The next time you’re baking, don’t worry about softening your butter beforehand. Just grab a grater and add those shreds of dairy goodness to the mix.
A lot of recipes call for softened butter to fold into dough, but you don’t necessarily need to have the foresight to take it out of the fridge a few hours in advance to make a successful cookie. According to The Kitchn, even frozen butter thaws in just a few minutes when grated.
Even better, grated butter is easier to mix into a recipe, especially one that calls for cold butter, like for a pie crust or biscuit dough. The flakes incorporate better than chunks hacked away by a knife, allowing you to mix them more easily throughout the whole dough and eliminate pockets of extra butter.
Really, there's no reason to slice off a pat of butter from the stick again. It's pretty much always better grated, whether it's spread on toast or added to a baking project. (As are a lot of kitchen staples, in fact.)
[h/t The Kitchn]