What can you substitute for vegetable shortening in cookies?

What can you substitute for vegetable shortening in cookies?

Butter or margarine can be used instead, adding a couple of extra tablespoons per cup of shortening called for in a recipe. So for every 1 cup of shortening called for in a recipe, use 1 cup butter or margarine plus 2 tablespoons.

Can you substitute butter for shortening in peanut butter cookies?

Cookies made with butter are usually crisper than chewy cookies made with shortening, but the flavor is richer with butter. So if you need a substitute for shortening in cookies, a one-to-one butter swap will work great.

Can I use oil instead of shortening in cookies?

In other words, you can use a cup of oil instead of a cup of shortening. If you want to use vegetable oil (instead of shortening) for making cakes and cookies, it will be better to use three parts oil for every four parts of shortening.

What can I substitute for Crisco in cookies?

Coconut oil has a higher fat content than butter.

• Lard. Lard. Lard is a versatile fat that you can use instead of Crisco in most recipes.
• Margarine. Margarine. Margarine is an even better alternative to Crisco than butter.
• Bacon Fat. Bacon Fat. Bacon fat is sometimes called lard.
• Vegetable Oil. Olive Oil.
• Applesauce. Applesauce.

What can I substitute for shortening in baking?

Margarine and butter can both be used as a substitute for shortening, though their moisture contents should be taken into consideration before making the swap. While shortening is 100% fat, margarine and butter contain a small percentage of water (so, shortening adds more fat, thus more richness and tenderness).

What is a healthy substitute for shortening?

Banana puree, applesauce or prune purees are healthy substitutions for vegetable shortening. Although the flavors may be slightly different, you will become accustomed to the difference.

Can you substitute butter for shortening in pie crust?

You can substitute shortening with butter using a 1:1 ratio, and then adding 1-2 tablespoons more of butter for good measure. So for every cup of shortening plan to use 1 cup of butter plus 2 tablespoons. Butter has a lower melting point than shortening, so this might slightly change the texture of your pie crust.

Is pie crust better with shortening or butter?

The pros: Shortening has a higher melting point than lard or butter, so it’s easy to incorporate into pie dough and roll out. It’s also helpful when making any kind of decorative pie crust, because doughs made with shortening hold their shape the best during baking.

What is better for pie crust lard or butter?

Lard makes an excellent fat for a pie crust. Butter being superior in flavor in most doughs and crusts, does make for a harder fat to work with. It melts quickly, and if not handled correctly, can create a chewy crust rather than flaky. If baked to perfection, butter-based crusts almost always win out.