Baking Powder VS. Baking Soda When Baking Cookies (2024)

Baking Powder VS. Baking Soda When Baking Cookies (1)

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Hi Bold Bakers!

NOTE FROM GEMMA:Let’s welcome back Dee, one of our Bold Baking Network starts and founder of One Sarcastic Baker! — Dee has a Baking Science cookbook coming out in April (pre-order here) and is here to teach us the science behind Baking Powder VS. Baking Soda when they’re on their own, and the combination of both, when it comes to baking cookies. Here she is in her own words!

I totally get the confusion and curiosity when it comes to baking powder vs. baking soda. Not only do they have almost the same name, but they kind of look alike and many times are also packaged the same way.

Since baking powder is made of baking soda plus the addition of an acidic substance, I think it would benefit us all, if baking soda would be called Senior and baking powder would be called Junior.

And just like any Senior and Junior while there are some similarities, the two are completely different. The best way to showcase the wonderful qualities and differences between the two is with cookies and to take a close look at the science behind it.

Now, before we dive deeper into the wonderful worlds of the two, I would like to add a note that while the two have a significant effect on our cookies, these are not magic powders. Other elements such as the ingredients, how much of each, the mixing process, and temperature are all key to the end result.

I used this Chewy Chocolate Chips Cookies recipe to demonstrate the difference between the two powders. I baked it in 4 different ways: baking soda only, baking powder only, both baking powder and baking soda, and baking soda only plus melted butter.

Baking Powder

As I mentioned before, baking powder is a mixture of baking soda and an additional acidic powder. It is used in baking as a leavening agent, and unlike baking soda, baking powder is a balanced formula with limited abilities.

Baking Powder Leavens Our Cookies

Most common baking powders sold in our local markets are marked as double-acting. That means that the powder dissolves when mixed with liquid and when exposed to heat, releases carbon dioxide — a gas that makes its way into the air bubbles in our dough and wherever there is a free space and leavens our cookies.

Baking Powder Contributes To The Flavor Of Our Cookies

Another byproduct of the chemical reaction is the release of sodium, a salt. I might get a lot of heat over this but this is the reason why I am not a fan of adding salt to my baking.

When To Use Baking Powder

When baking cookies, I highly recommend that you use baking powder whenever you cream the butter and sugar, or whenever you want a “lift” to your cookies. Read more about it in my upcoming book Baking Science.

Baking Soda

Baking soda is a powder used not only for baking but also for many other uses such as cleaning. In baking, it is most known and used with the presence of acids such as sour cream, buttermilk, and even coffee.

However, when we bake cookies, we do not have the privilege of using a large amount of liquid so we use it for its other amazing properties.

Baking Soda Delays The Setting Process And Allows The Cookies To Spread More

In the presence of baking soda, the cookies take longer to firm up and set, which makes it easier for the melted butter, dissolved sugar, and liquids to spread the cookies.

The Science Behind It

Ok, so now we are getting into the fun scientific part, but before we do I want you to first think of your remote control at home. For the remote to work, it needs batteries and it also needs the batteries to be inserted in a specific way. The negative charges (-) and positive charges (+) are facing opposite directions on purpose. Otherwise, the charges will repel each other and no energy will be released. Not so good for our Netflix binging plans.

And just like our home remote, most substances (molecules) have electrical changes. While some carry only positive or negative charges, others carry both positive and negative charges, like the proteins (amino acids) in our eggs, flour, and butter.

Baking soda is also known as Sodium Bicarbonate and its chemical formula is NaHCO3. But what is interesting is that the Na=Sodium has a positive charge (+) and the HCO3=Bicarbonate has a negative charge (-).

Now let’s take a closer look at what happens during baking. For our cookies to firm up and bake, the proteins in the eggs, flour (gluten), and butter (milk solids) need to bind together (coagulate) into a firm net. In their natural state, the proteins carry both positive (+) and negative (-) charges, they both repel each other and attract each other which is why they are folded. In order for them to unfold and bond together into a net, they need a source of energy, like force (mixing) and heat (baking).

When the proteins are introduced with a source of energy they unfold and create a complex net, that is when our baked good firm and set.

Baking Soda Contributes To The Browning Of The Cookies

The presence of baking soda encourages and speeds up the Maillard reaction, a chemical reaction that causes our food to brown. It happens when an amino acid (a part of the protein) attacks the carbon on the glucose (sugar). The interaction between the two creates many other reactions that contribute to the color (browning) and flavor. A great example of the Maillard reaction is Dulche De Leche, its beautiful golden color and rich deep flavors are the results of the Maillard reaction.

The Science Behind It

It turns out that the amino acid (protein) that attacks the carbon (sugar) has a double charge of both positive and negative (- +), and it takes quite some time for it to attack the positively charged carbon (+).

When we add baking soda the Bicarbonate (-) neutralizes the positive charge of the amino acid. Now it is a negative charge molecule that can make its way towards and makes it much easier for it to attack the carbon.

The interesting thing is that as the Maillard reaction occurs, more energy is released speeding up the browning and baking process. This is why it is important to pay close attention to the cookies once they start browning, they can go from brown to burn fairly quickly.

Baking Soda Contributes To The Flavor Of Our Cookies

In addition to the Maillard reaction, baking soda is also sodium. Sodium is salt, and salt enhances the flavors of our food.

When To Use Baking Soda

When it comes to baking cookies, baking soda is a great option when we want a chewy, dense, and thin cookie, with dark colors.

Note that while it helps with the spreading of the cookies and color, it is not the sole element and your choice of ingredients will make the main difference. For example, the melted butter will contribute significantly to both the texture and spreading of the cookies.

Here are some common questions when it comes to baking powder and baking soda.

Does Baking Soda Leaven Our Cookies?

Great question, yes and no. Baking soda will release carbon dioxide when in touch with water but without an acidic substance present, it will release less than 50% of the amount. Also, the release of carbon dioxide is immediate with the interaction of liquid, meaning during the mixing process. So by the time the cookies hit the oven, the baking soda contribution to leaving the cookies is minimal if at all.

Does Baking Powder Help With Spreading The Cookies?

No. The baking soda is reacting with the acidic substance in the baking powder not leaving any spare molecules to neutralize the electrons in the proteins. The same is true when it comes to the Maillard reaction.

Baking Powder VS. Baking Soda: Can I Use Both?

YES!!! Many cookie recipes call for both baking soda and baking powder, like this Chewy chocolate chip cookie recipe and these Funfetti Cookies.

The key and the most important thing to remember is both baking powder and baking soda are only the background artist. And while they contribute to the baking process and help set the final tone, the main characters are the ingredients, mixing methods, and baking temperature.

Connect With Dee Everywhere

You can find Dee in all kinds of places on the internet. Give her a visit, a follow, and some online love!

Buy Dee’s Cookbook

If you’re into baking science, look no further than Dee’s new cookbook that’s all about the why’s and how’s of baking — it’s literally called Baking Science. You can buy it right here.

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FAQs

Baking Powder VS. Baking Soda When Baking Cookies? ›

Remember that baking soda is 3-4 times stronger than baking powder, so you'll need a lot more baking powder to get the same leavening action. As a general rule, triple the amount of baking powder for the amount of baking soda called for in a recipe. For example, 1 teaspoon baking soda = 3 teaspoons baking powder.

Is baking soda or baking powder better for cookies? ›

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.

What will happen if I put baking powder instead of baking soda in cookies? ›

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.

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What makes cookies fluffy baking soda or powder? ›

The type of leavening you use in your cookies doesn't just help them rise while baking, it affects their texture and structure too. Baking soda in cookies yields a denser cookie with craggy tops, while baking powder causes cookies to rise higher during baking for a cakier texture.

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What happens to cookies with too much baking soda? ›

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

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Does baking powder make cookies more cakey? ›

So, contrary to popular belief, it's not excess baking powder that makes a cookie cakey. Baking powder just regulates how air cells expand—whether or not a dough can handle that expansion depends on gluten. Recipes that are relatively acidic, lean, low in sugar, and high in moisture favor gluten development.

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When should you use baking powder instead of baking soda? ›

When to use which one. Baking soda is used in recipes that also include an acidic ingredient, such as cream of tartar, buttermilk, or citrus juice. Conversely, baking powder is typically used when the recipe doesn't feature an acidic ingredient, as the powder already includes the acid needed to produce carbon dioxide.

Keep Reading ›

What does no baking soda do to cookies? ›

What happens if you forget to put baking soda in cookies? baking soda allows the ingredients to rise and become airy. Without baking soda, your cookies will be very dense, perhaps not chewy, and not as tasty.

What happens if you forget baking powder in cookies? ›

In fact, the acidic pH of vinegar is perfect for use as a substitute for baking powder. Vinegar has a leavening effect when paired with baking soda in cakes and cookies.

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What makes a cookie crispy? ›

So if you're hoping for a crispy cookie, try using more granulated sugar. Granulated sugar absorbs moisture better, giving you the nice crispy texture you're craving! Weirdly enough, eggs also contribute to soft cookies.

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.

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What is the ratio of baking soda to baking powder in cookies? ›

Remember that baking soda is 3-4 times stronger than baking powder, so you'll need a lot more baking powder to get the same leavening action. As a general rule, triple the amount of baking powder for the amount of baking soda called for in a recipe. For example, 1 teaspoon baking soda = 3 teaspoons baking powder.

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What causes cookies to rise, baking soda or baking powder? ›

Baking soda reacts with an acid to cause batters and doughs to rise and spread while baking. Baking powder reacts with liquid and heat to create a light, fluffy texture in baked goods. While they sound similar, baking soda and baking powder cannot be used interchangeably.

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

Baking Soda Substitutes

If a recipe calls for one teaspoon of baking soda, use three teaspoons of baking powder. This can sometimes result in bitter, dense, and/or salty baked goods if not done properly.

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

If you accidentally add baking soda instead of baking powder to baked goods, they won't rise because there is not enough acid. To fix this, add about one tablespoon of white or apple cider vinegar for every half teaspoon of baking soda to the liquids before mixing with the dry ingredients.

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Is baking soda or baking powder better for chocolate chip cookies? ›

Baking powder is likely your best bet if you are in the mood for a light, fluffy cookie. However, when the craving hits for something chewier and denser, like chocolate chip cookies, reach for that box of baking soda to create your perfect batch.

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What happens to cookies without baking soda or powder? ›

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.

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What brand of baking soda is best for cookies? ›

Bob's Red Mill Baking Soda is the ingredient of choice for home bakers and professionals alike. Perfect for biscuits, muffins, cakes, cookies and more.

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Is baking soda or baking powder better for muffins? ›

Because of baking soda's bitter taste, it must be paired with a sweeter tasting acidic compound. Baking soda is most commonly used in cookie and muffin recipes. Baking powder, however, already contains an acid and a base and has a more neutral taste, which works great when baking cakes and bread.

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