Margarine Vs Butter In Baking Cookies

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!

 

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?!

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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!

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.

​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.​

​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.

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.

​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. 

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 cookies—one using margarine and the other using butter—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 doesn’t. The butter cookies had crispier edges, and a more gooey middle. 

The margarine cookies didn’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!

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.

Cookie Recipes To Try!

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.

• Chocolate Chip Pecan Cookies
• Brown Sugar Chocolate Chip Cookies
• Browned Butter Chocolate Chip Cookies
• New York Times Chocolate Chip Cookies