Can you use margarine instead of shortening in sour cream sugar cookies?

While margarine can technically be used as a one-to-one substitute for shortening in many baking recipes, it is not considered a suitable replacement for shortening in sour cream sugar cookies.

Shortening is a type of solid fat that is made from vegetable oils that have been hydrogenated to give them a solid texture at room temperature. It is commonly used in baking because it creates a light, flaky texture and helps to keep baked goods moist. Margarine, on the other hand, is a butter-like spread made from vegetable oils and water that has been emulsified to create a creamy texture. It typically contains less saturated fat than butter, but it also has a higher water content.

In the case of sour cream sugar cookies, the high water content in margarine can cause the cookies to spread too much during baking, resulting in a less desirable texture. Additionally, the lower fat content in margarine can lead to cookies that are less rich and flavorful. For these reasons, shortening is the preferred fat for making sour cream sugar cookies.