I compared butter vs shortening in my sugar cookies this weekend

I made two batches of sugar cookies last Saturday, one with all butter and one with half shortening and half butter. The butter batch spread way too thin and got crispy edges while the shortening mix held their shape Perfectly and stayed soft. Has anyone else found a good ratio for keeping cookies from flattening out?

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dakotab133mo ago

Wow, really? Your all-butter batch spread THAT much? I'm legit shocked, I always use butter in my sugar cookies and they come out fine. Maybe it's the temp of the dough or the room? I've never had them get crispy edges like that, just a nice soft chew. I'm curious what temperature you baked them at and if you chilled the dough first. That's wild that the shortening mix held shape so perfectly though, I might have to try that half and half trick sometime.

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riley_coleman3mo ago

That wild that the shortening mix held shape so perfectly" is the part that makes me think you're right about the dough temp. I've gone full butter before and had them turn into thin lacy discs at 350 if I didn't chill the dough for like two hours. Room temp butter dough is basically a puddle waiting to happen. Now I do a half butter half shortening blend like you mentioned, but I still chill the whole thing for at least 45 minutes. It's more forgiving that way and keeps the edges from getting crunchy while still having some butter taste. @dakotab13 maybe your kitchen stays cooler than mine or your butter has a higher fat content or something, because I swear mine spread like greasy pancakes more often than not.

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