Out of Shortening, one case
Shortening substitute for cookies
5 options, ranked, with the exact amount
Use Butter
Same amount as the shortening
The best shortening substitutes for cookies are butter (1:1 ratio) for chewy cookies, coconut oil (1:1 ratio) for crispy cookies, or a combination of both for balanced texture. Butter adds flavor while coconut oil creates crispier results.
- The tweak —
- Cream room temperature butter with sugar until light and fluffy, about 3-4 minutes.
- Best for —
- chocolate chip cookies
One casethe full shortening card
Why it works
ShorteningShortening provides solid fat that creates structure and tenderness in cookies. Butter adds flavor and creates chewy textures, while coconut oil creates crispier results. The choice of substitute significantly affects the final cookie texture and flavor profile.
Every option, one card
Ranked| # | Substitute | Instead of shortening |
|---|---|---|
| 1 | Butterchocolate chip cookies | Same amount |
| 2 | Coconut oilcrispy cookies | Same amount |
| 3 | Half butter, half shorteningall types of cookies | Same amount½ butter + ½ shortening |
| 4 | Lardtender cookies | Same amount |
| 5 | Vegetable oilcake-like cookies | Same amount |
Butter
rich, buttery
Butter is the most popular shortening substitute for cookies. It creates chewy, flavorful cookies with golden edges and rich taste. Use room temperature butter for best creaming results.
- Best for
- chocolate chip cookies, sugar cookies, oatmeal cookies, brownies
- Texture
- chewy, soft
- Prep
- Cream room temperature butter with sugar until light and fluffy, about 3-4 minutes.
Creates chewy, flavorful cookies with golden edges.
Coconut oil
subtle coconut
Coconut oil creates crispier cookies than butter and works well for vegan baking. It has a subtle coconut flavor that complements many cookie recipes.
- Best for
- crispy cookies, vegan cookies, tropical-flavored cookies, shortbread
- Texture
- crispy, crunchy
- Prep
- Use solid coconut oil at room temperature. If melted, refrigerate until solid before creaming.
Creates crispier cookies with subtle coconut flavor.
Half butter, half shortening
rich, balanced
This combination gives you the flavor of butter with the texture benefits of shortening. It creates cookies that are both flavorful and have the good texture.
- Best for
- all types of cookies, balanced texture, professional results
- Texture
- balanced - chewy with crisp edges
- Prep
- Cream both fats together with sugar until light and fluffy.
Combines the best of both worlds - flavor and texture.
Lard
neutral taste · very tender, melt-in-your-mouth
Lard creates very tender, melt-in-your-mouth cookies. It has a neutral flavor that won't interfere with other ingredients and produces excellent texture.
- Best for
- tender cookies, shortbread, biscuits, traditional recipes
- Prep
- Use room temperature lard and cream with sugar until light and fluffy.
Creates very tender, melt-in-your-mouth cookies.
Vegetable oil
neutral taste · moist, cake-like
Vegetable oil creates very moist, cake-like cookies. It's easy to work with and produces consistently moist results, though the texture is different from traditional cookies.
- Best for
- cake-like cookies, muffin-top cookies, very moist cookies
- Prep
- Mix oil directly with wet ingredients. No creaming needed.
Creates very moist, cake-like cookies.
How it behaves in this recipe
- Chocolate chip
- Butter works best for chewy chocolate chip cookies. For crispier versions, use coconut oil or half butter, half shortening.
- Sugar cookies
- Butter creates the best flavor for sugar cookies. For cut-out cookies that hold their shape, use half butter, half shortening.
- Oatmeal cookies
- Butter adds richness to oatmeal cookies. For chewier results, use all butter; for crispier, use coconut oil.
- Shortbread
- Butter is traditional for shortbread, but lard creates more tender results. Coconut oil works well for vegan shortbread.
- Brownies
- Butter creates fudgy brownies, while shortening creates cakier brownies. Choose based on your preferred texture.
Tips for substituting shortening
8 tips- For chewy cookies, use butter and slightly underbake them
- For crispy cookies, use coconut oil and bake until golden brown
- For balanced texture, use half butter and half shortening
- Always cream solid fats with sugar until light and fluffy
- Chill cookie dough for 30 minutes before baking for better texture
- Use room temperature ingredients for best creaming results
- Don't overmix the dough after adding flour
- Bake cookies on the middle rack for even cooking
Notes on shortening
- Half butter, half coconut oil for balanced texture
- Applesauce for low-fat cookies (use half the amount)
- Greek yogurt for added protein and moisture
- Avocado for healthy fat and creaminess
- Mashed banana for natural sweetness and moisture
Questions
6 questionsCan I substitute butter for shortening in cookies?
Yes, butter can be substituted for shortening in cookies using a 1:1 ratio. Butter creates chewier, more flavorful cookies with golden edges.
Why do my cookies spread too much with butter?
Butter has a lower melting point than shortening, causing cookies to spread more. Chill the dough for 30 minutes before baking to reduce spreading.
What's the best shortening substitute for crispy cookies?
Coconut oil creates the crispies cookies as a shortening substitute. It has a higher melting point and creates crunchier textures.
Can I use coconut oil instead of shortening in chocolate chip cookies?
Yes, coconut oil works well in chocolate chip cookies. It creates crispier cookies with a subtle coconut flavor that complements chocolate.
Why do cookies made with shortening taste different?
Shortening has a neutral flavor, while butter adds rich, buttery taste. Shortening creates more tender textures, while butter adds flavor and chewiness.
Can I use vegetable oil instead of shortening in cookies?
Yes, but vegetable oil creates very moist, cake-like cookies rather than traditional cookie texture. It's better for muffin-top style cookies.