decided to go the traditional Sugar Cookie route with Dried Cranberries and was excited to see the outcome. Of course you could just use sweet cream butter, but sometimes we all need to step a bit outside of our comfort zone.
Here’s my Goat Butter 101:
- Besides the obvious difference in the milk; Goat Butter is a translucent white and resembles shortening.
- Texture-wise, it’s softer at room temperature and when you skim a knife across the top, the butter gently rolls into a soft curl, and unlike sweet cream butter, it doesn’t pool as sits out.
- Taste-wise, Goat Butter isn’t sweet, it’s rather mild, even slightly grassy with a subtle tangy note.
- Goat Butter as a low melting temperature, so my cookies came out with a soft shortbread-like texture. Per Cook’s Illustrated, this is because the melted fat in the Goat Butter coats the proteins in the flour, and as the cookies bake there is less hydration and less gluten development.
Now that I’ve baked cookies with Goat Butter, I just might have to take a slight savory route with a Goat Cheese Cheesecake with a Goat Butter Graham Cracker Crust.
Goat Butter Sugar Cookies with Dried Cranberries
- 3 cups All-Purpose Flour
- 1 teaspoon salt
- ½ teaspoon baking soda
- 1 cup sugar
- 2 sticks 16 tablespoons unsalted Goat Butter, room temperature
- 2 eggs large
- 1 tablespoon vanilla
- ¾ cup Dried Cranberries
- Preheat the oven to 350* Line two baking sheets with a Silpat or parchment paper.
- In a bowl, combine the dry ingredients (flour, salt and baking soda) and whisk to combine.
- In the bowl of a mixer fitted with a paddle attachment, add the sugar and goat butter and begin to mix until well combined, about 3 minutes. Slowly add the eggs, one at a time, blending for 30 seconds between each addition and scrape the bowl down. Add the vanilla. With the mixer on low, slowly add the flour mixture, making sure everything is well combined. By hand, mix in the dried cranberries.
- Using a 1 ½-inch ice cream scoop, scoop out the cookies and place on the baking sheet. Slightly press the cookies down with the bottom of a glass or measuring cup. Bake for 12-14 minutes and they’re a golden brown on the bottom. Place the cookies on a rack and let cool completely.
Adapted from The Baker's Apprentice