2006-12-24 13:40:10 · 24 answers · asked by Sheila A 1 in Food & Drink ➔ Cooking & Recipes
No-the cookies would taste really, really awful!
2006-12-24 13:42:52 · answer #1 · answered by SusieeQ 3 · 0⤊ 0⤋
Both are used as a leavening ingredient. Both create gas which lightens the mixture. However, they have distinctive flavors associated with them. Baking Soda neutralizes the acids in the food while powder does not. Usually, recipies use a combination of these agents to create the flavor they are looking for. So, no you shouldn't interchange or substitute without risking the overall product.
Also, be sure that you are not using OLD soda/powder. Or that the soda has been open for a while. Soda absorbs other flavors and can transfer these to your baking. Powder will no longer form the gas needed if it is too old.
2006-12-24 13:49:42 · answer #2 · answered by dani 2 · 0⤊ 0⤋
There really isn't a good substitute for baking soda, and you need baking soda and cream of tartar to make a good substitute for baking powder. Either wait until you can go to the store, or leave it out. You'll have dense, almost fudgy cookies rather than soft fluffy ones, but it ought to work. Just watch them while they bake, the bake time might not be the same.
2016-05-23 04:53:52 · answer #3 · answered by ? 4 · 0⤊ 0⤋
No but here are some of the cookies I made yesterday and today that don't use powder.
RUSSIAN TEA CAKES
1 cup butter
1/2 cup confectioners sugar
1 teaspoon vanilla
2 1/4 cup flour
1/4 teaspoon salt
3/4 finely chopped pecans
CREAM BUTTER AND CONF. SUGAR ADD VANILLA. ADD FLOUR AND SALT, STIR IN PECANS. BAKE AT 400 10-12 MINUTES. WHEN COOL ENOUGH TO HANDLE, SPRINKLE WITH CONF. SUGAR. WHEN COMPLETELY COOL, SPRINKLE AGAIN. (ADD RED&GREEN SUGAR TO THE CONF. SUGAR FOR CHRISTMAS)
Sugar Jumbles
CREAM TOGETHER
1/2 cup butter
1/2 cup sugar
ADD
1 egg
1 teaspoon vanilla
STIR TOGETHER AND MIX INTO ABOVE
1 1/8 C flour (1/8=2 Tablespoons)
1/4 teaspoon baking soda
1/2 teaspoon salt
BAKE AT 375 FOR 8-10 MINUTES MAKES 3 DOZ 2" COOKIES. SPRINKLE WITH RED & GREEN SUGAR BEFORE BAKING IF YOU WISH. DROP ONTO LIGHTLY GREASED COOKIE SHEET.
2006-12-24 13:46:10 · answer #4 · answered by marie 7 · 0⤊ 0⤋
Not at all!!!!!!
Baking Soda contains sodium and Baking powder doesn't. Stick with the recipe
2006-12-24 13:48:11 · answer #5 · answered by Anonymous · 0⤊ 0⤋
If the recipe states to use baking soda then that is what you must use. Especially if it is a hokey Po key type of cookie.
2006-12-24 13:50:31 · answer #6 · answered by Fiona A 2 · 0⤊ 0⤋
No.
"Baking Soda
There is no recommended substitute for baking soda."
But you can substitute...
"Baking Powder
1/4 teaspoon baking soda plus 1/2 teaspoon cream of tartar can be substituted for 1 teaspoon baking powder."
2006-12-24 13:46:27 · answer #7 · answered by Gigi 4 · 1⤊ 0⤋
no
i have defanitly done this before because i was too lazy
bad idea!
they usually sell baking soda/powder at CVS or locally convenient store
2006-12-24 13:45:55 · answer #8 · answered by Lindsay 3 · 1⤊ 0⤋
yes you can but dont substitiute powder for soda! because baking powder is used for rising!
2006-12-24 13:50:01 · answer #9 · answered by Anonymous · 0⤊ 0⤋
No. They do different things in baking.
2006-12-24 13:41:47 · answer #10 · answered by c.s. 4 · 1⤊ 0⤋
NOT ONLY NO, BUT HELL NO. USING BAKING SODA WOULD LIKEN TO PUTTING THAT MUCH SALT IN YOUR RECIPE. THE POWDER MAKES THEM RISE.
2006-12-24 13:43:54 · answer #11 · answered by BOOMBOOMBILLY 4 · 2⤊ 0⤋