can i use baking soda instead of baking powder????

Question

the recipe is the sugar cookies and it calls for both baking soda and baking powder


* 2 3/4 cups all-purpose flour
* 1 teaspoon baking soda
* 1/2 teaspoon baking powder
* 1 cup butter, softened
* 1 1/2 cups white sugar
* 1 egg
* 1 teaspoon vanilla extract

can i just use baking soda
and not baking powder
how will they come out
please and thank you

Answer 1

Yes you can!!!!

Substituting for a lack of baking powder is very easy: 1/8 teaspoon of baking soda plus 1/4 teaspoon cream of tartar for each 1/2 teaspoon of baking powder required.

Baking powder is made of baking soda and the right amount of acid to react with the soda (it also includes corn starch to keep the ingredients from prematurely reacting in the privacy of their container). Haven't found information for the reverse procedure — substituting baking powder when you don’t have soda on hand.

Here are a couple of recipes that do not call for baking powder. Hope they can help you out.

Powdered Sugar Cookies
48 cookies

1 cup confectioners' sugar
1 cup white sugar
1 cup butter
1 cup vegetable oil or Crisco
1 pinch salt
2 eggs
1 teaspoon baking soda
1 teaspoon cream of tartar
4 cups all-purpose flour

DIRECTIONS
Beat sugars, margarine, vegetable oil(or Crisco) and salt very well. Add eggs and dry ingredients.

Make into balls, roll in sugar and place 1 inch apart on ungreased cookie sheet.

Bake at 350 degrees F (175 degrees C) for 8 minutes. For holidays or special occasions, roll in colored sugar instead of white sugar.

Rolled Sugar Cookies
60 cookies

1 1/2 cups butter, softened
2 cups white sugar
4 eggs
5 cups all-purpose flour
1/2 teaspoon of baking soda
1 teaspoon cream of tartar
1 teaspoon salt

In a large bowl, cream together butter and sugar until smooth. Beat in eggs and vanilla. Stir in the flour, baking soda, cream of tartar and salt. Cover, and chill dough for at least one hour (or overnight).

Preheat oven to 400 degrees F (200 degrees C). Roll out dough on floured surface 1/4 to 1/2 inch thick. Cut into shapes with any cookie cutter. Place cookies 1 inch apart on ungreased cookie sheets.

Bake 6 to 8 minutes in preheated oven. Cool completely



Here are a list of sites that verify that you can substitue baking powder:

Answer 2

Yes, if you have an acidic ingredient to add to it. Here are a couple of substitutions that should work: Baking powder 1 teaspoon: 1/4 teaspoon baking soda plus 1/2 teaspoon cream of tartar OR 1/4 teaspoon baking soda plus 1/2 cup buttermilk(decrease liquid in recipe by 1/2 cup)

Answer 3

no they are not the same thing,your recipe will not come out good,i promise:
You can substitute baking powder in place of baking soda (you'll need more baking powder and it may affect the taste), but you can't use baking soda when a recipe calls for baking powder. Baking soda by itself lacks the acidity to make a cake rise. However, you can make your own baking powder if you have baking soda and cream of tartar. Simply mix two parts cream of tartar with one part baking soda.

Answer 4

Your recipe calls for two different types of leaveners baking powder is double acting , it rises as the result of getting wet and is temperature activated.Baking powder is moisture activated . With out both you will likely have flat hard cookies .

Answer 5

NO NO NO NO NO NO NO NO NO NO!!!!!!
Baking soda is a leveling agent, and you could do the amazing exploding cookie trick if you switched them, which you do not want! Just use both, don't risk it!
Good Luck!
Hope your cookies turn out well!

Answer 6

They are not interchangeable and it the recipe calls for both you need both. If you omit one they will probably loose shape and run all over the cookie sheet

Answer 7

They are different, You can use it but you won't get the same results.Try using a little less like 1 tsp total..

Answer 8

Baking soda and baking powder ARE NOT INTERCHANGEABLE!!!

Answer 9

no,cause it's different

Answer 10

No, it won't work.