I doubted that replacing my butter with shortening would work in cookies...

After 3 batches of flat cookies I finally swapped half the butter for shortening and got perfect thickness. Has anyone else had better luck with shortening than they expected?

3 comments

3 Comments

shanelee1mo ago

Butter snobs will fight you on this but half shortening is the way. I fought it for years because butter is supposed to be better. Three flat batches later I caved and never looked back. The texture is way more consistent and they don't spread into a greasy puddle. Plus they stay soft the next day instead of getting rock hard. People can keep their all butter cookies, I'll take my perfectly thick ones.

phoenixb341mo agoMost Upvoted

I used to think shortening was just for pie crusts, but swapping half the butter totally changed my mind on cookie texture. Those flat batches are brutal.

carter.casey1mo ago

Hell yeah, @phoenixb34 you nailed it. I used to be all butter all the time for cookies, thought shortening was only for flaky crusts too. But trying half and half was a game changer for me. Those flat, greasy butter-only batches were killing me, and now I get actual height and a softer chew. Best kitchen swap I finally gave in to.