Can You Use Margarine Instead Of Butter In Cookies
Olivia Luz
Using margarine instead of butter can lead to cookies that burn easily spread out too much or don t get the right texture.
Your cookies can still work without butter it s actually much healthier and guilt free to consume. In our test kitchens we develop and test our recipes using butter instead of margarine in cases where either one could conceivably work. So the next time you run out you don t have to run in the grocery store just to get some butter. The simple answer is that yes you can use margarine instead of butter.
Butter is also the better choice for frying. On most cake recipes back then it called for margarine or butter and a lot of recipes used oil instead. Let your creativity and resourcefulness shine in your kitchen. Margarine which can contain more water and less fat may make thin cookies that spread out while baking and may burn.
Growing up in brazil we always used margarine for everything. Especially if you re trying to watch out for your diet. You can also substitute shortening for butter in equal amounts. Because it s more resistant to being broken down by heat says noted food scientist harold mcgee in his cook s bible on food and cooking butter doesn t become gummy the way unsaturated oils do.
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So if you need a substitute for shortening in cookies a one to one butter swap will work great. Butter was an expensive and non practical alternative but the bakery would always make the best buttery baguette toasts. Use equal amounts of margarine to butter in cookie recipes. B utter has a high level of fat 80 while some margarine only have 30.
While some people prefer cookies that are thin and crispy others like them soft and chewy while still others prefer a combination of the two. Never use tub margarine for baking. Identify which brands of margarine works best to substitute butter for cookies. Always use the stick margarine if you.
Just use zero substitution. Similarly in cases where either oil or melted margarine. Choose margarine that is at least 80 percent vegetable oil to get as close to the traditional cookie texture as possible. I grew up with those butter less cakes.
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