Shortening and butter make cookies tender. This prevents gluten from developing, making the cookies more tender and less chewy. Butter contributes significant flavor, so substituting shortening or margarine for butter (or vice versa) changes the taste. It can also affect the texture of a cookie.
Does butter make cookies soft or crispy?
Butter contributes milk solids and water to a cookie, both of which soften it. Brown sugar contributes molasses – again, a softener. Using lower-moisture sugar (granulated) and fat (vegetable shortening), plus a longer, slower bake than normal, produces light, crunchy cookies.
Why arent my cookies crunchy?
Not Enough Flour If your cookies are flat, brown and crispy, that means you need to add flour to your dough for the next batch. Though the culprit is usually a flour deficit, butter could also be to blame for this problem. Adding too soft or slightly melted butter to the dough can also result in flat cookies.
Why are my cookies soggy?
Cookies are too soggy Once you remove the tray from the oven allow the cookies to sit for 1 before moving them. This will make them easier to move. Always let the cookies cool completely before putting away in a tin.
Can I use oil instead of butter for cookies?
As a general rule of thumb, substitute three-quarters of the butter in a recipe with olive oil. In other words: If a baking recipe calls for a stick of butter (8 tablespoons), for example, use 6 tablespoons of olive oil.