Margarine Vs Butter In Baking Cookies

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Margarine vs butter in baking cookies? Which is better? This is one question I get asked a lot! In today’s blog post, we are going to explore the differences – from taste, to texture and overall quality!

two chocolate chip cookies made side by side, one with margarine and one with butter


 

In the world of baking, the choice between margarine and butter can spark heated debates among home bakers and pastry enthusiasts alike. Both ingredients serve as fundamental fats in countless recipes, including the beloved chocolate chip cookie. 

In this post, I’ll dive into the nuances of using margarine versus butter in baking cookies, exploring how each affects the taste, texture, and overall quality of the final product.

And maybe once and for all we can finally put the age old question to rest. Which is better? Margarine or butter in your chocolate chip cookies?!

See Also:

brown sugar chocolate chip cookies on parchment lined cookie sheet

Can I substitute margarine for butter? 

Yes you can swap the butter called for in a cookie recipe for margarine 1:1. However as you will see and read below, a recipe that calls for softened butter you will need to expect a significant difference in taste and texture.

Be sure though to substitute with stick margarine, and not a tub margarine as the consistency of the tub variety is different and can affect your results.

Types Of Fats In Baking

Before we dive into the specifics, let’s take a moment to understand the role that fats play in baking cookies. Fats serve as more than just a flavoring agent; they also contribute to the texture, tenderness, and moisture retention of baked goods. When it comes to cookies, the type of fat used can significantly impact the final outcome.

If you want to know more about the different types of fat in baking, be sure to give my post, Types Of Fat In Baking a read! I go over all the different kinds you typically use and how they make a difference in your baking, such as vegetable shortening, oil and more!

different bottles of fat for baking

Differences Between Margarine And Butter

Here is a quick breakdown in the major differences between choosing margarine or butter in your baking.

Ingredients: Butter is made from milk and cream. Margarine is made from plant oils and animal fats.

โ€‹Taste: Butter has a richer flavor than using margarine in your baking.

Texture: Margarine can leave a greasy mouthfeel unlike butter.

Color: Margarine is dyed yellow to mimic the color of butter. Butter is typically a natural yellow color (but this can vary, and can appear white to yellow).

Melting Point: Butter has a lower melting point and can burn more easily than margarine. Margarine melts a higher temperature than butter and has a higher smoke point. This can make it great for making pastry like puff pastry.โ€‹

โ€‹What Is Margarine?

Margarine is a vegetable oil-based fat, that is sometimes also combined with artificial colorings, preservatives, emulsifiers or vitamins. Margarine must contain at least 80% milkfat, to be called margarine. Anything less is considered a “spread”, according to the FDA (Food and Drug Adminstration). It used to be made with trans fats (hence its bad reputation for increasing the risk of heart disease) but now it made with fully hydrogenated oils.

Margarine is made to mimic the flavor and mouthfeel of butter and has less calories than butter. Margarine can be made using different oils such as canola oil and soybean oil. It has a spreadable texture. Hence, margarine is typically used as a spread.

Because margarine is a vegetable oil-based spread it is a cost-effective alternative to butter. And most brands are considered vegan margarine (although some replace water with milk, so be sure to check labels!) and is a great alternative if you have a dairy allergy, or need to make a vegan cookies and avoid an animal product like butter. 

Margarine In Cookies

It typically contains a higher percentage of water and vegetable oils compared to butter, resulting in a softer texture and more tender cookie. The added moisture in margarine can also lead to cookies that have a longer shelf life.

One of the key benefits of using margarine in baking is its ability to produce cookies with a softer, cakier texture. The higher water content in margarine helps keep the cookies moist, and stay fresher longer. Additionally, margarine tends to be more forgiving with it’s higher melting point, making it a popular choice for novice bakers.

However, it’s essential to note that margarine may lack the rich, buttery flavor that many associate with classic cookies. Some bakers find that margarine-based cookies have a slightly artificial or bland taste compared to those made with butter. Additionally, margarine often contains additives and preservatives, which may affect the overall quality of the final product.

a tub of margarine

What Is Butter?

Butter is the commonly used solid fat and can be salted or unsalted butter. It is made from dairy and contains about 80% trans fat and 20% water. Some butters, like European butters are contain a higher fat percentage are great for use in butter-rich pastries like Danish or croissants.

โ€‹On the other hand, butter, with its rich flavor and higher fat content, remains a staple ingredient in traditional cookie recipes. Butter contributes to cookies with a crispier texture and a more pronounced buttery taste, making it a favorite among purists and baking aficionados.

Butter In Cookies

Cookies made with butter tend to have a crispier and chewier structure and a more complex flavor profile, thanks to the milk solids present in butter. Because of its lower melting point, cookies made with butter spread more during baking. Although, you can always try chilling your cookie dough (my secret to perfect cookies!) for cookies that spread less.

While butter certainly adds a decadent touch to cookies, it does come with its own set of challenges. For starters, butter tends to be more expensive than margarine, making it less accessible to budget-conscious bakers. Additionally, butter has a lower moisture content compared to margarine, which can result in cookies that dry out faster. 

four sticks of butter

Margarine Vs. Butter: The Taste Test!

To put the differences between margarine and butter to the test, I decided to conduct my own cookie experiement. I baked two batches of chocolate chip cookiesโ€”one using margarine and the other using butterโ€”and evaluated them based on flavor, texture, and overall preference.

Everything in the recipe was the same except one batch used margarine, and one used unsalted butter. I did reduce the salt in the margarine recipe because it contains salt unlike my butter. I measured the ingredients by weight to ensure the best accuracy. I mixed them the same amount of time, used a cookie scoop and baked them on two small baking sheets side by side in the oven.

 As you can see in the photo below, the cookies did spread a bit more on the cookies made with butter. I expected that since my unsalted butter contains water and margarine doesnโ€™t. The butter cookies had crispier edges, and a more gooey middle. 

The margarine cookies didnโ€™t spread as much, and at first glance were the cookie I might have grabbed first on appearance alone. They had a soft texture but were a tad cakey in texture for my preference. They lacked the chewiness I expect from a really good cookie. And of course were missing that buttery goodness, and had a bit of greasy mouthfeel.

In the end, nothing beats the taste of butter in my opinion!

two chocolate chip cookies side by side (one with margarine and one with butter)

Baking Tips And Substitutions

Whether you prefer the softness of margarine or the richness of butter in your cookies, there are a few tips to keep in mind when baking with these fats. Recipes that call for melted butter will yield similar results when using margarine (except maybe in flavor!). If a recipe calls for softened butter, however, will give you more differences in the final baked good if using margarine because of the difference in texture and water content.

If you’re looking to achieve the best of both worlds, consider using half margarine and butter in your cookie recipes. This hybrid approach can offer the benefits of both fats, resulting in cookies that are soft, flavorful, and perfectly balanced.

For those with dietary restrictions or preferences, there are also plenty of alternatives to traditional margarine and butter, such as vegan butter, shortening, olive oil, coconut oil, avocado oil, or even applesauce. Experimenting with different fats can yield surprising results and lead to cookies that cater to a variety of tastes and dietary needs!

Conclusion

In the age-old debate of margarine versus butter in baking cookies, to me nothing beats the taste and texture of using real butter in my cookies. At the end of the day, you can really use whatever suits your needs. I, personally will always stick with using real butter in my cookies not just for the taste, but I prefer butter over margarine because it is less processed. If you are on a budget, or have an allergy margarine does serve it’s purpose. 

So whether you opt for the softness of margarine or the richness of butter, the key is to experiment, have fun, and savor the sweet rewards of homemade cookies.

chocolate chip pecan cookies stacked on a plate

Now that you know the difference it’s time to bake up all this delicious sweet science. Here are some of my favorite chocolate chip cookie recipes to try.

stack of brown sugar chocolate chip cookies

Brown Sugar Chocolate Chip Cookies

The best chocolate chip cookie with perfect crispy edges and soft ooey gooey middle!
4.79 from 61 votes
Print Pin Rate
Course: Dessert
Cuisine: chocolate
Prep Time: 10 minutes
Cook Time: 9 minutes
Total Time: 19 minutes
Servings: 30 cookies
Calories: 211kcal

Ingredients

  • 3 cups (360 g) all purpose flour spooned and leveled
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon salt
  • 1 cup (2 sticks, 227 g) unsalted butter softened
  • 2 cups (414 g) packed light brown sugar
  • 2 large eggs
  • 2 teaspoons pure vanilla extract
  • 12 ounces semi-sweet chocolate chips

Instructions

  • Pre-heat oven to 375oF. Prepare a baking sheet with parchment paper (or silicone baking mat).
  • Start by measuring your flour (I recommend using a kitchen scale). But if measuring by volume, then first stir the flour in the bag/container as flour tends to settle. Then spoon the flour into your measuring cup, and then level it off at the top. Do not pack it down into the cup, or tap the sides as more flour will pack into the cup. Add the flour to your mixing bowl. Whisk together flours, baking soda, baking powder and salt into a bowl. Set aside.
  • Using a mixer fitted with paddle attachment, cream butter and sugar together until very light, about 2-3 minutes. 
  • Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. 
  • Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds. This will be a thick dough but it's suppossed to be, don't worry! Add chocolate and stir in, on low speed, just until combined.ย 
  • Scoop cookie dough, using a 1-inch cookie scoop, and place on prepared cookie sheet. Bake until golden brown but still soft, 10-12 minutes. Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more. Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day.

Notes

  • Recipe Updated 09/18/2022: Many readers were stating they were having issues with their cookies being dry, or cakey. The recipe has since been updated to increase the amount of brown sugar from 1 1/2 cups to 2 cups to provide more moisture.ย 
  • Tools:ย Cookies Sheetsย |ย Oven Thermometerย |Kitchen-Aid Mixerย |Cookie Scoopย |ย silicon baking matย |ย spatulaย |ย cooling rackย |ย cookie spatula
  • Store cookies at room temperature. Cookies will last 2-3 days at room temperature.ย 
  • To freeze unbaked:ย Scoop the cookies onto a cookie sheet, and freeze solid. Then place into a sealable plastic bag. You can bake frozen, without thawing, but add on a few extra minutes of baking time.
  • To freeze baked:ย Allow the cookies to cool completely. Then when ready to eat, allow to thaw. I like to pop them into the microwave for about 20 seconds to bring them back to ooey gooey life.ย 
  • Measure your flours correctly. After you have spooned the flour in, then use a knife to level off the flour. Donโ€™t tap the sides of the measuring cup, or pack your flour down.
  • Soften your butter correctly. The butter needs to be softened to room temperature, which mean you can slightly indent your thumb in the butter but shouldn’t easily smoosh all the way through.
  • Cream properly. When you cream the butter and sugars together it’s also important to let this happen for 2-3 minutes, on medium speed, to allow enough air into the batter and helps leavens the cookies.ย 

Nutrition

Calories: 211kcal | Carbohydrates: 26g | Protein: 2g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 27mg | Sodium: 123mg | Potassium: 101mg | Fiber: 1g | Sugar: 14g | Vitamin A: 210IU | Calcium: 23mg | Iron: 1.4mg
Tried this Recipe? Pin it for Later!Mention @BostonGirlBakes or tag #BostonGirlBakes!


 

10 Comments

  1. 5 stars
    love these yummy cookies

    1. Great, thank you, Britta!

  2. 5 stars
    These cookies came out so good! So full of flavor and texture and I really enjoyed them.

  3. 5 stars
    As a kid, my mom always used margarine rather than butter for cookies, and I always use butter. I think it’s a matter of personal preference, but it definitely makes a difference!

    1. It definitely does make a difference, thank you, Chenee!

  4. 5 stars
    Thank you so much for breaking this down! So much good info!

  5. 5 stars
    Wow this was so helpful! I’ve never tried using margarine in cookies, so this was helpful to know the differences.

    1. Great, so glad that you found this helpful, Paula!

4.79 from 61 votes (33 ratings without comment)

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