Substitute for Shortening in Cookies: Best Options
Shortening produces cookies that are thick, soft, and hold their shape well because it doesn't spread as much as butter during baking. It creates a tender, slightly cakey texture. The substitute needs to provide fat while considering how it affects cookie spread and texture.
Best Substitute
Butter
1 cup butter per cup of shortening, chilled 15 minutes before baking
Butter adds superior flavor and produces slightly crispier edges with chewy centers. Chill the dough 15-30 minutes before baking to control spread, since butter melts at a lower temperature than shortening.
Other Options
Coconut Oil (solid)
1 cup solid coconut oil per cup of shortening
Behaves similarly to shortening with a similar melting point. Use refined for neutral flavor. Cookies will hold shape well.
Vegan Butter
1 cup vegan butter per cup of shortening
Direct swap that adds buttery flavor. Cookies may spread slightly more. Chill dough before baking for best results.
Frequently Asked Questions
What can I use instead of shortening in cookies?
Butter is the best substitute, adding richer flavor. Use the same amount but chill the dough 15-30 minutes before baking to prevent excess spreading. Solid coconut oil produces the most similar texture to shortening.
Will cookies be different with butter instead of shortening?
Yes, slightly. Butter cookies spread more and have crispier edges with a chewier center. Shortening cookies are puffier and softer. Many bakers prefer the flavor of butter cookies. Chilling the dough helps control spreading.