Factoid: Butter vs. Shortening

The most frequently asked question on this blog is why I use a mixture of half shortening (butter flavored shortening to be exact) and half butter in my cookies. And can people choose which one they want to use and exclude the other. You butter lovers, you!

Here's the answer:

Butter and Shortening both add different chemical properties to baked goods. This mostly has to do with their evaporation level and how they react to heat. Butter increases browning and adds a crisps texture to baked goods. It also evaporates more quickly, but then lends less stability to the finished product. Butter also has the best flavor. Shortening does not brown food nearly as much. It takes longer to evaporate and adds a more elastic texture to baked goods.

So when I bake cookies I use a mixture of half butter and half shortening. Why? Because I get the best of both worlds. The butter helps to crisp the outside and the shortening helps your cookie retain moisture.

So if you choose to use all butter, your cookie will turn out a bit more browned and more crisp, but may also stale or dry out more quickly. If you use only shortening you will get a softer cookie with less texture and less flavor.

I hope that helps.