What Can I Substitute For Butter In Cookies
- January 18, 2022
Butter is a popular spread and baking ingredient that some people nonetheless avoid for various reasons.High intake of saturated fat has been linked to an increased risk of heart disease, though the evidence is mixed ( 3 , 4 , 5 ).Others choose to limit their butter intake because it isn’t very nutritious when compared to its high number of calories per serving (7).Additionally, it contributes to the flaky, moist texture of baked goods, as well as their rich and tasty flavor.SUMMARY Butter functions as a leavening agent in baked goods and provides texture and flavor.In baked goods for which a strong, buttery flavor is desirable, it can replace butter at a 1:1 ratio.Substituting ghee for butter works best with items that are baked at high temperatures and served warm, such as breads and cookies.However, as ghee provides more moisture than butter, you may need to alter the amount of liquid and flour in your recipes.Since olive oil is a liquid, it’s not a proper butter substitute in recipes that need the fat to remain solid or that require a lot of creaming, such as frosting and angel food cake.Olive oil’s strong flavor works well in recipes that have a fruity, nutty, or savory quality, such as pumpkin bread or muffins.In general, the following foods work best as butter replacements in cakes, muffins, cookies, brownies, and quick breads: Applesauce.Using mashed bananas provides extra nutrients and decreases the calorie and fat content.If dairy is not an issue, using Greek yogurt adds protein to your recipes and replaces sweetness with a tangy flavor.If dairy is not an issue, using Greek yogurt adds protein to your recipes and replaces sweetness with a tangy flavor.Nut butters infuse baked goods with a nutty taste and tend to make them more dense and heavy.Nut butters infuse baked goods with a nutty taste and tend to make them more dense and heavy.The following foods have consistencies that are ideal for spreads, in addition to being tasty and nutritious: Olive oil.As baked goods often aren’t healthy to begin with, it’s important to keep the quality of the ingredients in mind when you treat yourself.SUMMARY To maintain the quality and flavor of baked goods, you should avoid using margarine as a butter alternative. .
Substitutes for Butter in Cookies and Other Baked Goods
—Cheri Foster, Vail, Arizona Go to Recipe A friend gave me a quick version of this gooey butter cake recipe using a cake mix, but I prefer baking from scratch, so I made my own version.My recipe is a lot like the butter burgers you’ll find in popular restaurants all over the state.—Becky Carver, North Royalton, Ohio Go to Recipe It’s no secret that Wisconsinites love their dairy—so much that they sometimes top their burgers with a generous pat of butter.My recipe is a lot like the butter burgers you’ll find in popular restaurants all over the state.Taste of Home Herb-Buttered Baby Carrots The herb butter can be used for everything from vegetables to roast chicken, turkey, game hens—let your imagination be your guide.—Sandra Corey, Caldwell, Idaho Go to Recipe The herb butter can be used for everything from vegetables to roast chicken, turkey, game hens—let your imagination be your guide.—Sandra Corey, Caldwell, Idaho.Traditional recipes require constant stirring, but using my handy slow cooker allows me to turn my attention to the lineup of other foods on my spread.—Ann Voccola, Milford, Connecticut Go to Recipe I grew up eating polenta, so it’s a must at my holiday gatherings.Traditional recipes require constant stirring, but using my handy slow cooker allows me to turn my attention to the lineup of other foods on my spread.Lemon Popovers with Pecan Honey Butter My mom passed this recipe down to me many years ago.The popovers are a nice addition to any dinner, but they're especially delicious at breakfast with a bowl of fruit and yogurt.The popovers are a nice addition to any dinner, but they're especially delicious at breakfast with a bowl of fruit and yogurt.—Jenn Tidwell, Fair Oaks, California Go to Recipe Roasting chicken is always such a comforting thing, especially when you can pick the herbs right from your garden and pair them with some fresh citrus to smear across the bird!—Diane Gawrys, Manchester, Tennessee Go to Recipe Pierogi, dumplings stuffed with a filling, make for a wonderful change-of-pace side dish.—Amy Kirchen, Loveland, Ohio Go to Recipe My husband’s German family calls this, which translates to "Grandma’s apple cake.".No one likes a bland veggie, and caper butter helps peppers, squash and zucchini shine.—Danyelle Crum, Indian Trail, North Carolina Go to Recipe We enjoy the tart, peppery taste of capers.No one likes a bland veggie, and caper butter helps peppers, squash and zucchini shine.—Kathy Dorman, Snover, Michigan Go to Recipe I don't live in the country, but I love everything about it—especially good old-fashioned home cooking!—Rochelle Popovic, South Bend, Indiana Go to Recipe My kids love a turkey meal, and this one falls off the bone.—Taste of Home Test Kitchen Go to Recipe This all-butter pastry makes a flavorful, flaky pie crust.—Kim Orr, West Grove, Pennsylvania Go to Recipe A purchased loaf of French bread gets a real boost with a few simple ingredients.—Ann Sheehy, Lawrence, Massachusetts Go to Recipe I always have pearl onions on hand to add to stews and vegetable dishes—they're great pickled, too.—Alisa Pirtle, Browns Valley, California Go to Recipe My family loves serving this rich and delicious beverage around the holidays.—Rashanda Cobbins, Milwaukee, Wisconsin Go to Recipe These creamy, buttery mashed potatoes use simple ingredients.—Joyce Beck, Gadsden, Alabama Go to Recipe Folks always ask me to make these tender nutty logs.—Cynthia Gerken, Naples, Florida Go to Recipe My husband swears my cheddar mashed potatoes are the world's best.Dutch Letters These S-shaped super flaky butter pastries filled with almond paste and topped with crunchy sugar are popular in both Iowa and Holland during the Christmas season.—Shirley De Lange, Byron Center, Michigan Go to Recipe These S-shaped super flaky butter pastries filled with almond paste and topped with crunchy sugar are popular in both Iowa and Holland during the Christmas season.Taste of Home Cranberry Butter Crunch Bark One Christmas I dreamed this recipe up when making buttercrunch toffee.Taste of Home Nutty Butter Munchies My sweet tooth flared up, so I had to get baking.If you like a little crunch, sprinkle buttered bread crumbs over the top after 30 minutes of baking.— Mary Zinchiak, Boardman, Ohio Go to Recipe Cauliflower gratin is a lower-carb side dish that pairs well with pork, ham or beef.If you like a little crunch, sprinkle buttered bread crumbs over the top after 30 minutes of baking.Miso-Buttered Succotash The miso paste in this super simple and Go to Recipe The miso paste in this super simple and healthy canned vegetable recipe gives depth and a hint of savoriness.—Pat Stevens, Granbury, Texas Go to Recipe Homemade bread can be time-consuming, difficult and tricky to make.Last year I started with my caramel recipe and added a splash of orange extract for fun.Last year I started with my caramel recipe and added a splash of orange extract for fun.— Nancy Zimmerman, Cape May Court House, New Jersey Go to Recipe If you're new to grilling corn in the husk, season the ears with butter, Parmesan cheese and parsley.Hot off the grate, the kernels are moist and tender with a wonderful, sweet flavor.Nancy Zimmerman, Cape May Court House, New Jersey.—Shirley Rickis, The Villages, Florida Go to Recipe This scalloped potatoes with apples dish is delicious with breaded baked pork chops, which you could cook at the same time in another cast-iron pan.These shrimp are great with steak, but for a special occasion, brush the sauce on lobster tails and grill.These shrimp are great with steak, but for a special occasion, brush the sauce on lobster tails and grill.The dough is easy to work with, so it's fun to make these spritz cookies into a variety of festive shapes.The dough is easy to work with, so it's fun to make these spritz cookies into a variety of festive shapes.—Kathy Hewitt, Cranston, Rhode Island Go to Recipe My dad and brother are crazy for radishes, and this peppery baguette appetizer is a big-time favorite.— Kristine M. Chayes, Smithtown, New York Go to Recipe Cardamom and lemon peel mix with almond and vanilla flavors to add zip to a classic butter pound cake.—Sue Miller, Mars, Pennsylvania Go to Recipe Whenever we get together as a family for major holidays, my kids, nieces and nephews literally beg me to make this sweet potato casserole.Thumbprint Butter Cookies These buttery little rounds add beautiful color to a platter of treats.—Taste of Home Test Kitchen Go to Recipe These buttery little rounds add beautiful color to a platter of treats.This easy shortbread recipe brings back warm memories of my childhood, and I'm going to make sure they're passed on to the next generation in my family…no matter where they live!This easy shortbread recipe brings back warm memories of my childhood, and I'm going to make sure they're passed on to the next generation in my family…no matter where they live!—Elizabeth Kelley, Chicago, Illinois Go to Recipe A platter of golden and orange potatoes can serve double duty as your dinner centerpiece.—Joann Goetz, Genoa, Ohio Go to Recipe My husband and I enjoyed a delicious baked potato soup at a restaurant while on vacation and I came home determined to duplicate the flavor.—Shawn Barto, Winter Garden, Florida Go to Recipe This tender pound cake is the first one I mastered.—Irene Yeh, Mequon, Wisconsin Go to Recipe My take on the classic cookie is inspired by a bakery in California called Hungry Bear.—Lily Julow, Lawrenceville, Georgia Go to Recipe Made in a skillet, this quick-and-easy garlic butter steak is restaurant-quality and sure to become a staple at your house, too!The homemade buttery frosting and crisp, sugared edges really make it stand out.The homemade buttery frosting and crisp, sugared edges really make it stand out.I created these buttery, less sweet dinner rolls so we can satisfy our stollen cravings anytime.—Mindy White, Nashville, Tennessee Go to Recipe Our family enjoys my stollen so much they say it's just too good to be served only as a holiday sweet bread.I created these buttery, less sweet dinner rolls so we can satisfy our stollen cravings anytime.If you’d like them less sweet, skip the frosting and sprinkle the cookies with confectioners’ sugar while still warm.—Cindy Nerat, Menominee, Michigan Go to Recipe The rum, real butter and toffee bits made these cookies my husband’s new favorite.If you’d like them less sweet, skip the frosting and sprinkle the cookies with confectioners’ sugar while still warm.Tart cranberries and sweet almond glaze turn this potluck cake into something truly special.Tart cranberries and sweet almond glaze turn this potluck cake into something truly special.—Karla Boice, Mahtomedi, Minnesota Go to Recipe This bread will receive rave reviews, whether you serve it as an appetizer or with a meal.—Sylvia Ford, Kennett, Missouri Go to Recipe These easy-to-make, old-fashioned sugar cookies simply melt in your mouth!—Anne Pavelak, Endicott, Washington Go to Recipe I've been making my version of Dad's potatoes for years, and it goes great with any meal.—Pam Smith, Alta Loma, California Go to Recipe Toasted pecans add a nutty crunch to this creamy fudge, perfect for holiday giving.—Jean Fox, Welch, Minnesota Go to Recipe I remember my mom making these rolls almost every Saturday so they'd be ready to bake on Sunday for company or someone just dropping by.Taste of Home Pumpkin Pancakes with Cinnamon Brown Butter Good morning, indeed!—Sara Lark, Raton, New Mexico Go to Recipe You can add many different flavors to butter cookies to make them your own.The flavor added by the rich, buttery sauce with a splash of lime juice is unmatched.Go to Recipe "A few ordinary, on-hand ingredients make this moist and tender chicken something really extraordinary!The flavor added by the rich, buttery sauce with a splash of lime juice is unmatched.—Susan Kieboam, Streetsboro, Ohio Go to Recipe I searched for the perfect butter tart for ages.—Ruth Ann Stelfox, Raymond, Alberta Go to Recipe You get the best of both worlds with these chocolate and vanilla cookies.—Adela Srinivasan, Parker, Colorado Go to Recipe Our family wanted to share our love of ganache-filled cupcakes, so we made them into cookies.—Kimberley Nuttall, San Marco, California Go to Recipe Every bite of these flaky biscuits get a little kick from cayenne pepper and sharp cheddar cheese.—Edgar Wright, Silver Spring, Maryland Go to Recipe Whether garnished with fresh berries and sprigs of rosemary or just served plain, this rich cake is fabulous.Taste of Home Chocolate-Tipped Butter Cookies These wonderfully moist morsels are too tempting to resist.Rather than sprinkling the chocolate tips with nuts, you can roll them in red and green jimmies or leave them plain.—Charolette Westfall, Houston, Texas Go to Recipe These wonderfully moist morsels are too tempting to resist.Rather than sprinkling the chocolate tips with nuts, you can roll them in red and green jimmies or leave them plain.—Chris O'Connell, San Antonio, Texas Go to Recipe I like to try different fun fillings in these soft rolls, and each one is packed with cinnamon flavor.Minced fresh garlic is key to these flavor-packed crusty slices, which our big family would snap up before they even had a chance to cool.Minced fresh garlic is key to these flavor-packed crusty slices, which our big family would snap up before they even had a chance to cool.—Jenni Sharp, Milwaukee, Wisconsin Go to Recipe Beer and pretzels are a natural combination—mix them with smooth caramel and you have an awesome candy.—Mildred Duffy, Bella Vista, Arkansas Go to Recipe Both my children and my grandchildren say the season wouldn't be the same without the big tray of candies and cookies I prepare.—Jamie Brown-Miller, Napa, California Go to Recipe Bold, savory flavor from bacon, Stilton cheese and fresh garlic take mashed potatoes to a whole new level.Even novice cooks will find the recipe easy.—Sharon Tipton, Winter Garden, Florida Go to Recipe A simple seasoned butter with a dash of hot sauce and a splash of lemon provides all the flavor you could want in a holiday turkey.Browned butter, dark chocolate and a splash of rum produce an unconventional spice cookie that’s guaranteed to please.Browned butter, dark chocolate and a splash of rum produce an unconventional spice cookie that’s guaranteed to please.—Judy Clark, Elkhart, Indiana Go to Recipe These beautiful golden rolls just melt in your mouth!Always a crowd-pleaser, its pleasing vanilla flavor enriched by sour cream may remind you of breakfast at Grandma's!Always a crowd-pleaser, its pleasing vanilla flavor enriched by sour cream may remind you of breakfast at Grandma's!Dipped in chocolate, they look festive.—Barbara Birk, St. George, Utah Go to Recipe These flaky cookies melt in your mouth.Chock-full of chicken, potatoes, peas and corn, this recipe makes two golden pies, so you can serve one at supper and save the other for a busy night.Chock-full of chicken, potatoes, peas and corn, this recipe makes two golden pies, so you can serve one at supper and save the other for a busy night.I prepare the dough pieces and put all the sauce ingredients in the pan so it's ready for the morning.You can sprinkle chopped nuts in with the dough pieces before pouring the sauce on and baking.— Diana Kunselman, Rimersburg, Pennsylvania Go to Recipe You can do all the prep work for this monkey bread the night before.I prepare the dough pieces and put all the sauce ingredients in the pan so it's ready for the morning.You can sprinkle chopped nuts in with the dough pieces before pouring the sauce on and baking.
For example, you can replace butter with oil in cookies as part of your larger strategy to cut saturated fats.Liquid oils aren't a direct replacement for solid fats such as butter, but you can still make good cookies with a little practice and enjoy the sweet rewards in moderation.They soften your baked goods by coating the particles of flour and preventing the formation of long, chewy gluten strands.It's helpful to start with cookie recipes designed for vegetable oil before you begin adapting your own favorites.Oil-based recipes typically make cookies with a soft, cake-like crumb, though they can have a crisp crust if you increase the quantity of sugar.When baking with oil instead of butter in your recipes, keep in mind that some cookies just won't work as they're supposed to without a solid fat.Try replacing just half the butter with oil, which still cuts your saturated fats but retains much of the cookies' original texture.It melts at a lower temperature than butter, so if you live in a warm climate you'll need to chill both the coconut oil and your mixing bowl before you start. .
Home bakers, too, increasingly are foregoing the butter and baking cakes, tortes, brownies and more with olive oil.“If the butter is creamed with the sugar, and there is additional liquid (such as milk) in the recipe, follow the recipe instructions substituting the oil for the butter at three-quarters of the amount,” cookbook author and olive oil expert Fran Gage advises.“A delicate extra virgin olive oil, with low bitterness and pungency, is always a good choice, especially if it has buttery notes because it will then mimic the flavor of the butter that it is replacing,” Gage says.“High-quality chocolate can stand up to the bitterness and pungency of a medium or even a robust extra virgin olive oil,” Gage says.“Only use an olive oil that you enjoy eating on salads, as a bread dip, etc.,” Matthew Kadey, a registered dietitian, recipe developer, and food writer whose work has appeared in EatingWell and Men’s Health, says.To get baking recipes using extra virgin olive oil, visit our December eNewsletter, which is devoted to the topic. .
Substitutes for Butter in Baking
When a recipe calls for butter, here are some common healthier substitutes and things to know about each that can help achieve the creamy taste and texture you enjoy.Greek yogurt is a dairy-based nutritional powerhouse that is excellent eating as is, yet even better adding to baking recipes.Skip the hydrogenated fat versions loaded with sugar, look at the label for simply peanuts and salt as the ingredients.Nuts like peanut, almond, cashew, and macadamia will add its characteristic flavor which is best for cookies, bars, cakes, brownies, muffins, and quick bread.Adding a bean puree to cut the fat down in baked goods also provides fiber, protein and other vitamins and minerals.When substituting: Bean puree can be replaced 100% for butter and will yield a more cake-like texture, which is good for cakes, muffins, and quick bread.Use the same ratio you would with butter–I puree it first and find that it offers a higher vitamin and fiber alternative to butter, with heart-healthy benefits, too.The neutral flavor and creamy texture of avocados work well for darker colored muffins, quick bread, brownie, and cookies.Coconut oil is a popular choice, mainly because it cools as a solid and turns to liquid when warm, as butter does and will help maintain thickness and viscosity in a recipe.Applesauce not only replaces butter in recipes, but it also adds additional natural sweetness if you’re looking to cut down the added refined sugar.It couldn’t be a more perfect match than to use pumpkin puree for replacing butter, especially for those seasonal fall and winter baking recipes.Each serving will pack in more fiber and nutrients like beta-carotene, potassium, and vitamin K in each slice of muffin, quick bread or coffee cake.When substituting: Pumpkin puree can replace butter by 100%, as well as any oil, adding it’s an orange color, sweet, earthy and creamy flavor to the baked good.Its high-fat content (around 80%, the rest mainly water and milk solids) makes it the near-unparalleled darling of baked goods–for dense, flaky, spongy cookies, cakes, pastries, and other things. .
What Is a Good Substitute for Butter?
Whether cooking, baking, or just simply as an added topping to your meal, butter has traditionally served as a food enhancer for thousands of years.Whether you are baking, cooking, sautéeing, or simply using as a spread, the chosen butter alternative can make a world of difference.For example, when baking breads, muffins, or cookies, butter can serve as a mechanism for retaining moisture or creating density.When used as a topping or a spread, butter is generally used to provide a creamy and rich flavor to our breads, pastries, and potatoes.Due to the unique and versatile nature of butter and its respective uses, it is always advisable to substitute with an alternative that can provide those same characteristics to the dish you're eating or serving.In addition to its versatility, coconut oil is packed full of medium chain triglycerides (MCTs) instead of the average saturated fats.Due to their sweet and creamy consistencies, they can help retain moisture in batters and dough while decreasing the amount of added sugar needed.Chock full of healthy fats and nutritional value, almond butter is slowly becoming a preferred topping on breads, bagels, and pastries.Applesauce can be a healthy substitute for butter, touting 166 calories per cup and packed full of vitamins and nutrients.Applesauce can help work as a binding agent when baking and will create a slight change in taste and texture.Greek yogurt can provide a rich and tangy flavor to baked goods, much like its counterpart, buttermilk, and with less overall fat and calories.Earth Balance has two lines of buttery products, including a margarine-style spread and sticks of dairy free butter.The Earth Balance buttery sticks are comparable to traditional dairy butter in the composition, texture, and flavor.Dairy alternative butter sticks can be used not only to bake cookies, pastries, and pies, but also to cook with and add as a topping to your meal.Whether you enjoy using a small amount or a Paula Dean-worthy quantity, butter alternatives can serve as a great substitute in any of your favorite recipes! .
How to Substitute Oil for Butter in Almost Any Recipe
Trust me, I’ve tested them all – sauces, spreads, cakes, pie crusts, and yes, even cookies.When we went strictly dairy free, there weren’t dairy-free butter alternatives readily available at the grocery store.Buttery spreads as we know them today didn’t exist, and every margarine brand in my town contained some form of dairy.I must have tested dozens of batches before I finally created the perfect chocolate chip cookie with oil.Even with all of the vegan butters that have emerged, those are still my favorite cookies, and have been requested countless times by friends for parties.Oil works so well that I haven’t purchased a dairy-free buttery spread in years.I even make my own vegan butter from oil at home (recipe in Go Dairy Free if you have it!).It’s a stable emulsion that generally doesn’t separate, and it sets up easily but remains relatively soft.So if you’re trying to avoid “too much oil” you won’t be saving much by purchasing vegan butter or margarine.It’s not emulsified, it’s pure fat so there isn’t variation in composition, and there are no added ingredients.This section covers the general types of oil based on certain key properties for cooking and baking.They have a high percentage of saturated fat, which means they solidify at lower temperatures.If you want to avoid these oils, vegan butter alternatives aren’t your answer.It can also provide richness and density in recipes, but it sets up very firmly and isn’t as easy to find in stores.Since these oils have a much lower amount of saturate fat, they don’t easily set up, even in the freezer.Oil is often refined for two primary reasons: to make it more heat stable and to create a more neutral flavor.So you aren’t gaming the system if you buy a “healthy” oil and use it improperly.Refined oils typically have a higher smoke point to make them more versatile in the kitchen.And pay attention to what you want from the recipe – do you need the firmness of a highly-saturated oil, or would that actually be a problem?Recipe Samples: Wacky Chocolate Cupcakes and Vegan Blueberry Muffins .Recipe Samples: Quick Shortcake Biscuits and Oil Pie Crust .– Use half the amount of oil in cookie recipes that call for butter, but add liquid as needed.– For a simpler option, non-hydrogenated shortening (which is whipped oil) performs very well in a 1:1 ratio for butter in cookies.You can brush on oil, milk beverage, or honey (for sweeter) with good results.Frosting – For seamless results, substitute non-hydrogenated shortening (whipped oil) in a 1:1 ratio for butter.You can use coconut oil, but it won’t be stable for long at warmer room temperatures.– For seamless results, substitute non-hydrogenated shortening (whipped oil) in a 1:1 ratio for butter.You can use coconut oil, but it won’t be stable for long at warmer room temperatures.If your recipe calls for melted butter specifically or ghee , you should be able to substitute oil in a 1:1 ratio with good results.For most sweet recipes, you’ll want to use a lighter tasting oil, but chocolate recipes, like chocolate cake , taste good with richer oils, like olive and avocado. .
Can I Substitute Oil for Butter?
I was baking some cookies for senior citizens for the holidays, and right in the middle of the recipe, I realized I had forgotten to buy any butter.Butter and oil both serve to add moisture to recipes, keep ingredients from sticking to each other (or the pan), and contribute to a baked good’s end texture.This is one of the fatty acids that predominantly contributes to the texture and mouthfeel of your recipe differently than oils.Not to mention, butter has a delicious taste to it and can add that nice flavor to any recipe that uses it.Sometimes you can make up for missing links in other ways, or you may just need to use a different butter substitute in some recipes.This is actually a really easy answer, and there are a couple of main reasons you may want to substitute something else for butter (even if it is not oil).For one, butter has ton of tiny air bubbles that help it keep its shape, whereas oil is a more compact liquid.If you can imagine the difference between mixing or heating butter or oil, then this will make more sense: you can mix butter to become a creamy substance, whereas oil is tougher to change from its original state, and heat simply vaporizes it in many cases.If your recipe calls for melted butter alone, then you have a better chance of similar results with an oil substitution.In savory dishes, like sauteed veggies or meats, switching out butter for some olive oil is almost always a good idea for a more heart-friendly alternative.Oil will definitely not be a great sub in this case, as it does not carry the air bubbles needed for creating a nice, creamy texture.No matter what your reasoning for giving up butter, most experts agree that eating less of it is a good decision for your heart and overall body health.Coconut oil is good for you in many ways but has been mildly linked to the possibility of furthering high cholesterol in some consumers.Vegans, paleo-dieters and lactose intolerant folks make up a huge percentage of the population, not to mention those who are trying to cut out saturated fats from their diet for other reasons. .