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jump to last post 1-8 of 8 discussions (8 posts)

Why are cookies baked with butter flatter than cookies made with margarine?

  1. Paul Edmondson profile image
    94
    Paul Edmondsonposted 7 years ago

    Why are cookies baked with butter flatter than cookies made with margarine?

    When I bake cookies with butter they come out flatter than when I bake them with margarine.  Why?

  2. Jai Warren profile image77
    Jai Warrenposted 7 years ago

    I believe because butter is a solid fat and margarine is a liquid fat that has been solidified through hydrogenation, the process is a natural leavening agent. Paul, shame on you, using margarine is really bad for you (trans fats). Plus butter just makes a better cookie. Julia Child's rolling over in her grave!!!

  3. profile image0
    Butch Newsposted 7 years ago

    Good question.  I don't know but hydrogenated margarine (you can get soft margarine that is not hydrogenated) causes a kink in the molecule while butter is a long skinny molecule.  That might cause the difference.

    Interesting question.  I'd use butter.  We need to treat ourselves to small luxuries and butter is one of them... some fat is good for you anyway.

  4. vicky4227 profile image55
    vicky4227posted 7 years ago

    I guess it has a lot to do with the taste

  5. deberon profile image57
    deberonposted 7 years ago

    I think Jai is correct.  I only use  butter when baking with the exception of biscuits and scones, in those I use butter flavored Crisco.

    If you prefer to use margarine you may want to increase the baking powder by 1/2.  Baking powder makes cookies that are more 'fluffy'.  If you are wanting crispier cookies increase the baking soda.

    smile

  6. Beth100 profile image76
    Beth100posted 7 years ago

    Jai is correct.  Margarine is one step away from being a plastic.  Other factors that contribute to variances in baking results:

    type of flour, humidity, altitude, oven temperature, bake ware (aluminum, non-stick (light versus dark), ceramic coated surface, etc), location of racks, and time of day are just a few.

    Also, cooking time and cooling time on the tray and off the tray will affect the texture of the cookie.

  7. russian_spygirl82 profile image61
    russian_spygirl82posted 7 years ago

    Butter is more dense and therefore heavier than margarine.

  8. Kelli Murphy profile image57
    Kelli Murphyposted 6 years ago

    Margarine has water in it and can't be creamed as thoroughly as butter. The melting temperature is different also.

 
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