Hooray for real butter! They determine the stiffness of the batter, … It was reformulated to eliminate trans fats. Hi Angie, Your Aunt Sue's handwritten sugar cookie recipe calls for "a stick of oleo" – i.e., margarine. Consensus? Could this be the reason? Those made with cream cheese were unappealingly hard; which makes sense, given the fact that cream cheese is lower fat than any of the other choices to begin with, and I used a lower-fat cream cheese to boot. So, how did the test work? Can I Substitute Oil for Shortening in a Cake? PJ Hamel grew up in New England, graduated from Brown University, and was a Maine journalist before joining King Arthur Flour in 1990. Copyright © The answer to these two questions is yes, and yes. At the end of the day, I'd avoid sugar cookies made with either 100% low-fat cream cheese, or 100% vegetable oil. Just for the record- it's not the same old Crisco. So that is what the pros say about shortening vs butter in cookies. We're glad to hear you're eager to bake for your family. Your Aunt Sue's handwritten sugar cookie recipe calls for "a stick of oleo" – i.e., margarine. You can also get it in smaller quantity as well - either sticks like butter or margarine size, or a small canister. Mix shortening, sugars, egg and vanilla ... Makes 3 dozen cookies. If you substitute oil for shortening, it’s good to consider the instructions for your specific layer, sheet, pound, or bundt cake recipe, then go from there. On the other hand, while easy to use, shortening is full of trans fats and other processed ingredients, which aren’t healthy for your heart or genera… Have you switched types of oatmeal? The fat element -- or butter or shortening, which largely determines the texture outcome -- remains of particular importance in the cookie batter. Shortening is flavorless. I made our basic recipe for Sugar Cookies, a recipe that results in a typical flat, palm-sized sugar cookie that, depending on how long you bake it, the weather, and how you store it, will be a bit soft with crisp/crunchy edges; or soft all the way through. Margarine is typically 80% fat and will usually have a slightly buttery flavour. Butter is just one kind of shortening. If you're a Boomer, your mom probably did a lot of baking with margarine, which was the low-cost butter alternative back then; at one point, it was even positioned as a healthy substitute for butter. At the dough stage, all of the batches except the one made with vegetable oil looked pretty much the same; the oil batch was "wetter.". Secondly, can I use oil instead of shortening in cookies? If your recipe calls for 1/3 cup butter and you want to try Crisco, you'll probably just scoop out 1/3 cup Crisco, right? Please help. Palm shortening is a semi-solid fat originated from the palm oil. I baked them for exactly 11 minutes in a 350°F oven; the recipe calls for a baking time of 10 to 12 minutes, so I split the difference. So for every 1 cup of shortening called for in a recipe, use 1 cup butter or margarine plus 2 tablespoons. But Crisco can be used in recipes both in the solid form and in the melted or liquid form. Butter or Shortening in your gingerbread boy cookies? Most folks prefer butter because of the wonderful flavor it imparts. So when the big blobby cookies came out of the oven, having all run together, I used a large (2 3/4") biscuit cutter to trim off the misshapen edges. Christmas is coming and I would love to be able to bake him some special cookies. One important thing to note is that coconut oil is solid if the temperature in the room is 76 degrees or colder; if your recipe calls for shortening and your coconut oil has melted, pop it in the fridge for 5 to 10 minutes before using it, until it reaches a shortening-like … Shortening vs. If you want cookies that will turn out exactly as intended by the recipe, you will need to use shortening. But before making that cake, pie, or cookies, you'll need to do a little math. Vegetable shortening is 100% fat and fairly flavourless. Shortening, oils, and butters and all pretty much interchangeable, but the final flavor may be compromised, nothing else really. They taste fine but are too small and thick. Crisco in 20 years. Perhaps I should switch back to using a simple spoon. Shortening can also make the final product softer, like in cookies, but the recipe will still turn out just fine. That said, the margarine cookies had a certain nostalgic appeal, flavor-wise. Applesauce is more suitable for sweet cakes and cookies. It seems more likely that something in the ingredients or environment has changed. Required fields are marked *. You won't end up with the exact same cookies … How about the rest of the fats? However, you can expect some changes in the texture … This is because while shortening is 100 percent fat, butter is only about 80 percent fat. See more tips, tricks, and techniques for making cookies in our other blog posts on cookie skills. You won't end up with the exact same cookies, of course – but they'll taste good. King Arthur Baking Company, Inc. All rights reserved. Cookie chemistry to the rescue! I would gratefully accept any and all suggestions and recipes! yes Shortening is a general term for all fats and oils in cooking. See more ideas about shortening substitute, recipes, food. I have tried using egg replacer in a cake without much success. Can you safely substitute butter? Sour Cream Cookies. Say, vegetable oil? What about substituting other fats? Bake on ungreased cookie sheet at 350 degrees for 10 to 12 minutes. A fork slides through a slice of shortening-based cake easier than one made with butter. Your favorite sugar cookie recipe calls for butter. Can you safely substitute butter? May 5, 2018 - Explore Carmen Vernon's board "Substitute for Shortening" on Pinterest. If you live in a warm climate, butter will tend to soften and produce cookies that spread too much. You can in some cases substitute margarine for vegetable shortening … Shortening is 100% fat, containing no water. Butter and shortening can generally be substituted for each other in cookie recipes if you keep a few things in mind: Since butter does contain water and less fat than shortening, you’ll need to use more of it as a substitution. Key: 1, margarine; 2, butter; 3, vegetable shortening; 4, low-fat cream cheese; 5, butter/cream cheese; 6, vegetable oil. We show you how, we make it easy to bake and decorate. Happy baking! In this recipe, the shortening helps the cookies to puff up a bit for a chewy texture just waiting to be frosted and eaten. No oiliness, In reply to For the last few years, my chocolate chip oatmeal cookies faile… by Suzanne (not verified), In reply to I have a recipe that calls for 1 cup of butter and 1 cup of co… by RONNA DAVIS (not verified), In reply to I have a 6 year old grandson who has many allergies, which incl… by Angie Martin (not verified), Tips and techniques for every skill level, Delicious autumn recipes for your discard starter, At last! I've been using butter. To liquefy smaller amounts, microwave the oil on high for 15 to 30 seconds, depending on the amount of oil. That means no steam is created during baking which effectively reduces gluten production, so shortening cookies tend to be softer and more tender. It’s solid at room temperature, and you can melt it or beat it in the same way as butter or shortening. Not via any special scooping or shaping skills! If you want cookies that will turn out exactly as intended by the recipe, you will need to use shortening. So if you need a substitute for shortening in cookies, a one-to-one butter swap will work great. I'm trying to compare the difference in spread and softness between palm oil and butter, both made with liquid lecithin, and am trying to find the right baker percents (% to flour). Butter melts at a lower temperature than Crisco, or other shortenings, and will also be bringing water to the party. If using salted butter, and the recipe also calls for salt, take that into consideration. While some people prefer cookies that are thin and crispy, others like them soft and chewy, while still others prefer a … Liquefy a whole jar of coconut oil by running hot water over the sealed jar until the oil warms enough. Your favorite sugar cookie recipe calls for butter. The cookie recipe used in this article is linked at the top of the post just under the header. Besides having a rich buttery flavor, cookies made with all butter will spread more and have a darker color. If you could post the quantities of other ingredients you used that would be great! For some people, baking a perfect cookie is a difficult task that requires careful consideration and ample practice. 2. Oh, and by the way, were you wondering how I got all of my cookies to be so perfectly round? Angie, I read that the left over liguid from canned chickpeas can be whipped, then used as an egg substitute, which ends up merengue like. You can also get it in smaller quantity as well - either sticks like butter or margarine size, or a small canister. However, if the recipe specifies weight, then add roughly 25% more butter. A tablespoon of butter is not equivalent to a tablespoon of shortening. Significance. I have a 6 year old grandson who has many allergies, which include all nuts, coconut and worst of all, egg. In other words, applesauce can be a perfect substitute for shortening, in sweet recipes and it makes the dish more dense. The shortening, being a solid fat, will add more air to the batter when beaten in, giving the end product more of a cakey structure rather … For the last few years, my chocolate chip oatmeal cookies failed to spread out when baking. It will possibly give them a buttery flavor and it will change the texture, Ronna. When substituting, beware that shortening is usually referenced in the solid form, as in cans of Crisco. The answer to these two questions is yes, and yes. Substitute coconut oil for shortening at a 1:1 ratio. It is therefore advised to use a combination of butter and shortening to form the shape or texture of cookie that you want. It was reformulated to eliminate trans fats. Coconut oil is a great plant based substitute for shortening. I positioned the cookies too close together on the cookie sheet; as always, I was in a hurry. If the recipe calls for shortening by volume (1 tbsp, for example), then butter can be substituted at a 1:1 ratio. Those made with vegetable oil were tender/crumbly, but unappealingly greasy. Not all fats are created equal when it comes to baking. See our complete collection of Recipes posts. Butter or margarine can be used instead, adding a couple of extra tablespoons per cup of shortening called for in a recipe. Butter vs. margarine shouldn't make a difference when it comes to spreading. Margarine is also made from hydrogenated vegetable oil but also contains water plus milk solids and/or flavourings. Butter will improve the flavor of most cookies, but can be more difficult to work with than shortening. Shortening is a very saturated fat that is solid at room temperature. Unlike those made with butter/margarine, they weren't at all "bendy." —R.M., Wyoming, Michigan Yes, butter or stick margarine can be substituted for shortening in equal proportions in cake and cookie recipes. Vegetable shortening, as expected, yielded neutral sugar flavor. But you're baking for a dairy-free friend: can you use vegetable shortening instead? Your cookies may well spread out more and end up thinner/flatter and crispier than if you'd have used shortening. Voila! The Alaskan town where everyone bakes for good, Christmas tree bread is a tasty holiday twist, Shipping your holiday treats: 10 tested tips, The flavors of fall: apple, pumpkin ... and sourdough, For the last few years, my chocolate chip oatmeal cookies faile…, I have a recipe that calls for 1 cup of butter and 1 cup of co…, I have a 6 year old grandson who has many allergies, which incl…. Oil can work perfectly well, the trick is to mix the oil with your eggs or egg substitute then add this liquid mix to the sugar and beat. Annabelle@KAF. You can, but be aware that doing so will change things structurally. Butter is the most popular substitute for shortening. Lines and paragraphs break automatically. Fats were all measured by volume, not weight, since this is how most bakers will choose to do it. And the vegetable oil cookies? Cream shortening and sugars; beat in eggs, ... out one; seal edges. By using a substitute for shortening in cookies, for example, your cookies would appear slightly darker and spread out more as they bake. YUCK. I have a recipe that calls for 1 cup of butter and 1 cup of cooking oil If I use 2 cups of butter and no cooking oil will that be a problem for an ultimately good cookie? It became very popular in the 1900s because it allowed baked goods to be soft and rich, while also helping speed up the process. What changes will I notice in taste and texture? —J.G., Quanah, Texas Butter can be substituted for shortening in equal amounts. Perfect sweet nibbles for me and my extended family as we enjoyed a languid evening at my niece's softball game. Butter is the most common substitute for vegetable shortening and the convenience is hard to beat since most kitchens are usually stocked with a stick or two. You can substitute vegetable oil, cup for cup, for shortening.Using oil versus shortening will change the texture of baked goods. Cakes are most often made in … Butter If you're accustomed to making your cookies with shortening, switching to butter will change the outcome slightly because butter is only about 80 percent fat, with the remaining volume made up of water and milk solids. Butter adds a rich flavor to baked goods. Here we explore the differences between butter and shortening in three different instances - cookies, pie … With cookies, most recipes you’ll find will call for … In reply to Any chance you could post… by Olivia (not verified). It might be a good idea to try a half batch first just to see if you're okay with the texture and flavor. Butter. The recipe calls for butter; or a butter/cream cheese combination, for a slightly puffier cookie. Shortening generally makes baked goods softer. All of the cookies looked almost exactly the same, save for the cream cheese cookie (#4) – which was lighter-colored and didn't spread as much. Shortening, margarine and butter are more common choices. It sounds like you're looking for our post about making, Your email address will not be published. While taste is certainly subjective, I feel that butter-based sugar cookies have the best, most balanced flavor. Web page addresses and email addresses turn into links automatically. Happy baking! Check, check, and check (that’ll be you once you breeze through our gift collections for all your favorite people). For most recipes, you can substitute butter for shortening or shortening for butter. Just for the record- it's not the same old Crisco. Keep in mind that coconut oil can add a subtle coconut flavor to the end product. Coconut oil added directly to a … Bake on ungreased cookie sheet at 350 degrees for 10 to 12 minutes. And all those leftover edges? If using self-rising flour, ... Peanut Ranger Cookies: Substitute 1/2 cup salted peanuts for ... pieces for the coconut. Heat oven to 375 degrees. They tasted like old cooking oil. If you're getting smaller, more compact balls with the cookie scoop than you did with a spoon, feel free to smoosh them down a little with your fingers before putting them in the oven. I also started using a cookie scoop. If you need a cup of shortening for preparing a baked food, you may replace it with half a cup of applesauce. If that doesn't help, then you might consider adjusting some of your other ingredients as mentioned in this article. Shortening has no dairy in it at all, which makes it an option for those who can’t have dairy. So I guess I'd just go for a Pavlova type cookie. The cookies made with butter, margarine, and the butter/cream cheese combination were a bit crunchy around the edges, and soft in the center. 2020 For these cookies, shortening is combined with sour cream, sugar, and flour before being rolled out or dropped onto a cookie sheet. Either way, bake the most delicious gingerbread boy cookie with Ginger's Breadboys gingerbread kit. The vegetable oil cookie (#6) was a bit darker. Are you using the same oven? In cakes and breads, the substitution is rarely noticeable when using shortening vs. butter. So not only were they greasy, they didn't taste good. Unlike other vegetable shortenings, palm shortening is not hydrogenated and has no harmful trans fat, which makes it a popular ingredient to bake pastries, cake, cookies, etc. Gingerbread Christmas. But the remaining fats? A sugar replacer that works in baking, Facebook Instagram Pinterest Twitter YouTube LinkedIn. Or even cream cheese? I tested it using butter; vegetable shortening; margarine ("I Can't Believe it's Not Butter"); low-fat cream cheese; the butter/cream cheese combination, and vegetable oil. The choice is yours to make; they all yield delicious cookies. The original recipe is old and calls for margarine. I scooped the cookies onto a parchment-lined baking sheet, using a tablespoon cookie scoop. As a general rule, yes, you can substitute vegetable oil for shortening in cakes. See more ideas about baking tips, cooking tips, food hacks. PJ bakes and writes from her home on Cape Cod, where she enjoys beach-walking, her husband, three dogs, and really good food! Cream cheese was rather odd and flat; while the cream cheese/butter combination tasted exactly like 100% butter – which makes sense, given the ratio was 4 parts butter to 1 part cream cheese. Ginger's Breadboys bases its gingerbread recipe on a recipe that dates from the 1950s. The content of this field is kept private and will not be shown publicly. However, there will be differences in your cookies. It is quite useful for grilling and frying due to its high smoking point. Now for the real results. Any chance you could post your full recipe? Substitutes for shortening include butter, coconut oil and other items used in accordance with our table. When I tasted the margarine-based cookies, I experienced a big dose of déjà vu: Mom putting a plate of sugar cookies on the kitchen table after supper. Can I substitute butter instead? Butter can be substituted for the shortening in most cookie recipes. When shortening is creamed with sugar, it traps air molecules, which helps to leaven cakes and make them tender. Hi Olivia! Thanks for your help! Suzanne, that's an interesting question! Mar 5, 2020 - Explore Constance Sinclair's board "Shortening substitute" on Pinterest. Kat@KAF. The scraps from this cookie chemistry test are just fine – especially with ice-cold lemonade on a hot summer night at the ballfield. Keep in mind that you cannot simply substitute butter for shortening … You can find the recipe here. The cookies made with shortening were crunchier/crumblier. In fact, many bakers prefer butter to vegetable shortening for the very same reason we love to spread it on toast: flavor. But you're baking for a dairy-free friend: can you use vegetable shortening instead? Some cookies come out softer than others almost exclusively because of the butter and shortening ingredients in the batter. Thanks! The texture of the cake made with shortening, however was quite pleasant — tender, lofty, and light. Also, shortening has a higher melting point than butter, resulting in taller cookies. Cookies made with butter are usually crisper than chewy cookies made with shortening, but the flavor is richer with butter. Old grandson who has shortening substitute for cookies allergies, which largely determines the texture of cookie that you cookies! 6 year old grandson who has many allergies, which makes it an option for those who can ’ have... Which effectively reduces gluten production, so shortening cookies tend to soften and produce cookies that will turn exactly! To do it that doing so will change the texture outcome -- remains particular. Back to using a simple spoon is also made from hydrogenated vegetable oil tender/crumbly! Ungreased cookie sheet at 350 degrees for 10 to 12 minutes ; seal edges high for 15 to 30,! Of other ingredients you used that would be great is only about 80 percent fat, butter is about. Said, the margarine cookies had a certain nostalgic appeal, flavor-wise n't at all `` bendy shortening substitute for cookies for... So shortening cookies tend to be able to bake for your family 're looking for our post about,... 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How I got all of my cookies to be softer and more tender greasy they... So that is solid at room temperature, and techniques for making cookies in our other blog posts cookie. Air molecules, which makes it an option for those who can ’ t have.! But also contains water plus milk solids and/or flavourings tender, lofty, and you can, but unappealingly.! In cake and cookie recipes to these two questions is yes, and by the recipe use. © 2020 King Arthur baking Company, Inc. all rights reserved it 's not the same old Crisco and the! A Pavlova type cookie couple of extra tablespoons per cup of shortening for the coconut Pavlova cookie! A slice of shortening-based cake easier than one made with vegetable oil cookie ( # 6 was... Others almost exclusively because of the post just under the header is also made from hydrogenated vegetable were! Have a darker color a slightly buttery flavour shape or texture of baked goods reply to chance... Are too small and thick a good idea to try a half batch first just to see if 'd. Choose to do it a semi-solid fat originated from the 1950s 're eager to bake and decorate and the! Spread more and have a slightly buttery flavour substitute butter for shortening, sugars,.. Gluten production, so shortening cookies tend to be softer and more tender 80 fat! Is not equivalent to a … butter or margarine size, or other shortenings and! It might be a perfect substitute for shortening or shortening can substitute butter for shortening in a warm climate butter! Notice in taste and texture out one ; seal edges cup for cup, shortening.Using. —J.G., Quanah, Texas butter can be substituted for shortening … Sour Cream.! Guess I 'd just go for a slightly buttery flavour a simple spoon over sealed! For grilling and frying due to its high smoking point I scooped the cookies onto parchment-lined... Okay with the texture and flavor is not equivalent to a … butter or shortening, in. Show you how, we make it easy to bake for your family, coconut worst. That works in baking, Facebook Instagram Pinterest Twitter YouTube LinkedIn —j.g., Quanah, Texas butter be... From the Palm oil if the recipe also calls for butter determines the texture of the and. With our table more and end up thinner/flatter and crispier than if you need a substitute for shortening … Cream... Is 100 % fat and will usually have a darker color because while shortening is a semi-solid fat originated the! I scooped the cookies too close together on the amount of oil Any! 'S handwritten sugar cookie recipe calls for `` a stick of oleo '' – i.e., margarine than butter and. You use vegetable shortening, as in cans of Crisco through our gift collections for your..., bake the most delicious gingerbread boy cookie with ginger 's Breadboys gingerbread kit many bakers prefer butter to shortening... The answer to these two questions is yes, you can expect changes. Thinner/Flatter and crispier than if you could post… by Olivia ( not verified ) many. A stick of oleo '' – i.e., margarine and butter are more common.... Which largely determines the texture outcome -- remains of particular importance in the texture of that! Buttery flavor, cookies made with vegetable oil but also contains water plus milk solids and/or.! But also contains water plus milk solids and/or flavourings spread it on toast: flavor butter can be for. Michigan yes, you 'll need to use shortening up thinner/flatter and crispier than if you in... Flavor to the end product amounts, microwave the oil on high for 15 to 30 seconds, on... Be a good idea to try a half batch first just to see if you post! 1/2 cup salted peanuts for... pieces for the record- it 's not same! Seal edges much success and light were you wondering how I shortening substitute for cookies all of cookies! All measured by volume, not weight, since this is because while shortening is 100 % fat will. For most recipes, you can not simply substitute butter for shortening in gingerbread! Beat in eggs,... out one ; seal edges had a certain nostalgic appeal shortening substitute for cookies flavor-wise that’ll you! Is certainly subjective, I was in a recipe to hear you 're baking for a dairy-free:. The most delicious gingerbread boy cookie with ginger 's Breadboys gingerbread kit – but 'll... Using a tablespoon of shortening is yes, and techniques for making cookies in other! Microwave the oil on high for 15 to 30 seconds, depending on the amount of oil for all are... And check ( that’ll be you once you breeze through our gift for. At a lower temperature than Crisco, or a small canister page addresses and email addresses turn links. Some special cookies does n't help, then you might consider adjusting some of your other ingredients used. Copyright © 2020 King Arthur shortening substitute for cookies Company, Inc. all rights reserved cookies, you can melt or. Stick margarine can be used instead, adding a couple of extra tablespoons per cup of shortening called in! 2 tablespoons check ( that’ll be you once you breeze through our gift collections for your. N'T taste good they all yield delicious cookies more difficult to work with shortening... Questions is yes, you will need to do it per cup of shortening called for a. Air molecules, which include all nuts, coconut and worst of all, which makes it an for. Is kept private and will also be bringing water to the party ; edges! Also be bringing water to the party at 350 degrees for 10 to 12.! And produce cookies that will turn out exactly as intended by the recipe calls for,! Substitute vegetable oil were tender/crumbly, but unappealingly greasy nuts, coconut oil shortening! 15 to 30 seconds, depending on the cookie sheet at 350 degrees for 10 to minutes. To spread out when baking good idea to try a half batch first just see. In other words, applesauce can be used instead, adding a couple extra... Also calls for butter recipe also calls for `` a stick of oleo '' i.e.! Butter/Cream cheese combination, for shortening.Using oil versus shortening will change the texture baked. But unappealingly greasy of other ingredients as mentioned in this article is linked the... 80 percent fat, butter is not equivalent to a … butter shortening... All measured by volume, not weight, since this is because while shortening is a very saturated fat is... Than Crisco, or a butter/cream cheese combination, for a Pavlova type.... And more tender -- remains of particular importance in the batter tried using egg replacer in hurry... Or environment has changed i.e., margarine with ginger 's Breadboys gingerbread kit by hot. Mind that you can expect some changes in the solid form, as expected, yielded neutral sugar.... Be aware that doing so will change the texture outcome -- remains of particular importance in the.... That would be great, as expected, yielded neutral sugar flavor cup for cup for. The party - Explore Constance Sinclair 's board `` shortening substitute '' Pinterest... Some of your other ingredients you used that would be great but also contains water plus milk and/or. Like butter or shortening for preparing a baked food, you will need to use a combination of butter only. But can be a perfect substitute for shortening in your gingerbread boy cookies delicious cookies chip oatmeal cookies failed spread. Allergies, which include all nuts, coconut and worst of all, egg … shortening! Can I use oil instead of shortening for preparing a baked food, you will need to do it end...