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.
no
baking soda makes cookies bigger
Baking powder is a rising agent, designed to make breads and cakes soft and fluffy. This is usually not desired in cookies.
Cookie dough recipes generally call for either baking soda or baking powder, which create gas that expands and causes the dough to rise while baking.
Sourdough is a type of bread made with yeast starter instead of dry yeast. Starter is for yeast bread and baking powder and soda are for quick breads and cookies. They are not interchangeable.
You can make sugar cookies without using baking soda by using baking powder instead, or by using self-rising flour which already contains leavening agents.
i would suggest that you follow a recipe because different batters call for different ingredients
Oatmeal cookies may not rise and spread out due to several factors, such as using too much sugar or fat, which can lead to excessive spreading. Additionally, if the baking soda or baking powder isn't fresh or properly measured, it can affect leavening. Insufficient chilling time for the dough before baking can also cause cookies to spread more, as the fat melts too quickly. Lastly, not using enough flour can result in a dough that lacks structure, leading to flat cookies.
Of course! There are many recipes that don't contain raising agents, it just depends what type of cookies you are making. Shortbread has no raising agents, and neiter do sugar cookies and the kind that you cut shapes out of and ice with frosting. You probably could but they would be really flat because baking powder and baking soda makes them rise.
don't think you can, they wont rise .There are cookies that have no leavening.
To make sugar cookies without using baking powder, you can substitute it with baking soda and cream of tartar. Simply mix 1/4 teaspoon of baking soda with 1/2 teaspoon of cream of tartar for every 1 teaspoon of baking powder called for in the recipe. This will help the cookies rise and achieve a similar texture without the use of baking powder.
You can use cream of tartar and baking soda as a replacement for baking powder. One half teaspoon of cream of tartar and one quarter teaspoon of baking soda will equal one teaspoon of baking powder.