Shortening is required for flaky, plump cookies. But what if you don’t have any shortening on hand? The first step is to quit panicking. Certain oils, butter, lard, and other ingredients may be used in place of shortening in cookies.
Hey! My name is Shea, and I like making cookies. Nothing beats the fragrance of making cookies in my kitchen and the look on my kids’ cheeks when they see the cookies cooling on the counter. Despite my extensive knowledge, I do not always employ shortening.
If you find yourself with a cookie recipe that asks for shortening but no shortening, don’t panic. There are various shortening replacements in cookies that will offer excellent results. The greatest part is that it’s probably something you already have in your pantry.
Who’s up for making some shortening-free cookies?
- What Does Shortening Do in Cookies
- Substitute for Shortening in Cookies
- Final Thoughts
- Can I skip shortening in cookies?
- What can I substitute for 1 cup shortening in cookies?
- What is a substitute for Crisco in cookies?
- What are the best substitutes for shortening?
- Does shortening make cookies more chewy?
- Is it better to use butter or shortening for cookies?
- Does shortening make cookies softer than butter?
- How much butter is equal to shortening?
- How much butter is 1 2 cup shortening?
- Does Crisco make cookies softer?
What Does Shortening Do in Cookies
Before we look at the alternatives, let’s look at why shortening is advised in the first place. Shortening in cookies will accomplish two things:
- Create a desirably flaky and crumbly texture
- Plump up the cookie for a bite-full of goodness
Because shortening is entirely fat, it melts at a greater temperature than butter. Cookies that can keep their form and stop gluten production are taller, thicker, and crumblier than cookies cooked with butter or margarine.
Needless to say, a shortening-based cookie is a wonderful treat. You may even use butter-flavored shortening to give your cookies that creamy butter taste. Yum!
Substitute for Shortening in Cookies
Even if you don’t have any shortening, you can still make delicious cookies. There are a few excellent replacements that will do the job, and most folks have the materials on hand.
There was lard before there was shortening. And, although lard has had a poor rap in recent years, it has been established that lard is an excellent fat for cooking and baking. The essential thing to remember is that lard is made entirely of animal fat. This is not an option if you avoid animal products.
Because it is entirely fat, lard works similarly to shortening and produces the same delectable effects. It may be used in lieu of shortening in a 1:1 ratio. (When you’re done making cookies, put that fat to good use and make some carnitas wonderful).
Many cookie recipes substitute butter for shortening. Why? Because butter has a very rich taste that adds a lot of depth to cookies. Buttery cookies are very delectable.
Because butter (or margarine) is so widely used in cookie recipes, it’s no surprise that it may be an excellent substitute for shortening. The main disadvantage is that you won’t obtain the same texture that shortening does. Your cookies will be somewhat flatter and less fluffy.
When using butter or margarine for shortening, increase the quantity by a few tablespoons. A recipe that asks for a cup of shortening, for example, will need a cup plus two tablespoons of butter or margarine.
3. Coconut Oil
Because coconut oil is high in fat, it may be simply employed in cookie recipes. It not only has a comparable texture to shortening, but it also has a host of health advantages that you can appreciate.
Remember that coconut oil tastes like, well, coconuts. The taste of your cookie may be slightly affected. It could be a better choice for a tropical cookie recipe with other tropical tastes like coconut and pineapple.
If you’ve done any vegan baking, you’ll know that applesauce is used in a number of recipes. Applesauce is not just a vegan baking staple; it is also an excellent substitute for shortening in cookies.
Personally, I would choose one of the possibilities listed above. However, I recognize that not everyone keeps lard or coconut oil in their refrigerator. If you don’t have any butter or margarine on hand, you may always use applesauce.
When using applesauce, use half the quantity of shortening specified. However, if the recipe asks for one cup of shortening, use just one cup of applesauce. If the applesauce has been sweetened, reduce the sugar level somewhat so that it is not too sweet.
5. Bacon Fat
Okay, let’s get entirely out of the box. Because of the high salt level, you may wish to use less bacon grease to substitute shortening in cookies.
Of course, keep in mind that bacon fat will have a smokey taste. Should this put you off? No. While it may give your cookies a faint bacon flavor, this is nothing to be concerned about.
Consider it. Bacon may now be found in everything, from savory to sweet and everything in between. If you’re brave enough to attempt bacon cookies, go for it! You won’t be disappointed, particularly if you love bacon.
Shortening is the go-to baking cookies since it gives such a gorgeous texture, but you don’t have to use it to make a perfect batch. Continue reading the commonly asked questions below if you have any other queries regarding shortening replacements in cookies.
Yes, you may use oil for shortening in cookies. Coconut oil is great since it solidifies and has a high fat content. You may, however, use vegetable oil instead of shortening and still be effective.
Instead of Crisco, try one of the following shortening substitutes: lard, butter, margarine, coconut oil, or applesauce.
You may use half butter and half shortening in cookies, and I urge you to do so! By combining butter and shortening, you get the rich taste of butter with the perfect texture of shortening. These ingredients combine to become a delectable powerhouse!
The texture and height of cookies varies the most between butter and shortening. Butter has a richer taste but is flatter and crisper. Shortening results in a taller, puffier, fluffier, crumblier, and more tender cookie.
Is shortening worse than butter?
Shortening is somewhat less healthy than butter in terms of nutrition. Both have nutritional compositions that are comparable. Shortening, on the other hand, contains trans fats, while butter does not. Shortening lacks several essential elements that butter does.
When it comes to cookies, shortening is a godsend, generating a delicate, tall, and ideally textured cookie. However, you may get the same outcomes with a suitable substitute such as butter, margarine, lard, bacon fat, or applesauce.
Do you use shortening or a shortening alternative in your cookies? What kind of alternative do you use? Please share your thoughts in the comments section.
If you don’t have any shortening on hand, use butter instead—the quantity is the same! Your baked items may not be as flaky, but they will have a deep, buttery taste.
Butter. Butter is a natural shortening alternative since it has a comparable texture and a more savory taste. Here’s how to substitute butter for shortening in a recipe that asks for it: 1 cup plus 2 tablespoons butter equals 1 cup shortening.
In most circumstances, butter, which is made mainly of milk solids, works well as a 1:1 alternative for Crisco. Its rich, buttery taste makes it ideal for baked products like cookies, pie crusts, and cakes.
What are the best substitutes for shortening?
The Best Shortening Substitute for Frying or Cooking
Vegetable oil, coconut oil, peanut oil, avocado oil, and grapeseed oil all have high smoke points and may be used for frying, but vegetable oil is your best choice since it’s cheap and flavorless.
While shortening may not provide as much taste as butter or other choices, it does produce more soft cookies. Shortening may be the fat to use if you want chewy, moist cookies – but keep in mind that you may want to add some extra seasonings to give the cookies more flavor!
Which Should I Use for Cookies? Basically, if you bake cookies with butter long enough, they spread more and become flatter and crisper. They are, nonetheless, more tasty than cookies baked with shortening. Cookies baked with shortening rise higher and are more soft, but they lack taste.
Shortening is made entirely of fat and has no water. As a result, no steam is produced during baking, thereby reducing gluten formation, and shortening cookies are softer and more delicate. Shortening also has a greater melting point than butter, which results in taller biscuits.
How much butter is equal to shortening?
How to Replace. Use the same quantity of whatever you’re using as directed in the recipe. In other words, the exchange should be one-to-one. If your recipe asks for one cup of butter, use one cup of shortening instead, and vice versa.
How much butter is 1 2 cup shortening?
12 cup butter, 12 cup shortening, plus 18 teaspoon salt (optional). ¼ cup butter, use ¼ cup shortening plus, if preferred, a pinch of salt.
With 0g of trans fat per serving*, Crisco® all-vegetable shortening keeps cakes moist, pie crusts flaky, and cookies light and fluffy.