Advertisement

Mix Butter And Margarine Into Your Dough For Superior Cookies

margarine in cookie dough
margarine in cookie dough - Erhan Inga/Shutterstock

In the world of cookie baking, the age-old debate of butter versus margarine has raged on for decades. But what if we told you that the key to achieving the perfect flavor and texture lies in embracing both? That's right — by harnessing the unique qualities of both butter and margarine, you can elevate your cookies to new heights of deliciousness.

So, why exactly does the combination of butter and margarine work so well in cookies? It all comes down to their distinct characteristics and how they interact with the other ingredients during the baking process. On one hand, butter brings rich flavor, a tender crumb, and a golden hue to the cookies. Alternatively, margarine contributes moisture and a softer texture. But no one should have to choose between the two.

When combined, butter and margarine strike the perfect balance. You'll end up with cookies that are flavorful, moist, and perfectly chewy. Best of all, the cookie results will last for days after they come out of the oven.

Read more: 12 Popular Grocery Store Butter Brands, Ranked

Shortening And Margarine Can Be Interchanged

butter on board
butter on board - Smirnova Natalia/Shutterstock

What if you prefer to use shortening instead of margarine when baking classic chocolate chip cookies, indulgent peanut butter cookies, or delicate sugar cookies? Not to worry — the combination of butter and shortening can also yield exceptional results. Shortening adds stability and structure to the cookies, resulting in a lighter texture, but a crisper bite. When paired with butter, it helps to prevent spreading, ensuring the cookies hold their shape during baking.

Why the differing results? It all comes down to the differences between margarine and shortening. Margarine is a vegetable-based spread made from plant oils, while shortening is a solid fat derived from vegetable oils, such as soybean or palm oil. Margarine typically contains water, which contributes to its soft texture and moisture content, while shortening is 100% fat, making it ideal for creating flaky pastries and tender cookies.

When it comes to incorporating butter, margarine, and shortening into your cookie recipes, the key is finding the right balance. For optimal results, use a half-and-half combination of butter and margarine or shortening.

Read the original article on Tasting Table.