Can Oil Be Used Instead Of Shortening

So, picture this: It’s a rainy Sunday, and I’m three batches deep into what was supposed to be a simple batch of chocolate chip cookies. I reach for the shortening, and my hand finds… an empty can. Just a greasy, sad little ghost staring back at me.

I stood there, flour-dusted and desperate, staring at a bottle of vegetable oil. Could I really swap them? Or was I about to create a science experiment, not dessert?

That’s the moment I started a kitchen adventure that ended with a tray of surprisingly good—if slightly flatter—cookies. And that, my friend, is exactly what we’re diving into today.

The Great Fat Debate: Oil vs. Shortening

Let’s get one thing straight: Shortening is solid fat, usually hydrogenated vegetable oil. Oil is… well, liquid fat. They’re cousins, not twins.

The main job of shortening in baking is to trap air and create that tender, flaky texture. It also helps things hold their shape, which is why your pie crust doesn’t turn into a puddle.

Oil, on the other hand, is all about moisture and tenderness—but it doesn’t trap air the same way. So, yes, you can swap them, but you’ll get a different result. Don’t panic, though; sometimes that result is even better.

When Oil Wins (and When It Bails)

Here’s the deal: For cakes and quick breads (think banana bread or muffins), oil is actually a hero. It makes them incredibly moist and keeps them fresh longer than shortening ever could.

I once made a lemon pound cake with olive oil—sounds fancy, right?—and it was so tender it practically melted on the fork. No joke. Your standard vegetable or canola oil works beautifully here.

What Can You Use To Substitute Shortening - lema

But for pie crusts and flaky biscuits? Oil is a bit of a party pooper. You won’t get those delicate, shattering layers because there’s no solid fat to create pockets of steam. You’ll end up with a denser, more crumbly texture.

The Cookie Equation: A Straight-Up Confession

Remember my cookie dilemma? I swapped equal parts oil for the melted shortening. The result? They spread more—like, way more—and got a slightly crispier edge.

They weren’t the thick, puffy cookies I originally wanted. But you know what? They were still delicious. My family devoured them without a single complaint.

My secret tip? If you use oil, chill the dough for an hour before baking. It firms up the fat and gives you more control over spreading. You’re welcome.

The Right Way to Measure

This is where people mess up. You can’t just eyeball it. Use a liquid measuring cup for oil (those glass ones with a spout), not the dry measuring cups you use for flour.

Why? Because oil slides around, and a dry cup won’t give you an accurate amount. You’ll either end up with too much (greasy disaster) or too little (dry, sad crumb).

Using Shortening Instead Of Oil at Bernadette Williams blog

Rule of thumb: 1 cup of shortening = 1 cup of oil. Simple, right? Just watch how it changes the game for your batter.

But What About Taste?

Here’s the kicker: Oil has flavor. Shortening is famously neutral: it’s a blank slate. Vegetable or canola oil is also pretty neutral, so it’s a safe bet.

But use olive oil (especially extra-virgin), and you’re making a statement. It can be amazing in savory baked goods—think rosemary focaccia with olive oil—but it will scream in your sugar cookies.

Coconut oil? That’s a whole other story. It’s solid at room temperature (like shortening) but melts fast in your mouth. It’s a hybrid, and I have a love-hate relationship with it.

The Fat Melting Point Mystery

Here’s a nerdy but useful fact: Shortening melts at a higher temperature than butter but a lower temperature than oil is liquid at room temp. That’s why cookies with shortening hold their shape better.

Can You Mix Shortening And Vegetable Oil at Rachel Morgan blog

Oil is already liquid, so your batter is looser from the get-go. That’s why your brownies turn out fudgier and your cakes are moister—the liquid fat coats flour proteins differently.

Think of it like this: Shortening gives structure; Oil gives tenderness. Choose your fighter based on what you’re making.

The Final Verdict (From Someone Who Burned a Batch Last Week)

Should you use oil instead of shortening? Yes, but pick your battles. For cakes, muffins, and quick breads, go for it with confidence. You might even prefer the result.

For pie crusts, laminated doughs, and cookies where you need height? Stick with the solid stuff. Or, if you’re feeling rebellious, try half-and-half mixture: half oil, half softened butter or shortening.

Look, I’m not saying you’ll win a blue ribbon at the county fair with an oil-based pie crust. But you will avoid a midnight dash to the store. And that, my friend, is a victory worth celebrating.

So go ahead—grab that bottle of oil. Your cake is waiting. And if it spreads a little too much? Just call it “rustic.” No one will know but us.