What Does Baking Soda Do In Cookies? (2024)

And how is it different from baking powder?

By

Corey Williams

What Does Baking Soda Do In Cookies? (1)

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

Published on January 24, 2023

What Does Baking Soda Do In Cookies? (2)

Even the most amateur bakers know one thing to be true: Baking is a science. Leaving out even one ingredient (or using the right ingredients in the wrong amounts) can result in a decidedly un-delicious disaster.

But how, you ask, can baking soda be so important when it looks so unassuming? Here's what you need to know about the tiny-but-mighty leavening agent — and what the heck it's doing in your cookie recipe:

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).

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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What Does Baking Soda Do In Cookies? (2024)

FAQs

What Does Baking Soda Do In Cookies? ›

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.

What happens if you don't put baking soda in cookies? ›

You technically can leave out baking soda in certain recipes (like chocolate chip cookies or pancakes) in a pinch, but you need to understand that your finished product will not be as light and fluffy as the recipe intended. Unless you have no other option, you really should use a leavening substitute.

Does baking soda make a difference in cookies? ›

Baking soda causes cookies to spread more. and also helps them to brown, especially around the edges. It needs an acid to be fully activated to cause rise, and brown sugar contains acid, so it will react in any cookies with brown sugar.

Does baking soda help flatten cookies? ›

Adjust leavening agents: Baking powder and baking soda are responsible for the rise and structure of cookies. If your cookies are too flat, try slightly increasing these leavening agents. Conversely, if your cookies are overly puffy and then collapse into flatness, it could be due to using too much leavening agent.

What can I use instead of baking soda in cookies? ›

4 Clever Substitutes for Baking Soda
  • Baking powder. Like baking soda, baking powder is an ingredient frequently used in baking to promote rise, or leavening, of the final product. ...
  • Potassium bicarbonate and salt. ...
  • Baker's ammonia. ...
  • Self-rising flour. ...
  • Other tips to enhance leavening.

Are my cookies ruined if I forgot baking soda? ›

Without baking soda or baking powder, these cookies will remain a little flatter then other recipes but because of the eggs and creaming of the butter and sugars in this recipe they will still puff up a little in the oven. They will have crispy edges and a soft, chewy center.

Can I leave baking soda out of a cookie recipe? ›

For baked goods that don't require too much leavening, such as cookies or pancakes, it's actually OK to leave out the baking soda completely — they just won't be as light and fluffy. If you do go this route when making pancakes, Gan recommends pouring less batter into the pan to cover the same surface area.

Can you put too much baking soda in cookies? ›

Too much baking soda or baking powder can mess up a recipe, causing it to rise uncontrollably and taste terrible. But don't freak out if you accidentally pour too much baking soda into cookie dough or add too much baking powder to the cake batter. Depending on the situation, you might be able to fix it.

What does brown sugar do in cookies? ›

Brown sugar, meanwhile, is dense and compacts easily, creating fewer air pockets during creaming—that means that there's less opportunity to entrap gas, creating cookies that rise less and spread more. With less moisture escaping via steam, they also stay moist and chewy.

How can I make my cookies fluffier instead of flat? ›

Try using baking powder instead of baking soda. Baking soda encourages spreading while baking powder puffs the cookies up. If your recipe calls for 1 teaspoon of baking soda, you would use 3 to 4 teaspoons of baking powder. Caution: This could result in an unwanted flavor shift.

Why are my cookies flat and spread out? ›

OVEN IS TOO HOT

Oven temperatures are a crucial factor in baking. If your cookies consistently come out flat, you may have selected the wrong baking temperature. If you bake cookies using too much heat, the fats in the dough begin to melt before the other ingredients can cook together and form your cookie's rise.

Why are my cookies fluffy? ›

The water creates steam, causing the cookies to puff. Low protein flours, such as cake flour, absorb less water, leaving excess water to create steam, which causes the cookies to puff. Unless the recipe directs otherwise, use a national brand of all-purpose flour. Learn more about flour.

What happens if I accidentally use baking powder instead of baking soda? ›

Baking powder: Baking powder can be used to replace baking soda, though not at a 1-to-1 ratio. Because the former is not as strong as the latter, it's important to use three times the amount of baking powder as baking soda. Be aware, a slightly bitter, off-putting taste might result from using that much baking powder.

What does egg do in cookies? ›

Eggs promote puffiness and spreading in cookies, while also holding the cookie together during baking. The height and texture of the final product is determined by how much egg is incorporated into the batter. Substituting ingredients can make or break a recipe.

What happens if I forgot to add baking soda? ›

Leaving baking soda out of the cake prevents it from rising, but you can use baking powder as a substitute. Baking soda is a salt that makes food light and fluffy. If you don't have this ingredient at hand, use a baking soda substitute. Without it, your cake won't rise and can turn out flat.

Can I add baking soda after making dough? ›

Good news: You can easily add the chemical leavener — baking powder or baking soda — in at the end of mixing. “To make sure the leavener is fully incorporated, sift and sprinkle the powder(s) over the batter and gently stir them in,” says Martina.

Can baking powder replace baking soda? ›

You can definitely substitute baking powder for baking soda in recipes for baked goods. To do so use 3 times as much baking powder as the amount of baking soda your recipe calls for. So for each 1 teaspoon of baking soda you want to replace, use 3 teaspoons (1 tablespoon) of baking powder.

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