Can you substitute oil for butter in a sugar cookie recipe from Betty Crocker?

I can't access specific recipes from Betty Crocker or any other source. However, I can give you general information about substituting oil for butter in sugar cookies:

It's possible, but requires some adjustments:

* Texture: Oil will produce a chewier, less crumbly cookie than butter.

* Flavor: The flavor will be different - oil has a neutral taste, while butter adds richness and depth.

* Ratio: You'll need to use a slightly lower amount of oil compared to butter. A common substitution is to replace 1 cup of butter with 3/4 cup of oil.

Here's what to consider:

* Original recipe: Does the recipe call for chilled butter? If so, the oil will need to be chilled as well to help the cookies maintain their shape.

* Type of oil: For best results, use a neutral-flavored oil like canola or vegetable oil.

* Other ingredients: You may need to adjust other ingredients like flour or baking powder to compensate for the different texture.

Here's a general approach:

1. Reduce oil: Start by using 3/4 cup of oil for every 1 cup of butter in the original recipe.

2. Chill ingredients: If the recipe calls for chilled butter, chill the oil as well.

3. Adjust flour: You may need to add a bit more flour to compensate for the chewier texture. Start by adding 1 tablespoon at a time and see how the dough feels.

4. Test a batch: Before making the full recipe, bake a small batch of cookies to check the texture and flavor.

5. Adjust as needed: Based on the results, adjust the oil and flour quantities to your liking.

Remember: The ideal substitution will depend on the specific recipe and your taste preferences. Experimenting is key!