Will Margarine Cause Cookie To Spread Too Much?

Baking By eieio1234 Updated 23 Mar 2007 , 7:29pm by eieio1234

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eieio1234 Posted 20 Mar 2007 , 4:06pm
post #1 of 12

I'm spending way too much on butter these days... does anyone use margarine and have the cookies come out the same as with butter? I was concerned about spreading. I do chill the dough before and after rolling and before baking.

11 replies
dydemus Cake Central Cake Decorator Profile
dydemus Posted 20 Mar 2007 , 4:13pm
post #2 of 12

Margarine will actually make your cookies spread less than butter (think a tub of butter on a hot day versus butter) - I usually hate to use margarine in anything, but will use it in sugar cookies to help hold the shape. HTH!

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indydebi Posted 20 Mar 2007 , 4:15pm
post #3 of 12

It won't be a good substitute in all recipes, but shortening makes them spread even less than margarine.

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JRAE33 Posted 20 Mar 2007 , 6:14pm
post #4 of 12

I'm no expert, but I never buy butter, I use only margarine. I have tried the NFSC and did not have a problem with them spreading. Jodie

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mis Posted 21 Mar 2007 , 12:52am
post #5 of 12

I use the margarine sticks in my cookie recipes. I don't have any problem with spreading on my sugar cookies.

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cakeatopia Posted 21 Mar 2007 , 3:23am
post #6 of 12

For paid orders, I only use butter. For the kiddos' treats at school, I will sometimes use the butter flavored Crisco sticks. The teachers actually like the flavor. Maybe a combination of them?

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Solecito Posted 21 Mar 2007 , 6:56pm
post #7 of 12

I like to use a combination of margarine and butter. I just don't use the country crock sticks they are too soft and my cookies don't end up right.

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di55 Posted 22 Mar 2007 , 4:18am
post #8 of 12

I have always used margine and never had any problems with my cookies keeping thier shape.

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indydebi Posted 22 Mar 2007 , 4:31am
post #9 of 12
Quote:
Originally Posted by JRAE33

I'm no expert, but I never buy butter, I use only margarine. I have tried the NFSC and did not have a problem with them spreading. Jodie




Ditto.

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heavensgaits Posted 22 Mar 2007 , 4:39am
post #10 of 12

Has anyone had any trouble with margarine causing the NFSC dough to be REALLY soft and hard to handle? I'm new to cookies, so I'm not even sure what cookie dough is supposed to be like. Any suggestions?

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cambo Posted 23 Mar 2007 , 4:53am
post #11 of 12

I'm a hard-core Country Crock sticks fan! I have also tried the butter-flavored Crisco sticks and they also did well....but I love my Country Crock! I never have a problem with cookies spreading, which is very important to me since I only use RBC to ice them!

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eieio1234 Posted 23 Mar 2007 , 7:29pm
post #12 of 12

Thanks everyone for your thoughts..... I like the idea of using half butter half margarine.... as for thos butter flavored Crisco sticks, they're just as expensive as butter here so that wouldn't save me any money!!

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