Best Fat for Cookies – Choose the Right One for Perfect Texture

When you want a cookie that’s crispy at the edge and soft in the middle, the fat you use matters more than you think. Different fats melt, coat, and aerate in unique ways, so swapping one for another can change the whole bite. Below is a quick rundown of the most common fats and when to use each.

Butter vs. Shortening: What’s the Real Difference?

Butter brings flavor. Its milk solids add a rich, slightly caramelized taste that many bakers love. However, butter melts quickly, which can make cookies spread more and become thinner. Shortening, on the other hand, stays solid longer because it has a higher melting point. This gives cookies a higher rise and a more tender crumb, but it lacks butter’s buttery flavor.

If you crave a strong buttery taste and don’t mind a bit of spread, stick with butter. For taller, softer cookies that hold their shape, blend butter with shortening – a 50/50 mix gives you the best of both worlds.

Oil, Coconut Oil, and Other Liquid Fats

Oil stays liquid at room temperature, so it creates a denser, fudgier texture. It’s great for chewy chocolate chip cookies or brownies where you want a moist interior. Coconut oil works similarly but adds a subtle coconut aroma; it also solidifies when chilled, which can help control spread if you chill the dough first.

Remember that oil doesn’t trap air the way solid fats do, so you’ll lose some bite‑size air pockets. To compensate, you might add a little extra baking soda or bake at a slightly lower temperature.

Tips for Using Different Fats

1. Chill the dough. Whether you use butter or shortening, a cold dough spreads less, giving you thicker cookies.

2. Mix fats. A combo of butter and shortening gives flavor plus structure. Try 3 tablespoons butter with 3 tablespoons shortening for a balanced result.

3. Watch the temperature. Melted butter or oil should be cooled to room temperature before mixing with dry ingredients; otherwise you’ll create uneven pockets that cause hotspots.

4. Adjust flour. If you switch from butter to oil, add 1‑2 tablespoons more flour to keep the dough from getting too runny.

5. Test a small batch. Change only one variable at a time – like swapping butter for coconut oil – then bake a few cookies to see how the texture changes.

In the end, the best fat for cookies depends on the texture you love. Want a classic buttery snap? Go all‑butter. Need a tall, pillowy bite? Mix in shortening. Craving chewy, fudgy goodness? Try oil or coconut oil. Play with combos, keep notes, and you’ll soon know exactly which fat gives you that perfect cookie every time.