Out of Shortening, one case
Shortening substitute for baking: baked goods
5 options, ranked, with the exact amount
Use Butter
1 cup + 2 tbsp for every cup of shortening
The best shortening substitutes for baking are butter (1 cup plus 2 tbsp per cup of shortening, because butter is about 80% fat), lard (1:1 ratio), or coconut oil (1:1 ratio). Butter adds flavor, lard creates flakier textures, and coconut oil works well for vegan baking.
- The tweak —
- Use room temperature butter for best results. Cream with sugar until light and fluffy.
- Best for —
- cookies
One casethe full shortening card
Why it works
ShorteningShortening provides solid fat that creates structure and tenderness in baked goods. The best substitutes maintain similar fat content and melting properties while adding their own unique characteristics. Butter adds flavor and moisture, lard creates flakiness, and coconut oil provides a vegan alternative with similar texture.
Every option, one card
Ranked| # | Substitute | Instead of 1 cup shortening |
|---|---|---|
| 1 | Buttercookies | 1 cup + 2 tbsp |
| 2 | Lardpie crusts | Same amount |
| 3 | Coconut oilvegan cookies | Same amount |
| 4 | Vegetable oilcakes | Same amount |
| 5 | Margarinecookies | 1 cup + 2 tbsp |
Butter
rich, creamy
Butter is the most popular shortening substitute for baking. It adds rich, creamy flavor and creates tender, moist baked goods. Use unsalted butter for better control over salt content.
- Best for
- cookies, cakes, muffins, quick breads, brownies
- Texture
- tender, moist
- Prep
- Use room temperature butter for best results. Cream with sugar until light and fluffy.
Add 2 tbsp extra butter per cup of shortening, because butter is about 80% fat and shortening is 100%. Adds rich flavor and creates tender, moist baked goods.
Lard
neutral to slightly savory
Lard creates the flakiest, most tender baked goods, especially pie crusts and pastries. It has a higher melting point than butter, creating better flaky layers.
- Best for
- pie crusts, pastries, biscuits, tamales, donuts
- Texture
- flaky, tender
- Prep
- Use cold lard and work quickly to maintain flakiness. Cut into flour until pea-sized pieces form.
Creates the flakiest pie crusts and pastries.
Coconut oil
subtle coconut
Coconut oil is solid at room temperature, making it good for vegan baking. It adds a subtle coconut flavor that works well in many recipes.
- Best for
- vegan cookies, vegan cakes, vegan muffins, tropical desserts
- Texture
- similar to shortening
- Prep
- Use solid coconut oil at room temperature. If melted, refrigerate until solid before using.
Solid at room temperature, good for vegan baking.
Vegetable oil
neutral taste · moist, tender
Vegetable oil creates very moist baked goods and is easy to work with. It's neutral in flavor and works well in most baking recipes.
- Best for
- cakes, muffins, quick breads, brownies, sheet cakes
- Prep
- Mix directly with wet ingredients. No need to cream like solid fats.
Liquid at room temperature, creates moist baked goods. For batters only: it cannot be creamed or cut into flour, so not for pie crust, biscuits or cookies.
Margarine
neutral taste · similar to shortening
Margarine has a similar texture to shortening and works well in most baking recipes. Choose stick margarine over tub varieties for best results.
- Best for
- cookies, cakes, muffins, general baking
- Prep
- Use room temperature margarine. Cream with sugar until light and fluffy.
Stick margarine is about 80% fat, like butter, so add 2 tbsp per cup of shortening. Similar texture to shortening, good for most baking.
How it behaves in this recipe
- Cookies
- Butter makes cookies spread more, with crisper edges and more flavor, while shortening keeps them taller and softer. For the best of both worlds, use half butter and half shortening.
- Cakes
- Butter adds flavor and moisture to cakes. For very moist cakes, vegetable oil can be used instead of shortening.
- Pie crusts
- Lard creates the flakiest pie crusts, followed by cold butter. Work quickly with cold fats for best results.
- Biscuits
- Butter or lard work well for biscuits. Cold fats create flakier biscuits, while room temperature fats create more tender biscuits.
- Muffins
- Vegetable oil or melted butter work well for muffins, creating moist, tender results.
Tips for substituting shortening
8 tips- For flaky pastries and pie crusts, use cold butter or lard and work quickly
- For tender cakes and cookies, cream butter with sugar until light and fluffy
- For vegan baking, coconut oil works best when solid at room temperature
- For moist baked goods, vegetable oil can be used directly without creaming
- Always use room temperature solid fats for creaming methods
- Cold fats work better for flaky pastries and pie crusts
- Consider the flavor profile when choosing your substitute
- Test your substitute in a small batch before making large quantities
Notes on shortening
- Half butter, half shortening for the best of both worlds
- Applesauce for lower-fat muffins and quick breads (replace at most half the shortening)
- Greek yogurt for added protein and moisture
- Avocado for healthy fat and creaminess
- Mashed banana for natural sweetness and moisture (replace at most half the shortening)
Questions
6 questionsCan I substitute butter for shortening in all baking recipes?
Yes, butter can be substituted for shortening in most baking recipes. Use 1 cup plus 2 tbsp butter per cup of shortening, because butter is about 80% fat. Butter adds flavor and moisture, and cookies spread more.
What's the best shortening substitute for pie crust?
Lard creates the flakiest pie crusts, followed by cold butter. Both work well, but lard produces the most traditional flaky texture.
Can I use coconut oil instead of shortening in cookies?
Yes, coconut oil works well in cookies as a shortening substitute. Use solid coconut oil at room temperature for best results.
Why does shortening make baked goods flaky?
Shortening has a higher melting point than butter, so it stays solid longer during baking, creating layers that result in flaky textures.
Can I use vegetable oil instead of shortening in cake?
Yes, vegetable oil can be used instead of shortening in cakes. It creates very moist baked goods and is easier to work with than solid fats.
What's the difference between shortening and butter in baking?
Shortening is 100% fat and creates flakier textures, while butter is about 80% fat and adds flavor. Shortening produces more tender, flaky results, while butter adds richness and taste.