Substitute for Shortening: Ratios and Best Uses
By The Recipes by Mom kitchen · Last checked October 21, 2026 · Not kitchen-tested; see how our recipes are made
A common substitute for shortening is butter, which can be swapped in equal amounts. For every 1 cup of shortening, you can use 1 cup of butter. This one-for-one ratio also applies to lard, solid coconut oil, and stick margarine.
Choosing the right substitute depends on your recipe. While the measurement is the same, each fat brings a different flavor and texture to baked goods. For example, butter adds rich flavor, while lard creates very flaky pastries.
Substitutes for shortening (per 1 cup)
| Substitute | How much | Best for | Watch out for |
|---|---|---|---|
| Butter | 1 for 1 | Cookies, cakes, pie crust, biscuits | More flavor; cookies spread more |
| Lard | 1 for 1 | Pie crust, biscuits | Very flaky; savory note |
| Coconut oil (solid) | 1 for 1 | Pie crust, cookies | Keep cold |
| Butter-flavored or plain margarine sticks | 1 for 1 | Cookies, cakes | Use stick, not tub |
Ratios are common kitchen equivalents; results vary by recipe, so try a swap in a forgiving recipe first.
Good to know
- Shortening is pure fat; butter is about 80% fat with some water, which is why results change slightly
How to choose the right shortening substitute
When selecting a substitute for shortening, consider the final texture and flavor you want. Shortening is a neutral-flavored, 100% fat solid that produces soft, tender baked goods. Substitutes work by replacing that fat, but they have their own characteristics.
Butter is a popular all-around substitute that adds a rich flavor. Lard is a traditional choice for pie crusts and biscuits, creating very flaky layers with a subtle savory note. Solid coconut oil can be used for flaky pastries and cookies, but it must be kept cold to perform correctly. For a neutral option similar to shortening, stick margarine is a reliable choice for cakes and cookies. Always use stick margarine, not the soft tub style, which has a different composition and will not produce the same results.
Swaps by recipe type
The best fat for the job often depends on what you are making. Different substitutes create specific results in different kinds of baked goods.
- Cookies and Cakes: Butter is a good choice for its flavor. Be aware that the water content in butter can cause cookies to spread more than they would with shortening. Stick margarine also works well in these recipes, offering a more neutral flavor profile.
- Pie Crusts and Biscuits: For flaky layers, lard is a classic option. Butter also works well, creating a tender, flavorful crust. Solid coconut oil can produce a flaky crust, too; just be sure to handle it as you would cold butter or shortening, keeping it chilled and working it into the flour quickly.
What changes when you swap
Using a substitute for shortening will change your final product, even when the ratio is one-for-one. The primary reason is the composition of the fat. Shortening is 100% fat, while butter is about 80% fat and contains water. This extra water turns to steam during baking, which affects leavening and structure.
This difference is why cookies made with butter tend to spread more than those made with shortening. The water content can also create a crisper texture in some baked goods. Flavor is another significant change. Shortening is bland, so it lets other ingredients stand out. Butter, lard, and coconut oil each contribute their own distinct flavors, which can enhance a recipe or change its character. For example, the savory note from lard is desirable in a pie crust for a savory filling but might be unexpected in a sweet cookie.
Sources and method
- Substitution ratios: common equivalents from US university extension substitution tables and standard cookbooks, cross-checked by the editors
Last checked October 21, 2026.