Out of Butter, one case

Butter substitute for cookies

5 options, ranked, with the exact amount

Use thisBest of 5 options

Use Stick margarine

1 cup for every cup of butter

Stick margarine or a vegan butter block is the closest swap in cookies: use the same amount and chill the dough. Shortening also works cup for cup and gives a taller, softer cookie. Oil works only in drop cookies, at ¾ the amount, and they bake flatter and chewier.

Verdict —: Tweak it
The tweak —: Check the label for about 80% fat (11 g per tablespoon) and chill the dough 30 minutes.
Best for —: chocolate chip and oatmeal cookies
Pantry —: Likely in your cupboard

One casethe full butter card

Every option, one card

Ranked

Butter substitutes compared
#	Substitute	Instead of 1 cup butter	Verdict
1	Stick margarinechocolate chip and oatmeal cookies	1 cupTweak it	Tweak it
2	Vegan butter blockdairy-free and vegan cookies	1 cupTweak it	Tweak it
3	Shorteningsoft, thick chocolate chip cookies	1 cupTweak it	Tweak it
4	Refined coconut oilvegan chocolate chip cookies	1 cupTweak it	Tweak it
5	Vegetable oilchewy drop cookies	¾ cupYou'll taste it	You'll taste it

What changesWhat changes, option by option5 options

Stick margarine

milder, less rich; a little softer when baked

A firm block with about 80% fat creams with sugar the way butter does, so the dough handles the same.

Best for: chocolate chip and oatmeal cookies, cut-out sugar cookies, any creamed cookie dough
Prep: Check the label for about 80% fat (11 g per tablespoon) and chill the dough 30 minutes.
Where it fails: Tub spreads and light margarine. They hold too much water and the cookies spread into a thin sheet.

Vegan butter block

close to butter, slightly less rich

Made to bake like butter, with the same fat level. The best choice when the reason for the swap is dairy.

Best for: dairy-free and vegan cookies, shortbread, cut-out cookies
Prep: Use it cold from the fridge and chill shaped dough before baking; it softens faster than butter.
Suits: vegan
Where it fails: Soft tub versions. Use the stick or block form for baking.

Shortening

neutral; you lose the butter flavor and the crisp, browned edge

All fat and no water, with a higher melting point. Cookies hold their shape, rise taller and stay soft in the middle.

Best for: soft, thick chocolate chip cookies, cut-out cookies that must keep sharp edges, snickerdoodles
Prep: Add 2 tbsp milk or water per cup to replace the water butter brings. If the recipe used salted butter, also add ¼ tsp salt per stick replaced.
Where it fails: Shortbread and butter cookies, where butter is the flavor.

Refined coconut oil

neutral if refined; coconut if virgin

Solid at room temperature, so it creams. Use it firm, not melted.

Best for: vegan chocolate chip cookies, bar cookies, no-bake cookies
Prep: Measure it solid, add 2 tbsp milk or water per cup, and chill the dough 30 minutes.
Suits: vegan
Where it fails: Dough left out in a warm kitchen. It turns greasy above about 76°F.

Vegetable oil

no butter flavor; flatter, chewier, crisp at the edge

Liquid fat cannot be creamed, so the dough has less air. It still makes a good chewy drop cookie.

Best for: chewy drop cookies, oatmeal cookies, cake-mix cookies
Prep: Use ¾ cup per cup of butter and chill the dough at least 30 minutes.
Suits: vegan
Where it fails: Shortbread, cut-out cookies and spritz cookies. The dough will not hold a shape.

Tips for substituting butter

4 tips

Chill every substitute dough for 30 minutes. Most swaps soften faster than butter and spread more in the oven.
For half the butter: ½ cup butter = ½ cup stick margarine or shortening, or 6 tbsp oil.
Missing the butter flavor with shortening or oil? Add an extra ½ tsp vanilla, and ¼ tsp salt per stick replaced if the butter was salted.
Applesauce and yogurt are poor swaps in cookies: they add water, not fat, and the cookies turn cakey. If you use applesauce anyway, keep it to half the butter at most and expect a soft, puffy cookie.

Questions

4 questions

What is the best substitute for butter in chocolate chip cookies?

Stick margarine or a vegan butter block, in the same amount. For a thicker, softer cookie use shortening with 2 tablespoons of milk per cup. Oil works at ¾ the amount but gives a flatter, chewier cookie.

Can I use oil instead of butter in cookies?

In drop cookies, yes. Use ¾ cup oil per cup of butter and chill the dough. Do not use it for shortbread or cut-out cookies, which need a solid fat.

Can I use applesauce instead of butter in cookies?

Not well. Applesauce has no fat, so cookies made with it come out soft, puffy and cake-like. If that suits the cookie, as it can a soft oatmeal cookie, replace no more than half the butter with the same volume of unsweetened applesauce. Replace all of it and the cookies turn cakey and pale, because there is no fat left to make them crisp.

Why did my cookies spread with margarine?

The margarine was probably a tub spread or a light stick with less than 80% fat. The extra water turns to steam and the dough runs. Use a firm stick and chill the dough.