What will the difference be if I use margarine instead of butter in my nfsc?

you can sub margarine for butter, but it has to be a high fat type of margarine, the light spreads have too much water in them to bake properly

I followed Indydebi's lead and switched to blue bonnet. I love it for the cookies and its a lot cheaper!

Kim

I use margarine for everything and it always works fine. I use whatever margarine I have on hand. Never had any problems so far.

When I've substituted margarine for butter, the cookies I've made turn out just a little softer. That was really the only difference I've noticed with sugar cookies (and NFSC in particular). My family prefers the NFSC with margarine over the ones with butter.

When I've substituted margarine in my favorite chocolate chip recipe, for some reason the cookie tops have a slight sheen to them and I've noticed a tiny bit of a (negative) difference in the tast of the cookies- but my family likes them just the same. And they do stay softer longer.

I use Imperial and it works great !

I use Blue Bonnet for everthing except shortbread. It also tatse better in my cc cookies

I will keep this in mind, I was of the opinion you had to use butter-This is GREAT NEWS! THanks!

I'm a die-hard Country Crock sticks girl! However, I do use butter in my sugar cookies and snickerdoodles! Margarine doesn't come close for those recipes! And, although I LOVE my buttercream with pure butter, it's too soft for me to work successfully with, so it's Country Crock in that too...and it still tastes great!

I am a HUGE fan of Land o Lakes margarine! It tastes so close to their butter and is easily switched out for the real thing. I buy it whenever I can, it's not in all the stores so sometimes it's hard to find.

Along these same lines.....This probably isn't possible but I'll ask anyways. If you're making swiss/french/itailan meringue buttercream...can you get away with margarine?? Doubtful but, thought it was worth asking.

TIA

I would say that the chemistry you get out of butter needed for the swiss style buttercream is why you would need to use it (the butter) only. I've seen Alton discuss this on his show. Fat ratio, etc.

I use Imperial ... cheapest margarine on the shelf!

I must be the only kid that grew up poor because I swear to high heaven, NONE of the moms I knew would spend $3 for "butter" when the A&P brand of margarine was only 29 cents ... especially if it's "just some cookies" for a bunch of us snot-nosed kids!

Who are all of these people who swear by all that is holy that their mother ONLY used real butter and "the best" of everything ingredients for some cookies for a bunch of kids?

For my entire life, any time a recipe read "butter", to us, that meant to use "a yellow stick of fat" .... butter, margarine, whatever. And we always used the cheapest.

Cambo, my snickerdoodle cookie is my flagship cookie and the recipe I have calls for shortening! Next time we get together, let's do a cookie-trade and sample each other's snicks!!

indydebi
you make me laugh. I can also remember when someone said "butter" it always truly meant margarine. We never had real butter in the house way back when.

I didn't know margarine would make a softer cookie. That is interesting.

When you say they are soft, will they stay on a cookie stick?

Oh yes, they'll stay on a stick! I use margarine in my cookie recipe when I make cookie bouquets! They're just a little softer to bite into....at least in my experience!

oh thats great! Thanks so much