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Can U Use Margarine Instead Of Butter For Cookies

Can U Use Margarine Instead Of Butter For Cookies

Margarine may be used in place of butter for cookies, but this often changes the texture and behaviour of the cookies slightly. When margarine is used in place of butter for baking, the results may differ greatly from what was expected. The results when substituting margarine for butter for icings will vary depending on what type of margarine is used. In most baking recipes in which butter is not a major ingredient, margarine should work well as a substitute.

Margarine should replace butter without any additional processing, and it will make you some tasty cookies. Now that you have got the cookies recipe down pat, you can feel pretty good about using margarine instead of butter. If you are a fan of margarine, or you have no butter handy, this post explains why you can use margarine instead of butter easily in cookies. Knowing when you can or cannot substitute ingredients in a recipe is essential when it comes to baking at home, and if you are wondering whether or not you can use margarine instead of butter in cookies, you are not alone.

There are plenty of recipes that you can find online that provide plenty of alternatives to baking cookies without butter. With this in mind, many people have been wondering whether or not they can just use their margarine in place of butter for cookies, and the answer is YES. While butter is the key ingredient for cookies, and in baking generally, due to the richness it provides, many people shy away from using butter, whether it is because they are avoiding dairy products, or because they are being calorie-conscious.

IngredientsAmount
Butter7/8 cup
Salt1/2 tsp
Ingredients required to make salted butter.

Cookies recipes that use butter tend to be slightly crumblier, chewier, and much more intensely-flavored. Keep in mind, using is a major trade-off you are making, as obviously, you are not going to get the same texture of cookies when you are missing the butter. Expect the cookies to be thinner because of the excessive spreading, and they will be crinkier than normal when substituting butter for margarine.

Use as much margarine as you would butter, and try to select a margarine that has plenty of fat in it if you do not want your cookies to spread out too much. Some people choose to make cookies without either butter or margarine, as it cuts down on how much fat cookies have, and it may be a good option if you are on a diet.

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Since margarine is technically a healthier choice, it is easy to understand why someone might want to consider replacing the usual butter with a margarine substitute in their cookies. If your chocolate chip cookie recipe calls for one cup of butter, you could substitute one cup with margarine. If the recipe calls for butter and additional water, but you are looking to use margarine, you might not need the additional water. Basically, if the recipe calls for butter, the best option is generally to always use butter, unless the recipe specifically says that margarine can be substituted.

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Most recipes and baking testing kitchens use butter in their bakes, so your results might differ a bit from what the original recipe describes if you decide to use one of the substitutions we explain below. In our test kitchen, we design and test our recipes using butter rather than margarine, in cases where one could plausibly work. These slightly surprising results from our test kitchens show that, yes, it is possible to substitute some types of margarine for butter in cooking and baking, but that the end result might not be quite the same flavor.

Baking products that rely on butters taste for their flavor, like shortbread cookies, will suffer adversely when substituting margarine. Because of this, baked goods using margarine (unless a recipe calls specifically for it) will result in looser doughs and a dough that spreads too much (like cookies) and may burn faster.

Butter, overall, will produce better cookies, but you can use margarine instead and they will still come out just fine. As a result, cookies made with margarine can flatten and are thinner than cookies made with butter. If you are not ultra-conscious about making cookies heart-healthy, then margarine sticks will give cookies a proper consistency and taste, which is a lot like butter. Baking experts advise using stick margarine over tube margarine to ensure that fat content holds better in the dough.

If you are short on butter, you can use stick margarine or another fat to stir into the flour to make a roux. You will want to use three-quarters cup of olive oil if the recipe calls for one full cup of butter, otherwise the cookies will be liquidy. You can replace the butter with a liquid cooking oil as the cookie replacement, or use coconut oil.

Other options are brands of butter that are blended with other oils such as olive oil or canola oil, which will have a similar level of fat and cholesterol to butter, but you can use them for all of your baking or cooking needs. Where butter is a major ingredient in a recipe, such as puff pastries, pie crusts, shortbread cookies, and air-brushed cookies, these types of recipes need a certain ratio of fat and moisture in order to be successful, which is why butter should not be substituted for margarine. Recipes that call for cold, solid butter, like pie crusts or laminated doughs, generally do not work as well when substituted with softer margarine. If margarine is used in place of butter in pie crusts or muffins, the taste will be similar, particularly with flavorful cakes like chocolate or spice cakes.

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With normal salty butter, you might need to add a dash of salt when substituting with margarine. It is not recommended to use margarine in cookies where butter is a key flavoring ingredient, such as shortbread cookies. Margarine produces great flavors, but texture will be a little different because cookies spread out more than butter, which results in a crunchier edges. Just remember, butter has a lower melting temperature than margarine, so it will runny regardless of which type you use.

You can easily substitute margarine for butter in veggie dishes, since the butter is used to add flavor. In baking, melting margarine can work for recipes calling for melting butter, but for recipes calling for softened butter, replacing it with a jar of margarine may alter texture; for instance, cakes will be less tender, while cookies typically will spread more and have a lower crust. If the recipe calls for salted butter, you might need to add 1/2 teaspoon of salt to every cup of butter, while if using butter, you would need to replace every 7/8 of the cup with butter, according to Colorado State University Extension.

What happens if I use margarine instead of butter in cookies?

Not much of a difference exists. However, butter-based cookie recipes tend to be slightly more crumbly, chewy, and flavorful. Great flavor is produced by margarine, but the texture will be slightly odd since the cookies spread more than they would with butter, giving them crisper edges.

Can I use margarine instead of butter for brownies?

The answer is no. Margarine is not a suitable substitute for butter in brownies. The two fats have different melting points and this will affect the texture of the brownies. Butter also has a higher fat content, which will make the brownies richer and more flavorful. So if you’re looking to make the perfect brownies, be sure to use butter.

Can I use oil instead of butter in cookies?

Oil and butter are both common ingredients in baking. They can be used interchangeably in some recipes. When substituting oil for butter in cookies, you will need to use a little less oil than the recipe calls for butter. This is because butter is a solid at room temperature, while oil is a liquid. As a result, butter has a higher fat content than oil.