Baking is often considered an exact science, with finely tuned recipes broken down into specific measurements of ingredients, each included to play a specific role that affects the texture and taste of the cookie. Making adjustments to recipes can be daunting, particularly to a novice baker, as any small change may result in a significantly different result. Two of the most common ingredients included in a typical cookie recipe are baking soda or baking powder. Though they are often utilized in small amounts (like a teaspoon), their impact is incredibly important to the final result of the cookie. Substituting baking soda in a cookie recipe is a challenge, but not an impossible task. While baking soda is a powerful chemical agent that plays an important role in baking, there are substitutions that can be made to produce a delicious batch of cookies. To understand how to successfully prepare cookies without baking soda (and without a disappointing result), it is necessary to understand what baking soda is and how it functions within baking, the possible substitutions for baking soda in cookies and how they function, and tips to keep in mind when making cookies without baking soda.
What Is Baking Soda?
While baking soda is a common household ingredient, many people do not realize exactly what baking soda is. Baking soda is also known as sodium bicarbonate, bicarbonate of soda and sodium hydrogen carbonate. The chemical formula for baking soda is NaHCO3. This chemical formula shows that baking soda is comprised of sodium ions and bicarbonate ions. At its most base level, baking soda is a mineral, called nahcolite, that produces carbon dioxide when combined with something acidic. This definition conjures up images of bubbles emanating from a volcano at a science fair, so what does it have to do with baking? Baking soda is a frequently used ingredient because of its ability to act as a leavener. In baking a leavener helps cookie dough or batter to rise, as the cookies bake on the baking sheet. When baking soda is included in a cookie recipe, it often has an acidic ingredient as its counterpart, such as pumpkin, molasses, maple syrup, buttermilk, brown sugar or lemon juice. When baking soda is mixed with an acid, the baking soda produces bubbles and a carbon dioxide gas, which cause the raw dough or batter to rise as a result. When baking soda is used in cookies, it gives the cookies a chewy, coarse texture. You will know you forgot to add a leavener if your cookies turn out somewhat hard and flat. While it is often known for its uses in baking, baking soda is also utilized for a variety of functions outside of baking. Baking soda is an extremely versatile substance with a variety of uses. It is utilized in a variety of natural remedies and uses, because of its effectiveness and cost savings. Baking soda has been shown to help with neutralizing acid and improving pH balance within the body. Drinking a combination of water and baking soda may help return the body to a neutral state and can ease the symptoms of heartburn and acid reflux. In addition to its digestive benefits, baking soda has also been shown to kill bacteria and is thought to be effective in warding off skin and nail infections, yeasts and dermatophytes in human beings. Baking soda’s alkalizing effects have also made it useful in helping to combat urinary tract infections, which has been thought to alkalinize the urine and reduce acidic pH levels. In addition to these uses, baking soda is considered to be a natural remedy for a variety of ailments, including itchy skin and sunburns. Baking soda is also thought to be an effective natural teeth whitener. With this understanding of its basic structure and functions in mind, it is now possible to explore some of the best baking soda replacements for cookies.
Baking Soda Replacements for Cookies
When making cookies without baking soda, it is important to keep in mind the type of cookie you are making and the kinds of ingredients that the recipe calls for. Cookies that rely heavily on acidic ingredients will not be the best to substitute baking soda, as it may produce varied results. When substituting baking soda, it is better to stick to soft, sugar-based doughs like sugar cookies or chocolate-chip cookies or to traditionally dense, firm cookies such as shortbreads or English biscuits, which often have recipes without baking soda. Below is a list of baking soda replacements to try the next time you are making cookies.
Potassium Bicarbonate
One of the most commonly used substitutes for baking soda in cookies is potassium bicarbonate. Potassium bicarbonate is often used by individuals who are looking to limit their sodium intake, as it contains none of the sodium that baking soda has--despite having the same leavening capabilities. Because it does not contain sodium, this option is often recommended for individuals who have circulatory or heart issues. Unfortunately, potassium bicarbonate is not as widely available as baking soda and is often not available in a typical grocery store. However, if you are looking to swap out baking soda in your cookie recipe, this is perhaps the best option available. To find it, look in the supplement section of a drugstore or health store, since it is sometimes utilized to help individuals who have acid reflux or high blood pressure. When substituting potassium bicarbonate for baking soda in a cookie recipe, you will not need to adjust the ingredient amounts. That is to say if you are using a cookie recipe that calls for one teaspoon of baking soda, substitute it with one teaspoon of potassium bicarbonate instead. When using potassium bicarbonate as a baking soda substitute, be sure to pay close attention to the acid in the recipe. It is recommended that if the recipe calls for an acidic ingredient like yogurt or sour cream, that it be substituted with milk or water to achieve the same effects in the cookie, since potassium bicarbonate will have a slightly different effect than traditional baking soda. In addition, the cookie may be lacking a bit of the salt flavor it would have normally gotten from the baking soda. If you are not sodium restricted, add one teaspoon of salt for every two to three teaspoons of potassium bicarbonate used to enhance the flavor of the cookie dough.
Baking Powder as a Baking Soda Substitute
When looking for baking soda replacements, you may find many sources referring to baking powder as one of the best substitutes for baking soda. However, this can be misleading, since many sources do not delve into the composition of baking powder. It is necessary to understand what baking powder is and how it differs from baking soda. While baking soda is pure sodium bicarbonate, baking powder is a combination of baking soda plus another acid that is also in the presence of an inactive ingredient that keeps the mixture from reacting (an inert stabilizer). Essentially, baking powder is baking soda, cream of tartar (a dry acid, one of many dry ingredients) and sometimes cornstarch. If you are truly looking to avoid using baking soda, baking powder is not a viable substitute since at its most base level, it is comprised of baking soda. With that being said, if you are not averse to a substance that contains baking soda and additional chemical agents, baking powder can be used as a substitute for baking soda in cookies. When using baking powder as a baking soda substitute, keep in mind that baking soda is much stronger than baking powder. Baking soda is generally three to four times stronger than baking powder. If you are using baking powder as a baking soda substitute, for every one teaspoon of baking soda a recipe calls for, substitute three teaspoons of baking powder. In addition, baking powder produces a slightly different texture in cookies than baking soda does. While baking soda will create a coarse, chewy cookie texture, baking powder will produce a light, fine cookie texture. To achieve the best cookie results, use a double-acting baking powder as a substitute. A double-acting baking powder will achieve a better rise in the cookies that the single-acting variety, which may not have enough power to raise the cookies properly. If using baking powder as a substitute for baking soda, it is also recommended to replace the acidic liquid in the cookie recipe with a non-acidic liquid. The reasoning behind this recommendation has to do with the leavening process of double-acting baking powder. When the double-acting baking powder is exposed to liquids, it experiences its first leavening reaction. The acid that is present in liquids like buttermilk can halt that leavening reaction and result in cookies that have not risen adequately. When replacing acidic liquids in a cookie recipe with non-acidic liquid, use a one to one ratio. For trickier acids, such as citrus juice, you can still replace it with water or milk, but be sure to include citrus zest in the recipe as well to achieve the flavor profile that the cookie recipe calls for.
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FAQs
If you don't have baking soda on hand, you can use triple the amount of baking powder instead. Alternative substitutions include potassium bicarbonate, baker's ammonia, or self-rising powder.
What if I have no baking soda for cookies? ›
If you don't have baking soda on hand, you can use triple the amount of baking powder instead. Alternative substitutions include potassium bicarbonate, baker's ammonia, or self-rising powder.
Can you bake without baking powder and baking soda? ›
If you're out of both baking soda and baking powder, self-rising flour might be a good alternative. Self-rising flour combines all-purpose flour, baking powder and salt, so it contains everything you need to help baked goods rise.
What happens to cookies without baking powder? ›
Even without baking powder, a well-aerated dough will still puff with steam. If that supply cuts off before the cookies set, a soft dough will collapse in on itself. If it continues until the end, the air pockets are preserved as the cookie's crumb.
Can I replace baking soda with baking powder? ›
Baking powder: Baking powder can be used to replace baking soda, though not at a 1-to-1 ratio. Because the former is not as strong as the latter, it's important to use three times the amount of baking powder as baking soda. Be aware, a slightly bitter, off-putting taste might result from using that much baking powder.
How to substitute 1 tablespoon of baking powder with baking soda? ›
Use Baking Soda
Baking soda is 3 times stronger than baking powder, so if a recipe calls for 1 tbsp of baking powder, you'll want to use 1 tsp of baking soda.
What happens if you leave out baking soda? ›
Leaving it out will change the flavor and texture of the food in an unpleasant way. While there are substitutes, if your recipe calls for baking soda, it's important to use it whenever possible. If you find yourself in need of baking soda quickly, baking powder is your easiest and most readily available option.
Can I use cornstarch instead of baking soda? ›
Baking soda cannot substitute cornstarch. Baking soda is a leavening agent whereas cornstarch is a thickener. These two ingredients may look similar, but they have very different purposes in cooking and cannot be used interchangeably.
What can you use instead of baking soda and powder? ›
Baking powder is a leavening agent that combines sodium bicarbonate with an acid. If baking powder is unavailable, the following substitutes may be appropriate for your recipe: buttermilk, plain yogurt, molasses, cream of tartar, sour milk, vinegar, lemon juice, club soda, self-rising flour, or whipped egg whites.
What can I use instead of baking powder for cookies? ›
To substitute 1 teaspoon of baking powder: Combine 1/4 teaspoon baking soda with 1/2 teaspoon white vinegar or 1/2 teaspoon lemon juice.
You can use a cornstarch substitute, or omit it entirely and use just the combination of baking soda and cream of tartar as a substitute for baking powder.
Can I use baking powder instead of baking soda for cookies? ›
If you are using baking powder as a baking soda substitute, for every one teaspoon of baking soda a recipe calls for, substitute three teaspoons of baking powder. In addition, baking powder produces a slightly different texture in cookies than baking soda does.
How do you make your own baking powder? ›
To make your own baking powder – some say with fewer metallic undertones than the commercial stuff – mix one part baking soda to one part cornstarch and two parts cream of tartar. For example: 1/4 teaspoon baking soda + 1/2 teaspoon cream of tartar + 1/4 teaspoon cornstarch = 1 teaspoon homemade baking powder.
What's the difference between baking soda and baking powder in cookies? ›
Baking soda is a raising agent that contains one or more acid ingredients, such as cocoa powder or buttermilk. Baking powder is better for recipes that contain little or no acid ingredients.
How much baking powder can I use without baking soda? ›
If you don't have baking soda, you can use baking powder, at three times what the recipe calls for. So if a recipe calls for one teaspoon of baking soda, you can use three teaspoons of baking powder.
What is a substitute for 2 teaspoons of baking powder? ›
(For example, if a recipe calls for 2 teaspoons of baking powder, substitute ½ teaspoon baking soda and 1 teaspoon lemon juice.)
How to substitute 2 teaspoons of baking powder with baking soda? ›
You can substitute baking soda for baking powder. Just use: 1/3 teaspoon baking soda for every 1 teaspoon baking powder. 2/3 teaspoon baking soda for 2 teaspoons baking powder.
What does baking soda do in cookies? ›
These tiny CO2 gas bubbles allow for soft and airy baked goods such as cookies, pancakes, and cakes. Baking soda also increases pH levels while reducing gluten. This creates less chewy and more tender baked goods.
How do you make baking soda naturally? ›
Baking Soda is made from soda ash, also known as sodium carbonate. The soda ash is obtained in one of two ways: it can be manufactured by passing carbon dioxide and ammonia through a concentrated solution of sodium chloride (table salt). In our case, it is mined in the form of an ore called trona.
Is baking soda important in a recipe? ›
Baking soda reacts with acids in a recipe, neutralizing them and, in the process, creating carbon dioxide. Examples of acids include: buttermilk, brown sugar, lemon juice, or yogurt. The bubbles from the carbon dioxide cause the batter to rise. Without baking soda, cookies would be dense pucks and cakes would be flat.
Most baked goods need a leavening agent to make them rise, and if you leave it out, your cake or your cookies will fall flat.
What happens when you forget baking soda in banana bread? ›
What happens if I leave out baking soda? If you're out of baking soda, fear not. Without a leavening agent like baking soda or baking powder, bread and cakes can still be made, they just won't rise as well. This banana bread recipe without baking soda has baking powder instead of soda.
What is a substitute for baking soda in banana bread? ›
Baking Powder: Baking powder in banana bread gives the loaf its rise and fluffy texture. It's the best replacement for baking soda in banana bread.
Can you use cornstarch vs baking soda in cookies? ›
Never use baking soda or baking powder as a substitute for cornstarch. It's simply not going to do a good job of thickening the dish up. It'll also add a bad flavor to the dish that might ruin things. These ingredients are leavening agents and should only be used when they're specifically called for in a recipe.
Can you substitute cornstarch for baking soda or baking powder? ›
Can I Use Baking Powder or Baking Soda Instead of Cornstarch. It's not recommended to use baking powder or baking soda as a substitute for cornstarch. Baking soda adds a particular flavour and both of them have specific chemical properties which is why they act as leavening agents.
Can I use cream of tartar instead of baking soda? ›
Is cream of tartar the same as baking soda? No. Although they are similar in appearance, cream of tartar and baking soda are completely different ingredients. Baking soda, which also goes by the name sodium bicarbonate, is a leavening agent that reacts with acids in a recipe.
What happens if you don't add baking soda to cake? ›
Leaving baking soda out of the cake prevents it from rising, but you can use baking powder as a substitute. Baking soda is a salt that makes food light and fluffy. If you don't have this ingredient at hand, use a baking soda substitute. Without it, your cake won't rise and can turn out flat.
What is a good substitute for baking soda for cleaning? ›
So what can you do to replace baking soda? If you're dealing with dirty toilets, tubs, or sinks and stubborn stains from hard water, you can use white vinegar in a spray bottle instead. Mix white vinegar and water in a 1:1 ratio in a spray bottle and spray it on your sink, countertops, or metal surface stains.
Can you skip baking powder in cookies? ›
If you leave baking powder out of your cookies, your cookies will be edible, but they'll be denser and won't rise or puff because they won't have the chemical reactions necessary to do that.
What is a substitute for 1 teaspoon of baking powder? ›
To replace 1 teaspoon baking powder, combine 1/4 teaspoon baking soda with 5/8 teaspoon cream of tartar. If you bake regularly and want to save a little money, you can making a month's worth at a time. To do this, simply combine two parts cream of tartar with one part baking soda and one part cornstarch.
For 1 tablespoon baking powder, mix 2 teaspoons cream of tartar with 1 teaspoon baking soda (add 1 teaspoon cornstarch if you're making a big batch—it prevents the mixture from caking, but it's not necessary).
What happens when you bake with cornstarch? ›
Here's how it works: when cornstarch is added to a recipe, the starch molecules work to absorb water and thicken the mixture. When heated, those molecules swell and consume even more of the liquid in the recipe. Upon thoroughly cooking, the starch in the mix will have expanded six to ten times its size.
What happens if I use baking powder instead of baking soda in chocolate chip cookies? ›
Baking soda is typically used for chewy cookies, while baking powder is generally used for light and airy cookies. Since baking powder is comprised of a number of ingredients (baking soda, cream of tartar, cornstarch, etc.), using it instead of pure baking soda will affect the taste of your cookies.
What makes cookies chewy? ›
Well, the long and short answer to chewy cookies is it's all about the moisture content. Cookies that are dense and chewy incorporate more moisture into the batter. This can be achieved by making substitutions with wet and dry ingredients, or even just changing the way you incorporate certain ingredients.
What are the 3 ingredients in baking powder? ›
Baking powder contains baking soda. It is a mixture of baking soda, cream of tartar (a dry acid), and sometimes cornstarch. These days, most baking powder sold is double acting. This means that the first leavening occurs when baking powder gets wet– like when you combine the dry and wet ingredients in the recipe.
How to make 2 teaspoons of baking powder? ›
According to our friends at MyRecipes, you should "combine ½ teaspoon cream of tartar plus ¼ teaspoon baking soda for every 1 teaspoon of baking powder." So if you need two teaspoons of baking powder, use a teaspoon of cream of tartar with a half-teaspoon of baking soda.
How do you make baking powder out of plain flour? ›
To make baking powder, combine half a teaspoon of cream of tartar and a quarter teaspoon of bicarbonate of soda. This provides the equivalent of one teaspoon of baking powder. To make self-raising flour add one teaspoon of baking powder (or equivalent homemade) to 110g plain flour.
What makes cookies rise more? ›
Baking Powder. The type of leavening you use in your cookies doesn't just help them rise while baking, it affects their texture and structure too. Baking soda in cookies yields a denser cookie with craggy tops, while baking powder causes cookies to rise higher during baking for a cakier texture.
Why are my cookies flat? ›
If your cookies repeatedly turn out flat, no matter the recipe, chances are your oven is too hot. Here's what's happening. The butter melts super quickly in a too-hot oven before the other ingredients have firmed up into a cookie structure. Therefore, as the butter spreads so does the whole liquidy cookie.
Can you add baking soda to cookie dough after it's mixed? ›
When added to dough, baking soda releases a carbon dioxide gas which helps leaven the dough, creating a soft, fluffy cookie. Baking soda is generally used in recipes that contain an acidic ingredient such as vinegar, sour cream or citrus.
Baking Soda Contributes To The Flavor Of Our Cookies
In addition to the Maillard reaction, baking soda is also sodium. Sodium is salt, and salt enhances the flavors of our food.
How much baking powder for baking soda? ›
Remember that baking soda is 3-4 times stronger than baking powder, so you'll need a lot more baking powder to get the same leavening action. As a general rule, triple the amount of baking powder for the amount of baking soda called for in a recipe. For example, 1 teaspoon baking soda = 3 teaspoons baking powder.
What is the main purpose of adding baking soda to a cookie recipe? ›
Through the chemical reaction created by combining baking soda with liquid, acid, and heat, carbon dioxide is created. These tiny CO2 gas bubbles allow for soft and airy baked goods such as cookies, pancakes, and cakes. Baking soda also increases pH levels while reducing gluten.
Can I leave baking powder out of a recipe? ›
Baking powder, in particular, is one of those ingredients you can easily run out of without noticing, but when it comes to baking, it does a very particular job, and can be difficult to replace. Most baked goods need a leavening agent to make them rise, and if you leave it out, your cake or your cookies will fall flat.
What makes homemade cookies soft? ›
Baking cookies quickly in a hot oven – at 375 degrees F as opposed to a lower temperature – will make for soft results. They'll bake fast instead of sitting and drying out in the oven's hot air. Ever so slightly underbaking your cookies will give you softer results than cooking them the full amount the recipe says.
What makes cookies fluffy and not flat? ›
What makes cookies fluffy and not flat? Incorporating air into the dough by creaming the butter and sugar as well as using adequate leavening agents helps make cookies fluffy when baked.
What makes a cookie chewy? ›
Well, the long and short answer to chewy cookies is it's all about the moisture content. Cookies that are dense and chewy incorporate more moisture into the batter. This can be achieved by making substitutions with wet and dry ingredients, or even just changing the way you incorporate certain ingredients.
What is a substitute for baking soda and powder? ›
Baking powder is a leavening agent that combines sodium bicarbonate with an acid. If baking powder is unavailable, the following substitutes may be appropriate for your recipe: buttermilk, plain yogurt, molasses, cream of tartar, sour milk, vinegar, lemon juice, club soda, self-rising flour, or whipped egg whites.
How do I substitute 1 2 tsp baking soda for baking powder? ›
If a recipe calls for baking powder, you can switch it with baking soda by offsetting the acidic components. Swap 1 teaspoon of baking powder for 1/2 teaspoon of baking soda, then add an additional 1 teaspoon of either vinegar or lemon juice.
