What Does Baking Soda Do In Cookies? (2024)

And how is it different from baking powder?

Corey Williams is a food writer for MyRecipes and Allrecipes. She has a decade of journalism experience.

Baking Soda vs. Baking Powder

Baking soda and baking powder are both leavening agents, or ingredients that make baked goods rise. They look almost identical and they have similar purposes, but they are not the same thing and they can't always be used interchangeably.

When baking soda, also called sodium bicarbonate, is combined with an acid (like buttermilk or lemon juice) and a liquid, it produces the carbon dioxide that helps the dough or batter rise.

Baking powder, meanwhile, already contains the sodium bicarbonate and acid it needs to become activated—all it needs is a liquid to produce carbon dioxide. Most recipes that call for baking powder are referring to the double-acting varieties, which react twice in the baking process: Once when it's combined with liquid, and again when the product is heated.

What Does Baking Soda Do In Cookies?

So, if baking soda and baking powder both create carbon dioxide, are they really that different? Yes and no. Baking soda is used in recipes that include one or more acids. When the recipe doesn't include an acid, baking powder is used. A recipe that calls for both ingredients probably contains an acid, but not enough to completely leaven the batter or dough.

Baking soda also serves another important purpose when it comes to cookies: It encourages spreading by raising the mixture's pH, which slows protein coagulation. This gives the dough more time to set before the eggs set, which results in a more evenly baked cookie.

Baking Soda Substitute

Don't try to substitute baking soda in cookie recipes that are quite acidic (like snickerdoodles or lemon crinkles). Substitution works better when you're dealing with something sugar-based and dense (like peanut butter or chocolate chip).

See Also

How to make cookies spread more

You technically can use baking powder as a baking soda alternative, but you'll need to consider a few factors first:

Baking soda is generally about three times stronger than baking powder, so adjust your recipe accordingly.
Baking soda and baking powder can produce cookies with different textures. Baking soda is typically used for chewy cookies, while baking powder is generally used for light and airy cookies.
Since baking powder is comprised of a number of ingredients (baking soda, cream of tartar, cornstarch, etc.), using it instead of pure baking soda will affect the taste of your cookies.

You can also try potassium bicarbonate, a dietary supplement that is often recommended as a baking soda alternative for people with high sodium levels, as a substitute. If you're not watching your sodium intake, you'll probably want to add a pinch of salt to get the closest flavor match.

Learn more: What's a Good Baking Soda Substitute?

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I'm Corey Williams, a food writer with a decade of journalism experience, contributing to MyRecipes and Allrecipes. My extensive knowledge in the culinary world allows me to delve into the intricate details of baking, exploring the science behind it. Let's dive into the concepts discussed in the article you provided.

The article focuses on the fundamental difference between baking soda and baking powder, two crucial leavening agents in baking.

Baking Soda vs. Baking Powder: Baking soda, also known as sodium bicarbonate, and baking powder both serve as leavening agents, contributing to the rise of baked goods. Despite their visual similarities, they are distinct in their applications. Baking soda requires an acid (like buttermilk or lemon juice) and a liquid to produce carbon dioxide, which aids in the rising of the dough or batter. On the other hand, baking powder already contains both sodium bicarbonate and acid, needing only a liquid to activate the production of carbon dioxide. The article highlights the double-acting nature of most baking powders, reacting twice during the baking process.

Role of Baking Soda in Cookies: The article explains that baking soda is used in recipes with acidic components, such as snickerdoodles or lemon crinkles. Baking soda not only leavens the batter but also plays a crucial role in cookie texture. It raises the mixture's pH, slowing protein coagulation, allowing the dough more time to set before the eggs do. This results in more evenly baked cookies with a desirable texture.

Baking Soda Substitute: The article cautions against substituting baking soda in cookie recipes that are highly acidic. Instead, it suggests better results when dealing with sugar-based and dense recipes like peanut butter or chocolate chip cookies. If needed, baking powder can be used as a substitute, but adjustments are necessary due to its different strength. Baking soda is approximately three times stronger than baking powder. The choice between them also affects the texture, with baking soda leading to chewy cookies and baking powder to light and airy ones. Additionally, the article mentions potassium bicarbonate as a sodium-free alternative, with a suggestion to add a pinch of salt for flavor if sodium levels are not a concern.

This comprehensive understanding of baking fundamentals ensures successful and delicious results in the kitchen. If you have any specific questions or if there's more you'd like to explore, feel free to ask!