You know that exact moment when the cookie craving hits and the butter is still a cold brick in the fridge? I have ruined more than one batch of cookies by microwaving butter until it half melted into a puddle.

There is a better way, and it uses the one thing every kitchen already has: a drinking glass.

The warm glass trick

Fill a glass with hot tap water and let it sit for a minute. Dump the water out, flip the glass over, and set it on top of the stick of butter like a tiny dome. The trapped heat softens the butter evenly from the outside in.

• Run the glass under hot water or fill and wait
• Place it over the butter on a plate
• Check every couple of minutes until it gives to a gentle press

For a full stick, this takes about five to ten minutes. Way faster than waiting on the counter, and no sad melted edges.

Why I stopped microwaving

A microwave heats from the inside unevenly. You end up with a stick that is liquid in the middle and rock hard at the ends, which is basically useless for creaming sugar into it. The glass method keeps the whole stick at the same soft, spreadable temperature.

If you are in a real hurry, cut the cold butter into small cubes first. More surface area means it softens faster no matter which method you use.