In cookie recipes. What is the differecen between using cold butter and warm butter?

I have 2 recipies for a cookie. They are identical except one says to use warm butter, and the other says to use cold butter cut into small pieces What's the difference?In cookie recipes. What is the differecen between using cold butter and warm butter?
Cold butter works best for pastries.





Warm butter works better when creaming items together.





BUT, be careful where you use melted butter. (Warm butter easily turns into melted butter if warmed in the microwave.) If used in baking melted butter will cause baked goods ability to rise to be much less.In cookie recipes. What is the differecen between using cold butter and warm butter?
The recipe that uses cold butter cut into pieces is a quick recipe. The first recipe is for people that either have a microwave, or have time to wait for the butter to soften.
cold butter blends easier with flour without breaking down
well to me i use cold butter for all cookies even if it calls for room temp. i think it brakes down to fast cause cookies to flat. if u have a kitchen aid stand mixer they work great when using cold butter to cream. other then that all it is is one is easier to mix. thats it!
warmer butter will mix easier whether you're using a blender or whisking by hand.
the cold butter affects the way it mixes in, creating a more textured mix. Warm butter mixes in smoothly creating a blended mix
If your recipe calls for creaming butter and sugar together (as many do) the creaming will be easier with softened butter. If you don't have time to let the butter soften, you can cheat a little by grating the butter with a cheese shredder. Either way, the important part is to make sure the sugar crystals can incorporate into the butter to fluff it up and keep your cookies light.