For my friends who measure by grams: 1 1/2 cups of butter is about 340 grams. If your butter is sold in 250-gram blocks (common in Europe), you’ll need one whole block plus about 90 grams from a second block. Close enough? Yes, for most recipes—but weigh it if you can.
Butter Conversion Chart Printable – EXTR
And if a recipe says “1 1/2 cups butter at room temperature,” please—please—don’t microwave it until it’s a puddle. Room temperature means cool to the touch, but flexible enough to leave a dent when you press it. Otherwise, you’ll make melted butter cookies, which is a different recipe entirely.
Butter brand wars and the great salt debate
You might be wondering if brand matters. Honestly, for most baking, any unsalted butter will work. But if you use salted butter, reduce the added salt in your recipe by about 1/4 teaspoon per 1/2 cup. Otherwise, your cookies might taste like a pretzel’s salty cousin.
I once used a fancy European butter with 82% butterfat because I felt fancy. My scones were divine, but my budget wept. Your choice. Just don’t use margarine—please, for the love of flaky layers.
