What Can We Use Instead of Butter for Baking Cookies?

Sue Batty By Sue Batty, 6th Sep 2014 | Follow this author | RSS Feed
Posted in Wikinut>Guides>Recipes>Baking

Are you looking for butter substitute for baking cookies? Read this article to choose the best butter substitute.

What Can We Use Instead of Butter for Baking Cookies?

When it comes to cookies and cakes there are two schools of thought about which ingredient to use to get the best results; margarine or butter? Many bakers still fall firmly on the butter side of the fence, but with modern margarine recipes dividing opinion more and more people are deciding that baking with margarine is the better option. And here’s why:

Quality margarines produce the lightest, airiest sponges and delightfully chewy cookies because they have a lighter texture than butter. Made from natural plant oils, they contain plenty of good unsaturated fats and fewer bad saturated fats. And having considerably reduced their trans-fat content, modern margarines now contain only traces.

Using margarine as a butter substitute in baking also has many practical advantages too, as any baker worth his or her salt will tell you. Most margarine is soft and easy to mix straight from the fridge, unlike butter which you have to remember to remove from the fridge in advance. If you’re a fan of the ‘all-in-one method’ of baking where you throw everything into a bowl and mix then margarine is ideal.

Still not convinced that margarine is a fantastic butter substitute in cookies? Why not have a go at this super easy margarine-powered chewy sugar cookies and take the taste-test for yourself?

To make 30 cookies you’ll need:
• 2 3/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/4 cups margarine
• 2 cups white sugar
• 2 eggs
• 2 teaspoons vanilla extract
• 1/4 cup white sugar to decorate
• An oven preheated to 350 degrees

First of all blend the flour, salt and baking soda together and pop it to one side – you’ll need it later. Then, in a separate bowl cream together your sugar and margarine – and no licking the bowl yet! Beat in one egg at a time and add the vanilla extract, then gradually add your dry ingredients from earlier until nicely blended. Your mix is ready! All you need to do now is to roll out small blobs of mix onto a baking tray and put them in your oven for ten minutes. Allow to cool and dust with sugar then enjoy.

Once you’ve taken the taste test, why not let us know what you think of baking with margarine?


Baking, Butter Substitute Baking, Margarine

Meet the author

author avatar Sue Batty
Sue Batty is a Chef, Home Economist and great lover of food. Sue’s passion for cooking started at a young age, so it was only natural for her to follow a career in Home Economics.

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author avatar Sue Batty
6th Sep 2014 (#)

Thank you Johnny for your moderation.

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author avatar RafahPerlado
14th Sep 2014 (#)

I use vegetable oil instead of butter :P

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