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If by "thicker" you mean raised higher, then yes, perhaps. Baking powder and baking soda are both "leavenings," which cause cookies and other baked goods to rise. But there are many possible reasons that cookies bake up too flat and chewy:
Too much liquid
Too much fat (butter)
No acidic ingredient to react with baking soda.
Too much baking soda or baking powder.
Not enough egg.
Not baked long enough
Baked at the wrong temperature.
All these possibilities depend on the specific recipe. Some cookies contain nothing more than flour, butter and sugar. Other cookies have long lists of ingredients. And some cookie recipes are MEANT to produce flat, chewy cookies.
Wiki User
∙ 13y ago
Wiki User
∙ 13y agoBaking soda produces a crispy, thin cookie while baking powder creates a fluffy, soft cookie.
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Can you make oatmeal cookies using baking powder instead of baking soda?
Yes, but one should reduce the amount of salt in the recipe. When one does not have baking soda, it is best to use a cookie recipe that calls for baking powder, because the two ingredients are not identical.
Is baking powder better for baking?
One is not better than the other. Baking soda will make the cookies crisper, and make them rise more. Baking powder will make them softer. Take your pick. I baked cookies with baking soda and it made the cookies look more like sticky bread than cookies. You absolutely can NOT use baking soda at all. Baking powder is for cookies, baking soda is for stuff you want to rise (like bread). The answer above is false.
Is it important to add baking soda or baking powder to peanut butter cookies?
Baking soda and baking powder are very different in how they work. Think of baking powder as making something more light and fluffy. Baking soda is going to make something taste less sweet and slightly more light. But yes. If your recipe calls for baking soda, or baking powder using the correct amount of both is important. You cannot substitute one for the other.
Can you make chocolate chip cookies without baking soda?
actually there aren't any recipes for chocolate chip cookies without baking soda. it isn't impossible u use self-raising flower instead of using baking powder
In baking cookies what can you sustitute for baking soda?
you can substatute by using any form of yeast.
What are other similar experiments to does using baking soda or baking powder affect how thick cookies get?
some other similar experiments include= Does using Bed Head or Tea Tree shampoo affect how healthy my LOOKS? or maybe= Does using the internet or book affect the results you get on a question?
Are your chocolate chip cookies flat because you are using all purpose flour?
Also, check your baking POWDER to make sure it is fresh and not out-of-date. A lot of times this is the culprit.
What are some good recipes for making biscuits using baking powder?
There is a lot of good site for good cookies recipes but one of my favorite one for easy and good tasting one is allrecipes.com I hope you`ll enjoy making them and loving these cookies.
Can you substitute baking baking powder for baking soda?
Yes, but you should only use 1/3 of the amount of baking powder specified, when switching to baking soda. i.e do not substitute on a 1:1 basis. Baking powder is a 1:3 ratio of baking soda to cream of tartar. So although baking soda is not exactly the same as baking powder, it is also far stronger. Your cookies will turn out slightly differently, but using baking soda is better than leaving out both leavening agents, since this will result in really hard cookies. Alternatively, use self-raising flour and miss out baking powder and soda.
Can you add baking powder to self raising flour when baking busicuts?
Add one rounded teaspoon of baking powder to each cup of flour. I frequently do this and it always work. Note - not a flat teaspoon of baking powder, not a heaped teaspoon but a rounded teaspoon!
When using all purpose flour do you need to add baking powder and baking soda?
you would!
Why do your cookies always come out fluffy?
You should try to use baking powder instead of baking soda, if that's not the problem try using about 2/3 cup of oil instead of 1 stick of margerine or butter or chill your dough for about 2 hours before you bake the cookies. you could also use more butter.
