With all of the great recipes that use bakin powder ,the idea of a perfect cookie is eveness & great tasting and no spreading so why do you really need baking powder? Just a newbie wanting to know.
Purpose of ingredients in cookies:
(Specifically bar, but most info also applies to other types, i.e., rolled or dropped, etc.)
http://busycooks.about.com/library/print03/nbarsci.htm
HTH
Thanks for the link......
The b-powder is a rising agent (correct) but we don't want or cookies to rise.I guess I 'm just to curious
You need the BP to let them puff a bit. If you'll notice the cookies before they come out of the oven, they'll be slightly puffed then fall when removed from the oven. I think they'd be tough without the BP.
i agree with the original poster.......I omit the baking powder when I'mdoing decorated cookies now.....they always would puff and spread too much.....without the baking powder they're barely any bigger than when they are raw and they're not tough, they're delicious! I follow the nofail sugar cookies recipe on CC without the BP
Aren't they too thin then? I don't know, I like a nice thick cookie. 
I do like the fact that they don't spread, but they don't puff up at all???
I found this out by accident, but with Penny's recipe, I left ou the BP and found that even though there was no spread, the end product was a wee bit off, so the next time I only used 1/2 tsp of BP and theye were perfect. With my NFSC, I used 1 tsp, not 3 and they turned out great!
I dont think I would omit it all together, but I would lessen the amount.
HTH
If you cook these just until they are no longer shiny, they taste like cookie dough, if until golden brown on the edges they taste buttery.
I got the recipe from melissa from thatcakeboard. You don't need baking powder. I, too, thought it would affect the outcome of the cookie but they come out perfect.
Melissa's No-Fail Sugar Cookies recipe
1cup butter
1cup sugar
1 egg
2 tea. vanilla
3 cups flour
Cream butter and sugar until light and fluffy. Add eggs and vanilla. Mix well. Mix dry ingredients and add a little at a time to butter mixture. Mix until flour is completely incorporated and the dough comes together. I roll the fresh dough between 2 sheets of parchment to the thickness wanted (put it right on the cookie sheet), pop in the fridge for a little; lift off the top sheet and cut the cookies removing most of the excess around them; into the freezer it goes 'til they're hard; take it out, remove any remaining extra, put them the proper distance from each other and right into the oven they go...
what temp and how long should they go in for, im trying the recipe above me.
7yyrt, I tried your recipe and they came out great! I used royal icing and it was my first time making both sugar cookies and icing and I was very pleased. Thanks so much, I think I found my recipe!
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