Butter Substitute..in cookies?

Question

I'm making cookies and it calls for 1 C. butter, softened. I don't have butter or even margarine on hand. But I have shortening, olive oil and canola oil. Which would be the best to use.

Well here you go.....I made my cookies. I used %100 Crisco Shortening....and they taste amazing. Guess I didn't need that butter afterall. Thanks to all who commented.

Answer 1

you can substitute shortening not oil. vegetable shortening is like lard, it is pasty. i think you will a hard time with olive oil or canola oil, though you can try semi-freezing them, as i told you - a hard time.

butter in most cases is not necessary, esp if you're going to consume your cookies right away. but butter makes cookies (and cakes) lasts for days, or they go crumbly.

Answer 2

If you can't use butter or margarine, use shortening. I actually use a combination of butter ans shortening every time I make cookies. Oil will make the dough greasy and too liquid so the consistency will be off.

Answer 3

Hi;
if you have butter crisco, you could use that.....
But if I were you, I would go out and get the butter. Real Butter. There is nothing better and in baking, you get superior quality and taste when you use real butter not margerine or shortening.

Answer 4

shortening will make a softer, lighter cookie. you can use butter flavored in the future or mix butter and shortening together to get the cookie exactly the way you want it.

Answer 5

You can use shortening including canola oil.

Answer 6

use shortening it's the best substitute for butter

Answer 7

Both are good for you, each fruit/vegetable has different vitamins. Therefore as more variety, as better. Vegetables have generally less sugar than fruits.

Answer 8

None U need 2 use either butter or margarine

Answer 9

shortening. cookies usually have it.