What is the best shortening substitute?

The best shortening substitute is butter + extra flour — use 1 cup butter plus 2 tablespoons extra flour for every 1 cup of shortening. This compensates for butter's water content while adding superior flavor.

Can I use butter instead of shortening in cookies?

Yes! Butter makes cookies spread more (due to water content) and gives them a richer flavor. For chewier cookies, butter is actually better than shortening. For cakey cookies that hold their shape, stick with shortening or use half butter, half shortening.

Is there a vegan shortening substitute?

Yes — coconut oil (solid form) is the best vegan substitute. It's solid at room temperature and works 1:1 in most recipes. Refined coconut oil has no coconut flavor.

How much shortening substitute should I use?

Butter requires 1 cup + 2 tbsp flour per 1 cup shortening. Coconut oil, lard, and stick margarine work at 1:1 ratio. For frying, the butter-oil mix uses equal parts.

Will the taste change if I substitute shortening?

Yes — and usually for the better! Shortening is flavorless; butter, lard, and ghee all add rich flavor. The trade-off is texture: shortening creates the most tender baked goods. Butter gives you flavor + flakiness.

🫒

Shortening Substitute

oils-fats

Shortening is 100% hydrogenated vegetable fat, solid at room temperature. It creates exceptionally tender, flaky baked goods by inhibiting gluten formation — hence the name "shortening."

Every cook has been there: you reach for the shortening Substitute, and the bottle is empty. Or a guest mentions they're dairy-free, gluten-free, or vegan, and suddenly your go-to recipe needs a rethink. That's exactly why we built this page — to give you the most reliable shortening Substitute substitutes, ranked and tested, so you can keep cooking without a last-minute store run.

Why shortening Substitute matters in a recipe: Shortening provides tenderness and flakiness in pastry, cookies, and biscuits by coating flour proteins and preventing gluten development.

The golden rule of substitution: Identify what shortening Substitute DOES in your recipe. Shortening provides tenderness and flakiness in pastry, cookies, and biscuits by coating flour proteins and preventing gluten development. Match the substitute to the function — not just the appearance.

Below, our top picks — starting with the best all-purpose substitute and working down to specialty options for specific recipes. Each entry includes the exact ratio so there's no guesswork. Bookmark this page — it's the one you'll reach for at 6 PM on a Tuesday when dinner is halfway done and you've just discovered you're missing a key ingredient.

7 Best Substitutes for shortening Substitute

Butter

1 cup butter + 2 tbsp extra flour = 1 cup shortening

Best for flavor. Butter adds richness shortening lacks. The extra flour compensates for butter's water content.

Margarine (Stick)

1:1 substitution (stick margarine only)

Closest texture match. Must be stick margarine (80% fat). Tub margarine has too much water.

Coconut Oil (Solid)

1:1 substitution

Vegan option. Solid at room temp. Works well in pie crusts and cookies. Use refined for neutral flavor.

Lard

1:1 substitution

Traditional alternative. Creates the flakiest pie crusts. Savory flavor — best for meat pies and biscuits.

Butter + Vegetable Oil Mix

½ cup butter + ½ cup vegetable oil = 1 cup shortening

For frying: butter adds flavor, oil raises smoke point. Not ideal for pastry.

Ghee

1:1 substitution (by weight)

100% fat like shortening. Nutty flavor. Works in some baking applications. Not for delicate pastry.

Palm Oil (Sustainable)

1:1 substitution

Similar solid-at-room-temp properties. Neutral flavor. Look for RSPO-certified sustainable palm oil.

💡 Pro Tip

Shortening is 100% fat with zero water — that's its superpower. Butter has ~16% water which creates steam and lift. When substituting butter for shortening in pie crust, use 1 cup butter + 2 tbsp extra flour to compensate for the water content. Your crust will be flakier but slightly less tender.

Shortening Substitute

7 Best Substitutes for shortening Substitute

Butter

Margarine (Stick)

Coconut Oil (Solid)

Lard

Butter + Vegetable Oil Mix

Ghee

Palm Oil (Sustainable)

💡 Pro Tip

More Oils & Fats Substitutes

Butter Substitute

Lard Substitute

Coconut Oil Substitute

Frequently Asked Questions

Related Guides

Butter Substitutes for Baking & Cooking: What Works and What Doesn't

The Ultimate Guide to Dairy-Free Milk Alternatives (2026)

Egg Substitutes for Baking: 10 Tested Alternatives That Actually Work

Gluten-Free Flour Substitutes: The Complete Baking Guide

Keto Friendly Sweeteners: The Complete Guide (No Sugar Crash)