what is room temperature butter?

Most cookie recipes call for "room temperature" butter and eggs. What does that mean, exactly? And is it really important for creaming? Does it matter if I melt butter in the microwave a little?

Well, yes. Baking is chemistry and not following the rules may not make things explode, but it could ruin your recipes at worst or give you mediocre results at best. 

Creamed butter and sugar are the foundation of a cookie and create the structure of the finished product. If your butter is too cold, the butter and sugar won't combine and aerate well. Conversely, if your butter is too warm, your cookies can be greasy. You will need to mix a long time for the ingredients to become properly aerated - or you'll end up with cookies that are too dense. Unless your recipe specifically listed melted or browned butter, use room temperature butter as described below.
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ROOM TEMPERATURE BUTTER IS BETWEEN 63-68F DEGREES

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butter do's and don'ts

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correct:

• When you're getting ready to bake, put your butter on the counter and let it warm up a while. We put ours on the grates of our unheated oven to let the air circulate around it. It usually takes 30 minutes to an hour for it to soften. 
• The butter holds the impression of your finger. Pressing it will create a dent.
• If the butter is too warm, pop it back in the fridge for a little while to let it set up​

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nope:

• It is so soft that it melts into or is adhered to the wrapper
• Warmed in the microwave

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