Will Taking Out Baking Powder Affect The Texture/softness Of A Cookie?
Baking By MangoLassi Updated 29 Jul 2014 , 2:38pm by Kathy107
Hello everyone!
The number 1 tip I have found for making non-spreading cookies is to "Leave out the baking powder". I am going to be making cut out sugar cookies, I want a soft cut out cookie.
So I just want to know will leaving out the baking powder change the texture of the cookie? Will it make the cookie much harder?
TIA!
My roll out sugar cookie recipe doesn't call for any leavening (unless you are counting the eggs)... no baking soda... no baking powder... nada... and they are soft...
I think it depends on the recipe...
ADon't over bake it. If it looks brown it is most likely overbaked. The sheen needs to be gone but not browned. Hth.
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My roll out sugar cookie recipe doesn't call for any leavening (unless you are counting the eggs)... no baking soda... no baking powder... nada... and they are soft...
Mine does not either. They taste wonderful and they've never been hard. It's like Jackies NFSC recipe without the leavening.
My original recipe called for baking powder, but I found they puffed up way too much. After much tweaking (adding less and less) I've found the recipe doesn't need it at all! And the texture is still perfect. The key is to not over bake them. Like vldutoit already said, bake just until they lose their sheen.
I made the No Fail Recipe a few times without the baking powder and they were hard. When I add the 1 tsp of baking powder they are softer and don't really spread at all. Everyone likes them with the baking powder in my house. Let us know how yours turns out.
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