It depends on the temperature of your kitchen and fridge. Usually a stick of butter fresh from the fridge is soft enough to use in about 30 minutes. You don't want it so soft that you can leave more than a fingertip impression on the surface. If you want to hasten matters, try grating it cold into the bowl. Usually that will leave it just right for creaming.
The intention is apparently to get the butter soft enough to easily combine with the dry ingredients; "room temperature" is pretty vague, as is refrigerator temp. and other factors, but it should probably get soft enough to easily poke a finger through it.
Thanks! I have made countless recipes where the butter is supposed to be "softened," but I didn't get the impression that it should be as soft as I usually allow for "softened" butter recipes.
I had assumed that I was supposed to take the butter out, cut it into pieces, and then measure the dry ingredients. Then immediately add the butter. So I only let it sit for a few minutes. But I have a stand mixer so it will pretty much mix anything. I hope that helps!
Like a cookie, you don't want to overwork the dough- the butter contains enough moisture to raise gluten in the flour. If you don't want to soften the butter (I usually take it right from the refrigerator for cookies) I would beat it with the sugar and salt enough to lighten it up before adding the flour.
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