Baking Small Batch Cookies Part 3: Leavening Agents

Baking Soda

Baking soda requires an acid to activate it, causing the release of carbon dioxide and enabling the dough to rise. It’s typically used in recipes that contain an acidic ingredient like lemon juice, yogurt, buttermilk, brown sugar, or chocolate. Using Baking soda helps cookies spread more than rise, it’s often used in recipes where a crispier and browner cookie is desired.

Baking Powder

Baking powder contains both an acid (cream of tartar) and a base (baking soda), and it’s double-acting, meaning it releases carbon dioxide twice: once when it’s mixed with wet ingredients and again when it’s heated. It’s used when no natural acid is in the recipe to react with baking soda. Baking powder is more versatile and can be used alone to help cookies rise and become light and airy.

Cream of Tartar

Cream of tartar is often used in recipes with baking soda to help activate it if the recipe doesn’t contain another acid. It’s also used to stabilize egg whites in recipes like meringues or to prevent sugar syrups from crystallizing.

Substitutions

Substitutions can be used in a pinch, but it’s best to use the leavening called for in the recipe to achieve the intended texture and taste of your cookies.

• If you need baking powder but only have baking soda, you can make your own baking powder by combining two parts cream of tartar with one part baking soda.
• Conversely, if a recipe calls for baking powder and you only have baking soda, you’ll need to add an acid to the recipe. For every teaspoon of baking powder required, use 1/4 teaspoon of baking soda mixed with 1a half teaspoon of an acid such as cream of tartar or even vinegar or lemon juice.
• Substituting baking soda for baking powder without adding an acid will result in a flat, dense cookie because the baking soda won’t activate.

Common Types of Cookies that use leavening

1. Chocolate Chip Cookies: These classic cookies usually use baking soda to help them spread out and become slightly chewy and golden brown. A classic chocolate chip cookie using Bisquick
2. Sugar Cookies: Baking powder is commonly used for sugar cookies that are meant to be soft and puffy. It helps the cookies rise and maintain a light texture.
3. Gingerbread Cookies: Baking soda is often used in gingerbread cookies to help them rise slightly and soften the dough for chewiness.
4. Snickerdoodles: These cookies are known for their crackled tops and soft, chewy texture. They typically use cream of tartar and baking soda together to achieve both a tangy flavor and the perfect texture. Try this great simple chocolate snickerdoodle recipe.
5. Oatmeal Cookies: Baking soda is commonly used in oatmeal cookies to help them spread and become chewy.
6. Peanut Butter Cookies: Baking soda is used for a more spread-out, chewy texture, and baking powder for a more cake-like, puffy cookie.
7. Whoopie Pies: Technically a cookie, these cake-like treats use baking powder to help them rise and achieve a soft, sponge-like texture.
8. Pumpkin Cookies: Often softer and more cake-like, these cookies typically use baking powder to help them rise and maintain a light texture.
9. Meringue Cookies: These cookies rely on whipped egg whites for leavening but may sometimes include cream of tartar to stabilize the egg whites and help them hold their shape.
10. Shortbread Cookies: Typically, shortbread cookies do not use leavening agents, providing a denser, crumbly texture. However, some variations might include baking powder to make them slightly lighter.

Check out these other posts to help you make better cookies: common questions about baking cookies, different types of flour for cookies, and stocking your pantry for making cookies anytime.