Baking Powder/nfsc

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

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 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.

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 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 Posted 26 May 2009 , 6:26pm
post #5 of 7

I also use 2 and its perfect. icon_smile.gif

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

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

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.

Quote by @%username% on %date%