What is the function of butter in cookies?

Tenderizing Agent - Butter acts as a tenderizing agent in cookies, contributing to their soft and crumbly texture. The fat content in butter keeps the cookies moist and prevents them from becoming dry and crumbly.

Flavor Enhancer - Butter imparts a rich, buttery flavor to cookies that is highly prized by bakers and consumers alike. It adds depth of flavor and complements other ingredients in the recipe.

Creaming - Butter is creamed together with sugar in most cookie recipes. This step helps to incorporate air into the dough, resulting in a lighter, fluffier texture.

Leavening Agent - The water content in butter contributes to the leavening action of baking soda or baking powder. This reaction helps the cookies rise and results in a more desirable shape.

Color and Browning - Sugar and butter caramelize during baking, contributing to the golden brown color and delicious flavor of cookies.