When baking cookies What is the difference between shortening and butter?

Here's the breakdown of the differences between shortening and butter in baking cookies:

Shortening

* Texture: Creates cookies that are tender, crumbly, and spread less. Shortening has a higher melting point than butter, resulting in cookies that hold their shape better.

* Flavor: Shortening is flavorless, so it doesn't add much to the taste of your cookies.

* Fat Content: Mostly saturated fat.

* Storage: Generally more stable at room temperature than butter.

Butter

* Texture: Creates cookies that are chewier, richer, and spread more. Butter's lower melting point allows for more spread, and it also adds moisture and complexity to the texture.

* Flavor: Provides distinct buttery flavor, enhancing the overall taste of the cookies.

* Fat Content: Combination of saturated and unsaturated fats.

* Storage: More susceptible to spoiling at room temperature.

When to Use Which

* For cookies that need to hold their shape well: Use shortening.

* For cookies that you want to be chewy and have a rich flavor: Use butter.

* For cookies that you want to spread a lot: Use butter.

* For cookies that you want to stay soft and chewy: Use butter.

Tips

* Combine: You can use a mix of both butter and shortening to achieve a balance of texture and flavor.

* Soften: Butter should be softened to room temperature for best results. This allows it to mix properly with the other ingredients.

* Quality: Use good quality butter for the best flavor.

* Experiment: Don't be afraid to experiment! Try different combinations of butter and shortening to find what you like best.

Ultimately, the best choice depends on your personal preference and the specific cookie recipe you're using.