Can I replace 1 stick of butter in cookies instead of 1 stick of Crisco?

Answer 1

Yes. The cookie texture will be the same, although the taste will not be as buttery. For a cookie with good flavor like oatmeal cinnamon raisin or chocolate chip, you won't notice the difference.

You could also use unsalted butter instead of Crisco if you don't have any health concerns about butter. Butter flavoring works, but is a substitute flavoring, and real butter as an ingredient has better flavor than substitute flavorings.

Answer 2

Cookies were originally cooked with butter, which is itself a shortening agent. Butter and lard were the main fats, or shortening, used in pastry cooking.

Recipes today calling for other kinds of shortening agents are simply adapted from butter or butter/lard bases - the basic methods of mixing and baking pastry has been unchanged for centuries, and all recipes we use today are simply variations.

Butter gives a far superior flavor to all recipes calling for shortening. Unless otherwise indicated, use unsalted - continental, or European style butter. You'll be glad you did.

Butter isn't unhealthy, unless you eat far too many cookies at one go. If you do that, then the cookies won't be a healthy food no matter what kind of fat you use.

The same applies to sauces, and other foods cooked with butter. The amount of butter you eat per serve is very little, provided you eat sensibly.

Answer 3

No, one stick of Crisco is the equivalent of TWO sticks of butter. Each stick of butter is 1/2 cup while each Crisco "baking stick" is one full cup. Because butter contains more moisture than Crisco, you may have better results by reducing the liquid in the recipe by a tablespoon for each stick of butter.

Answer 4

yes you can, (the texture will change a bit though) but use ONE stick of Crisco (one stick of Crisco shortening is equal to 2 sticks of butter)

Answer 5

if you add chocolet it would I like choclotet