Shortening traps more air bubbles and has a higher melting point than butter, so recipes using shortening tend to produce baked goods with more lift and that hold their shape during baking. Interior texture will also be softer and lighter.
What shortening to use for cookies?
FAQ
Does shortening make cookies better?
Shortening in Cookies Shortening is 100 percent fat, meaning there is no water in it and no steam is created during baking. The lack of water also means that shortening does not increase gluten production, so cookies made with shortening tend to be softer and more tender.
Does shortening make cookies crispy?
Cookies made with butter, especially high-sugar recipes, tend to be flatter and crispier than cookies made with shortening.
What does Crisco do for cookies?
Crisco® all-vegetable shortening will make your cakes moist, pie crusts flaky, and cookies soft and fluffy, with 0g of trans fat per serving*. One look, and you’ll see why we’ve got butter beat.
What happens if you don’t put shortening in cookies?
Cookies made with butter or margarine may be softer and spread a little more. Cookies made with butter are usually crispier than chewy cookies made with shortening, but the flavor is richer with butter. So a one-to-one butter swap will work great if you need a shortening substitute for cookies.