There is a large volume of water in margarine. This will make the cookies or anything drier and most likely crumbly. You can use oil in place of margarine in most things, but not the reverse.
ABSOLUTELY YES! Margarine is another "form" of butter.
Cooking oil or ghee are both good substitutes.
Substitutes for shortening are butter and margarine in sticks. Use the same amount as called for in your recipe. Keep in mind, plain shortening will NOT be as flavorful as butter or margarine. Do not use soft margarine in a tub as it contains too much water.
Of course you can make cookies with margarine instead of shortening, I do it with all my cookies. When you use margarine you don't need to grease your baking pans, and I think the cookies come out more tasty.
NOPE.... use shortening or margarine = soft cookies, use butter = crispy cookies. If you use oil, you'll have a mess.
Probably not. The artificial margarine and butter substitutes tend to have a higher water content than margarine or natural butter, and thus are unsuitable for baking and frying.
Yes, tub margarine can be used in baking.
you cant make the cookies soft after you have baked them....you should add butter or margarine to the cookie dough before baking it(its quite simple)...
Yes. Margarine is basically solidified vegetable oil, so you should be able to substitute it in a cookie recipe without a problem.
Margarine comes from plantsMargarine is made mainly of hydrogenated or refined plant oils and water.Margarine can be used both for spreading or for baking and cookingIt is also commonly used as an ingredient in other food products, such as pastries and cookies.
As cookie or biscuit dough heats up during baking the sugar and shortening (butter/margarine etc) soften, causing it to spread.
i usually use baking powder, not baking soda
Most of the time you can, except when baking. It will be somewhat change the texture of cakes and muffins but you can still do it, but for cookies NO WAY!
The final taste of the cookies depends on the actual margarine being used. The solidifying of the cookie dough may not be the same with altered ingredients. The only successful ingredient change I know that has no ill effects on baking, is the direct substitution of applesauce for liquid oil.
You might be able to use self rising flour for peanut butter cookies. It will act differently than regular flour, so omit ingredients that cause the cookies with regular flour to rise (baking soda) and be prepared for your experimental cookies to cook differently.
I Can't Belive it's Not Butter! Seriously, it's not butter. Tastes, looks, and smells aren't everything. Thank you.
it's a healthier alternative to butter or margarine. It gives the mixture more consistency and makes it slightly thicker.
Baking cookies is a chemical change.
No, if you use baking powder to replace the baking soda it will alter the dish you are cooking. In cookies, baking soda makes for crispier cookies, and baking powder makes softer cookies. But, no they aren't interchangeable.
put baking powder into the cookies.
Margarine the same as butter when it comes to baking as long as it is not "lite" or "low-fat" margarine. However margarine is not the same as butter nutritionally because it contains unhealthy partially hydrogenated vegetable oil.
Lard or Margarine
baking soda makes cookies bigger
from my perspective, no. it just keeps the cookies from sticking to the pan.