Substitute for Butter in Sugar Cookies
Best Substitutes
| Butter Substitute | Rating | Substitution Ratio for Sugar Cookies | Ideal For | Flavor | Adjustments |
|---|---|---|---|---|---|
| Plant-based butter sticks (80% fat) | Best | 1:1 | Classic roll-out or drop sugar cookies; creaming method | Closest to butter; choose neutral or cultured for better flavor | If salted, reduce added salt slightly; chill dough 30–60 min for sharp edges |
| Refined coconut oil (use solid, not melted) | Good | 1:1 (measure when solid) | Chewy drop cookies; slice-and-bake | Neutral if refined; unrefined adds mild coconut | Cream with sugar as if butter; chill dough 1 hr; if spreading, add 1–2 tbsp flour |
| Ghee (clarified butter) | Good | 13 tbsp ghee + 3 tbsp milk/water per 1 cup butter | Crisp-edged, slightly caramelized sugar cookies | Rich, nutty, buttery; browns faster | Chill dough well; watch bake time and consider lowering oven by 10–15°F to prevent over-browning |
| Vegetable shortening | Good | 1:1 | Cut-out cookies that hold shape and clean edges | Very neutral; less buttery | Add 2–3 tbsp milk or water per 1 cup to replace butter’s water; boost vanilla or add 1/8–1/4 tsp extra salt |
| Neutral oil (canola, vegetable, avocado) | Works | 3/4 cup oil + 2 tbsp milk/water per 1 cup butter | Soft/chewy, quick no-mixer cookies | Neutral; less buttery depth | Whisk oil with sugar; add 1–2 tbsp extra flour if dough is loose; chill 1 hr to limit spread |
What Bakers Say
Real bakers share what worked for them when replacing butter in sugar cookies — from substitution ratios to texture fixes.
Read baker experiences
"Used a sugar cookie recipe that called for oil; dough was sticky like cake batter. Bakers explained that liquid fats behave differently than butter but chilling firms it enough to roll; one tip was to spread, chill on a sheet, then cut squares instead of rolling."
Reddit user in r/AskBaking — “My sugar cookie dough came out sticky…” (https://www.reddit.com/r/AskBaking/comments/1j3qu19)•Oil-based sugar cookie dough handling"Multiple bakers reported that margarine works, but texture shifts: margarine yields softer, chewier sugar cookies; butter makes them crisper. One person uses butter-flavored Crisco with good results, emphasizing to use it softened (not melted)."
Reddit users in r/AskBaking — “Sugar cookies with margarine?” (https://www.reddit.com/r/AskBaking/comments/1gxlcmy)•Swapping butter for margarine/shortening in sugar cookies"An old, award-winning family sugar cookie uses vegetable oil (no butter). Commenters noted many older recipes used oil for practicality, and that oil-based cookies can be popular—even if some modern tests are down on oil in sugar cookies."
Reddit users in r/Old_Recipes — “My great, great grandmother’s sugar cookie recipe” (https://www.reddit.com/r/Old_Recipes/comments/kcct1s)•Oil-only sugar cookie tradition and results"Several bakers said they successfully replace butter with 70–75% as much oil by weight to account for butter’s water. Works better in recipes designed for oil or those calling for melted butter; expect less butter flavor."
Reddit users in r/Baking — “I made these cookies with oil instead of butter” (https://www.reddit.com/r/Baking/comments/1nbc3z9)•Rule-of-thumb ratio when swapping to oil"Swapping butter with coconut oil at ~80% by weight made cookies feel oily. Forum members pointed out that butter’s water/proteins and creaming structure don’t translate to pure oil; emulsions can break and change texture."
eGullet community — “Oily chocolate chip cookies” (https://forums.egullet.org/topic/161604-oily-chocolate-chip-cookies/)•Gotcha when replacing butter with pure oils
Choosing the Right Substitute
Sugar cookies rely on butter for three jobs: creaming with sugar to trap air (lift and tenderness), fat for tenderness and spread, and water for steam and structure. A good substitute should mimic butter’s ~80% fat and ability to cream, or compensate with chilling and small liquid adjustments. Flavor matters too—neutral fats need a boost from vanilla, salt, or a touch of almond extract to taste like classic sugar cookies.
Our Top Choice: Plant-Based Butter Sticks (80% Fat)
These vegan butter sticks mirror dairy butter’s fat content and structure, so they cream properly and keep cut-out shapes neat. Use 1:1, chill the dough for cleaner edges, and slightly reduce added salt if using a salted stick.
For Similar Texture: Refined Coconut Oil (Solid)
When used solid and creamed with sugar, refined coconut oil makes tender, chewy cookies without strong coconut flavor. Keep the dough cold to control spread, and add a tablespoon or two of flour if the dough feels loose.
For Sharp Shapes: Vegetable Shortening
Shortening excels at holding crisp edges and minimizing spread—great for intricate cut-outs and iced cookies. Because it’s 100% fat, add 2–3 tablespoons of milk or water per cup and bump up vanilla or salt to replace lost butter flavor.
For Buttery Flavor Without Water: Ghee/Clarified Butter
Ghee brings deep buttery, nutty notes and extra crispness, but it’s pure fat. Use about 13 tablespoons ghee plus 3 tablespoons milk or water per cup of butter, chill thoroughly, and keep an eye on browning.
In a Pinch: Neutral Oil
Oil makes soft, chewy cookies fast, but it won’t cream or hold sharp shapes. Use 3/4 cup oil plus 2 tablespoons milk or water per cup of butter, add 1–2 tablespoons flour if needed, and chill the dough to manage spread.
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