cookies with margarine recipe

Written ByJenny Smyth Posted on
cookies with margarine recipe
Jump to Recipe Jump to Video Print Recipe

The Best cookies with margarine recipe

I have been making cookies with margarine for years, and I honestly think they turn out just as good as ones made with butter. The texture is a little different, but in a good way. Margarine makes the cookies softer and chewier, and they stay that way for days. My kids absolutely love these cookies, and I often make a batch for after school snacks or to bring to potlucks.

They are simple to put together and use ingredients I always have on hand. This recipe is perfect for busy days when you want something homemade but do not have a lot of time. The cookies bake up golden brown with slightly crisp edges and soft centers. They have a classic flavor that works with any add ins like chocolate chips, nuts, or dried fruit.

I like that margarine is lower in saturated fat than butter, so I feel a little better about letting my family enjoy a few cookies. Plus, margarine is often dairy free, which is helpful if someone has a dairy sensitivity. The key to great cookies with margarine is to use stick margarine, not the spreadable kind in a tub. Stick margarine has a higher fat content, which gives the cookies the right structure.

You also want to cream the margarine and sugar together until light and fluffy, just like you would with butter. This step adds air to the dough and helps the cookies rise properly. I always let my kids help with this part because it is easy and fun for them. These cookies are a staple in my kitchen because they are reliable and always turn out well.

Whether I need a quick dessert for a weeknight or a treat for a bake sale, this recipe never lets me down. The cookies freeze beautifully too, so I can make a double batch and save some for later. If you have never tried baking with margarine, I think you will be pleasantly surprised by the results.

Classic Soft Cookies with Margarine

Classic Soft Cookies with Margarine

4.9 from 682 votes

These cookies are soft, chewy, and made with margarine for a lighter texture. They are perfect for everyday snacking or sharing with family and friends.

Prep Time15 mins
Cook Time10 mins
Resting Time0 mins
Total Time25 mins
Servings: 24Cuisine: InternationalCalories: 150 kcal

🥘Ingredients

For the Cookies

1 cup stick margarine, softened
1 cup granulated sugar
1/2 cup packed brown sugar
2 large eggs
1 teaspoon vanilla extract
2 1/4 cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2 cups semisweet chocolate chips

👨‍🍳Directions

1Preheat your oven to 375°F and line two baking sheets with parchment paper.
2This ensures the cookies do not stick and bake evenly.
3In a large mixing bowl, beat the softened margarine, granulated sugar, and brown sugar together with an electric mixer on medium speed until light and fluffy, about 2 to 3 minutes.
4The mixture should look pale and creamy.
5Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract.
6Scrape down the sides of the bowl to make sure everything is combined.
7In a separate bowl, whisk together the flour, baking soda, and salt.
8Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined.
9Do not overmix or the cookies will be tough.
10Stir in the chocolate chips with a spatula until evenly distributed.
11Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
12Bake for 9 to 11 minutes, or until the edges are golden brown and the centers look set but still soft.
13Let the cookies cool on the baking sheets for 5 minutes, then transfer to a cooling rack to cool completely.

🔧Equipment

Large mixing bowl
Electric mixer
Baking sheets
Parchment paper
Cooling rack

📊Nutrition Facts (per serving)

🔥Calories: 150 kcal🧈Total Fat: 8g💛Saturated Fat: 2g❤️Cholesterol: 15mg🧂Sodium: 120mg🌾Total Carbs: 20g🥦Dietary Fiber: 1g🍬Sugars: 12g🥩Protein: 2g

📝Notes

Use stick margarine for best results. You can swap chocolate chips for nuts or dried fruit. Store cookies in an airtight container at room temperature for up to a week.

These cookies with margarine are a go to recipe in my house because they are easy, reliable, and always a hit. I love that I can whip up a batch quickly for a school event or a family movie night.

The soft texture and sweet flavor make them perfect for any occasion, from holidays to casual get togethers. To store leftover cookies, keep them in an airtight container at room temperature for up to a week.

You can also freeze them for up to three months. To reheat, just pop a cookie in the microwave for 10 seconds or warm them in a 300°F oven for a few minutes.

Serve them with a glass of cold milk or pack them in lunchboxes for a treat. This recipe works well for family gatherings because it makes a big batch and everyone loves them.

❓ Frequently Asked Questions About Soft Cookies with Margarine

1. Can I use tub margarine instead of stick margarine?

It is best to use stick margarine for this recipe. Tub margarine has a higher water content, which can make the cookies spread too much and turn out flat. Stick margarine gives the right texture and structure.

2. Why are my cookies spreading too much?

If your cookies spread too much, the dough might be too warm. Chill the dough for 30 minutes before baking. Also check that your margarine is not too soft or melted when you mix it.

3. Can I make these cookies dairy free?

Yes, these cookies are naturally dairy free if you use a margarine that is dairy free. Many stick margarines are dairy free, but check the label to be sure. The recipe uses no butter or milk.

4. How do I store these cookies?

Store the cookies in an airtight container at room temperature. They will stay soft for up to a week. You can also freeze the baked cookies or the dough for up to 3 months.

5. Can I add other mix ins besides chocolate chips?

Absolutely. You can use white chocolate chips, butterscotch chips, chopped nuts, or dried cranberries. Just keep the total amount of mix ins to about 2 cups so the dough holds together well.

Similar Posts