I had heard somewhere that you could leave the baking powder out of cookies, so I halved the amount in this last batch, it flopped. Spread something terrible (last time I said spread like my aunt edna, guessing that was a bit crude). Guessing you do actually need the baking powder.
Anyone got any idea?
I agree with RP, the baking powder wouldn't cause spreading -- unless there's too much of it. I use 1 teaspoon per half batch if using NFSC. Leaving out the BP gives it more of a shortbread-like texture.
Well, I can't figure it out then. I made this batch last week, and didn't let my flour come to room temp, and figured that was the problem. I froze the leftover dough, put it in fridge for few hours, rolled, cut and left them in the fridge for about 30 min before baking. What else could it be I wonder?
I had heard somewhere that you could leave the baking powder out of cookies, so I halved the amount in this last batch, it flopped. Spread something terrible (last time I said spread like my aunt edna, guessing that was a bit crude). Guessing you do actually need the baking powder.
Anyone got any idea?
rotflmao 
My mom told me years ago that screwing around with the baking powder (or baking soda) in a recipe is a certain recipe for DISASTER!! I always do what the recipe tells me.
I don't know the science of it, but I wonder if the lack of baking powder made the cookies spread out because without the powder they didn't raise.
Why would you want to reduce it or leave it out anyway? It's not like it's an expensive ingredient...
your right ruth0209, w/o bp they don't want to hold shape, w/ too much bp they can taste gritty and possibly are to firm....
working on the leaves, and trees for a landscape cake that I barely have time to do in between buying my first home...ugh, the challenges of being a stay at home mom..
My mom told me years ago that screwing around with the baking powder (or baking soda) in a recipe is a certain recipe for DISASTER!! I always do what the recipe tells me.
I don't know the science of it, but I wonder if the lack of baking powder made the cookies spread out because without the powder they didn't raise.
Why would you want to reduce it or leave it out anyway? It's not like it's an expensive ingredient...
Ruth, I read in a thread that leaving it out or using less would help the cookie keep its shape, so thought I would give it a shot. Shot myself right in the foot is what I did 
Quote by @%username% on %date%
%body%