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Thread: Cookies baking soda or baking powder

  1. #21
    Senior Member
    Join Date
    Dec 2010
    Southeast Michigan
    Baking powder is a leavening agent. Baking soda is not by itself, but add cream of tartar and it is -- or if you use a sour product (buttermilk or soured milk).

    As for making the cookie softer -- that depends on the recipe and ingredients you have to work with. Several ideas already listed work (extra egg for drop cookies), but it's also good to check the recipe to know if you should sift the flour or not. It may not be a choice of BP vs. BS Hey, if the cookie is too hard, have a cuppa coffee or glass of milk with it. It's the taste that counts!

  2. #22
    Super Member nancia's Avatar
    Join Date
    Mar 2011
    my heart is in texas, philly and london
    Blog Entries
    Years ago i taught cooking to 6th and 7th graders. One girl brought me a cookie to taste because it didn't seem right. One bite and my mouth puckered up like crazy. She had used a quarter of a cup of baking soda instead of a quarter tsp. wooohoooo, will never make that mistake again! Lolololol !
    The only bad days are the ones you don't get.

  3. #23
    Super Member carolaug's Avatar
    Join Date
    Sep 2010
    Behind my sewing machine
    Blog Entries
    oh sounds like we need a thread with just cookie recipes...

  4. #24
    Super Member
    Join Date
    Aug 2011
    Just north of Cajun country
    Quote Originally Posted by Annaquilts View Post
    Shortning makes a softer moister cookie while butter makes it dryer and more crisp. I like the butter flavor better though.
    I sometimes use half shortening and half butter. The best of both worlds.

  5. #25
    Junior Member
    Join Date
    Aug 2013
    I was a baker in my earlier years & always used half regular sugar & half brown sugar when I made soft cookies.I just used the same amount my recipe called for & used half of each.Also if you want crisper cookies DO NOT use brown sugar.Chocolate chip is really good crisp,Kinda like a bakery cookie.

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