4

I have a cookie recipe I am trying for the first time, and it calls for both shortening and butter. I only have butter-flavored shortening on hand for the shortening. Should I reduce the amount of actual butter the recipe calls for? Or should I trek back to the store for regular shortening?

  • 4
    Plenty of cookie recipes use all butter so the flavour should be acceptable (assuming the flavour of butter-flavoured shortening is acceptable; I've never come across it) – Chris H Dec 15 '17 at 17:30
  • One person's opinion: replace all shortening in all cookies recipes with unsalted butter. But that will change the "fluffiness" of the cookies. They will tend to be a little shorter and not puff up as much. But they will taste so good you won't care. – Todd Wilcox Dec 15 '17 at 22:19
10

Butter and shortening behave differently in the cookie dough, so unless you are planning to do more adjustments, I recommend you stick to the given butter-to-shortening ratio. If a recipe uses both, it's often to get the best of two worlds.

This leaves the question of flavour.

If you use the butter-flavoured shortening, you will get a stronger "butter" flavour. This may or may not be what you want. So it's mostly a matter of taste (yours, to be exact) whether a trip to the store is in order or not. Without knowing more about your recipe, we can't even try an educated guess.

Your Answer

By clicking “Post Your Answer”, you agree to our terms of service, privacy policy and cookie policy

Not the answer you're looking for? Browse other questions tagged or ask your own question.