"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Desserts, Sweets & Cookies & Candy > Cookies
Click Here to Login
Thread Tools Display Modes
Old 12-15-2011, 07:27 AM   #1
Head Chef
Join Date: Sep 2004
Location: USA,Florida
Posts: 2,417
Help with cookies needed ASAP

I just mixed a batch of dough for Snickerdoodles and discovered that I put 1 tsp. of baking powder instead of baking soda into the mixture. Will this be okay? What can I do to help it's along? It' in the refrigerator chilling.



I can resist anything, but temptation. Oscar Wilde
lyndalou is offline   Reply With Quote
Old 12-15-2011, 07:32 AM   #2
Certified Pretend Chef
Andy M.'s Avatar
Join Date: Sep 2004
Location: Massachusetts
Posts: 43,332
Just add about 3/4 tsp. of baking soda and proceed as usual. Baking powder contains baking soda and other stuff. A measure of powder has about 1/4 of the soda.

"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is online now   Reply With Quote
Old 12-15-2011, 08:32 AM   #3
Master Chef
Constance's Avatar
Join Date: Oct 2004
Location: Southern Illiniois
Posts: 8,175
FYI, the "stuff" consists of cream of tartar and cornstarch. Not being a smart a$$, just sayin.
We get by with a little help from our friends
Constance is offline   Reply With Quote
Old 12-15-2011, 09:22 AM   #4
Head Chef
GLC's Avatar
Join Date: Oct 2011
Location: Near Austin, Texas
Posts: 1,216
If it's "double-acting" baking powder, the difference is in the activation with heat. Since you'r recipe called for baking soda, there's likely an acid ingredient of some sort, lemon juice, etc. That causes a reaction at room temperature to release carbon dioxide and lighted the dough. Baking powder has it's own acid included with the soda, so it works in recipes with no added acid. The double-acting kind has an additional acid that's activated by heat, causing a second release of carbon dioxide in the oven. In that kind of cookie, it's unlikely to cause any serious problem. Trying to correct it now is pretty unpredictable, but I'd go with the previous advice and add more baking soda. Baking powder is mostly tartar. You have so far only added 1/3 tsp of baking soda. When the correct amount of baking powder is substituted for baking soda, the final difference is mostly in the flavor. I have no idea of what this will mean in terms of trying to add it now. Might be better to just let it go. I could see it being a mess trying to completely distribute more baking soda into chilled dough.
"Kitchen duty is awarded only to those of manifest excellence..." - The Master, Dogen
GLC is offline   Reply With Quote
Old 12-15-2011, 11:45 AM   #5
Head Chef
Join Date: Sep 2004
Location: USA,Florida
Posts: 2,417
I had just put it into the ref. and did add the soda as advised. Today has not been a great one for me in the kitchen. I managed to slice myself right through one of my fingernails.

Thanks for the advice. BTY the cookies came out okay.
I can resist anything, but temptation. Oscar Wilde
lyndalou is offline   Reply With Quote


Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off

» Discuss Cooking on Facebook

Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 09:59 AM.

Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2018, Jelsoft Enterprises Ltd.