Baking Powder/nfsc

Baking By Lisa2416 Updated 26 May 2009 , 10:03pm by sarah0418

 Lisa2416  Cake Central Cake Decorator Profile
Lisa2416 Posted 26 May 2009 , 4:13pm
post #1 of 7

Does anyone adjust the amount of baking powder in NFSC? Mine seem to get too puffy with 3 tsp. of baking powder and I wondered if I could cut back on it without hurting the quality of the cookies.

6 replies
 Honeydukes  Cake Central Cake Decorator Profile
Honeydukes Posted 26 May 2009 , 5:52pm
post #2 of 7

My recipe is very similar to the NFSC. I use 2 teaspoons of baking powder not 3. You can omit the BP completely -- it will make a (slightly) denser cookie.

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Bellatheball Posted 26 May 2009 , 5:52pm
post #3 of 7

I don't really make NFSC but I make one that's very similar. I don't use any baking powder or soda and they come out perfectly level and keep their initial height. My guess is you could easily cut back.

 Lisa2416  Cake Central Cake Decorator Profile
Lisa2416 Posted 26 May 2009 , 6:16pm
post #4 of 7

Thanks for the help. I am going to cut back to 2 and see what happens.

 CristyInMiami  Cake Central Cake Decorator Profile
CristyInMiami Posted 26 May 2009 , 6:26pm
post #5 of 7

I also use 2 and its perfect. icon_smile.gif

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bonniebakes Posted 26 May 2009 , 7:46pm
post #6 of 7

me too. I cut the amount of BP in half.

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sarah0418 Posted 26 May 2009 , 10:03pm
post #7 of 7

I was finding that with 3 tsp, my cookies were also puffing up way too much lately. So, I cut it in half to 1 1/2 tsp and it works great and my taste tester (DH) didn't notice any difference.

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