Out of Margarine, one case
Margarine substitute for cookies
5 options, ranked, with the exact amount
Use Butter
Same amount as the margarine
The best margarine substitutes for cookies are butter, vegetable shortening, coconut oil, and vegan butter. Use 1:1 ratio for most cookie recipes, but expect slight differences in texture and spread.
- Verdict —
- Works
- Best for —
- chocolate chip cookies
One casethe full margarine card
Every option, one card
Ranked| # | Substitute | Instead of margarine | Verdict |
|---|---|---|---|
| 1 | Butterchocolate chip cookies | Same amountWorks | Works |
| 2 | Vegetable shorteningsugar cookies | Same amountWorks | Works |
| 3 | Coconut oilchocolate chip cookies | Same amountTweak it | Tweak it |
| 4 | Vegan buttervegan cookies | Same amountWorks | Works |
| 5 | Applesaucesoft cookies | ½ cup applesauce per 1 cup margarineYou'll taste it | You'll taste it |
Butter
enhanced taste, similar texture
Dairy butter is the most popular substitute for margarine in cookies, providing rich flavor and excellent creaming properties with sugar.
- Best for
- chocolate chip cookies, sugar cookies, oatmeal cookies, shortbread, all cookie types
Butter creates slightly more tender cookies and may cause them to spread more during baking. It also provides richer flavor than margarine.
Vegetable shortening
similar taste, enhanced texture
Solid shortening provides similar texture to margarine and creates cookies that hold their shape well during baking.
- Best for
- sugar cookies, cut-out cookies, cookies that need to hold shape, decorative cookies
Shortening creates cookies that spread less and hold their shape better. It has a neutral flavor and creates a slightly more tender texture.
Coconut oil
different taste, similar texture
Solid coconut oil works well in cookies, providing similar texture to margarine with a subtle tropical flavor.
- Best for
- chocolate chip cookies, oatmeal cookies, vegan cookies, tropical-flavored cookies
Use refined coconut oil for neutral flavor. Cookies may be slightly more tender and have a subtle coconut taste with unrefined oil.
Vegan butter
similar taste and texture
Plant-based butter alternatives specifically formulated for baking work well in cookie recipes.
- Best for
- vegan cookies, dairy-free cookies, all cookie types, chocolate chip cookies
Choose brands like Earth Balance or Miyoko's that are designed for baking. Results should be very similar to margarine.
Applesauce
different taste and texture
Natural sweetener that reduces fat content while adding moisture and a subtle apple flavor to cookies.
- Best for
- soft cookies, muffin-top cookies, healthy cookies, oatmeal cookies
Creates softer, more cake-like cookies. Best for recipes where some sweetness is acceptable. May make cookies more dense.
How it behaves in this recipe
Cookies require the right balance of fat, sugar, and flour for good texture and flavor. Margarine's unique properties make it ideal for many cookie recipes, but understanding how substitutes affect spreading, texture, and flavor helps you choose the best alternative for your specific cookie type.
Tips for substituting margarine
10 tips- For chewy cookies, use butter as it creates more moisture and tenderness
- For crisp cookies, use vegetable shortening as it creates a more tender, crumbly texture
- When using butter, chill the dough for 30 minutes to prevent excessive spreading
- For cut-out cookies, shortening or margarine work better than butter for holding shape
- Coconut oil works best in recipes that benefit from a slight tropical flavor
- Always use room temperature fat when creaming with sugar for best results
- For vegan cookies, choose plant-based butters specifically designed for baking
- When using applesauce, expect cookies to be softer and more cake-like
- For chocolate chip cookies, butter provides the best flavor and texture
- Test your substitution in a small batch first to ensure the texture meets your expectations
Notes on margarine
- For chewy cookies, use butter or a combination of butter and shortening
- For crisp cookies, use vegetable shortening or margarine
- For cut-out cookies, use shortening or margarine for better shape retention
- For vegan cookies, use coconut oil or vegan butter
- For healthier cookies, replace half the fat with applesauce or Greek yogurt
Questions
5 questionsCan I substitute butter for margarine in chocolate chip cookies?
Yes, you can substitute butter for margarine in chocolate chip cookies using a 1:1 ratio. Butter will provide richer flavor and may cause the cookies to spread slightly more during baking. For best results, chill the dough for 30 minutes before baking to control spreading.
What's the best margarine substitute for sugar cookies?
For sugar cookies, vegetable shortening is often the best substitute for margarine as it helps cookies hold their shape and creates a tender texture. Butter also works well and provides better flavor. If you're making cut-out cookies, shortening may be preferable for maintaining shape during baking.
Can I use coconut oil instead of margarine in cookies?
Yes, coconut oil works well as a margarine substitute in cookies using a 1:1 ratio. Use refined coconut oil for neutral flavor, or unrefined for a subtle tropical taste. Coconut oil creates cookies with similar texture to margarine and works especially well in chocolate chip and oatmeal cookies.
Why do my cookies spread too much when I substitute butter for margarine?
Butter has less water content than margarine and contains milk solids that can cause cookies to spread more during baking. To prevent excessive spreading, chill the dough for 30 minutes before baking, or reduce the oven temperature by 25°F. You can also use a combination of butter and shortening for better control.
Can I substitute margarine for butter in cookie recipes?
Yes, you can substitute margarine for butter in cookie recipes using a 1:1 ratio. Margarine will create slightly more tender cookies due to its higher water content and may spread less during baking. The flavor will be more neutral compared to butter, but the texture should be very similar.