Butter has a certain taste and flavor the adds to the cookies that no other substance can add. Butter is more water down compared to margarine and shortening. While baking, it tends to spread out more and the cookies end up more thin and wide, compared to cookies made with margarine or shortening. “COOKIE FACT #3: MELTED BUTTER = DENSER COOKIES, CREAMED BUTTER = CAKIER COOKIES” Said J. Kenji López-Alt, “the Managing Culinary Director of Serious Eats, and author of the James Beard Award-nominated column The Food Lab” His study showed that when he used cream butter, the cookies came out more cake like compared to melted butter, which came out more denser. “COOKIE FACT #5: CREAMED BUTTER = LIGHTER AND FIRMER, MELTED BUTTER = DENSER AND CHEWIER” Also in his study, he confirmed that melted butter cookies were more dense and chewy, compared to creamed butter cookies, which were more light and firm. He concluded that melted butter and cream butter have different effects and outcomes from each other, and he concluded that neither of them are better than the other, but it's simply a personal …show more content…
Unlike shortening, margarines melting temperature is very similar to butter, and therefore the cookies come out very similar. Margarine is very similar to butter in nutritional value. They both have very close calorie count and trans fat. Although margarine is very similar to butter, the cookies cookies made with margarine taste different from cookies made with butter. Just like shortening, margarine adds zero flavor to any baked good it is used in, and as a result the cookies made with margarine don't have as much flavor as cookies made with