Is it better to use butter or margarine for sugar cookies?

Table of Contents:

1. Is it better to use butter or margarine for sugar cookies?
2. Can I use butter instead of shortening for biscuits?
3. Why do you put sugar in biscuits?
4. What happens if you don't put sugar in biscuits?

Is it better to use butter or margarine for sugar cookies?

But when you're baking, butter triumphs over margarine every time. For cakes, cookies, and pastries, butter (unsalted, that is) provides richer flavor. ... Margarine, which can contain more water and less fat, may make thin cookies that spread out while baking (and may burn).

Can I use butter instead of shortening for biscuits?

Butter is an easy alternative to shortening for biscuits. Biscuits made with butter are quite flavorful, but may not be as flaky as a biscuit made with shortening. You can use your favorite biscuit recipe, substituting equal amounts of butter for vegetable shortening.

Why do you put sugar in biscuits?

As sugar caramelises during baking it also adds to the overall flavour of the baked biscuit. Short dough biscuits have little water in the recipe. When the sugar dissolves in the water during the first stage of mixing it binds some of the available water preventing starch gelatinisation.

What happens if you don't put sugar in biscuits?

Sugar Cookies The lower the sugar, the less cookies spread, the drier/more crumbly they are. Cookies with less sugar taste less sweet, of course. But beyond that, their flavor also becomes flat; sugar is a flavor enhancer much like salt is.