Used baking powder instead of baking soda in cookie recipe -- can they be saved?

[Anonymous]

Anonymous wrote:If you don't have cream of tartar, is there something else you can use for the acidity when you need baking powder but only have baking soda?

Yes--buttermilk, yogurt, lemon juice, vinegar. (for 1/2 teaspoon baking soda, you need 1 cup of buttermilk or yogurt or 1 teaspoon lemon juice or vinegar)

[Anonymous]

Anonymous wrote:

Anonymous wrote:If you don't have cream of tartar, is there something else you can use for the acidity when you need baking powder but only have baking soda?

Yes--buttermilk, yogurt, lemon juice, vinegar. (for 1/2 teaspoon baking soda, you need 1 cup of buttermilk or yogurt or 1 teaspoon lemon juice or vinegar)

I use "buttermilk" a lot - milk with a splash of vinegar added. I also made a mistake baking this weekend and used baking powder instead of baking soda in a cake. I realized the mistake before pouring the batter into the pans. So knowing that I used much less baking powder than I would have if the recipe was designed for baking powder I added half a teaspoon of baking soda to be sure to get a good rise, and I did. The recipe included buttermilk to activate the baking powder.

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:If you don't have cream of tartar, is there something else you can use for the acidity when you need baking powder but only have baking soda?

Yes--buttermilk, yogurt, lemon juice, vinegar. (for 1/2 teaspoon baking soda, you need 1 cup of buttermilk or yogurt or 1 teaspoon lemon juice or vinegar)

I use "buttermilk" a lot - milk with a splash of vinegar added. I also made a mistake baking this weekend and used baking powder instead of baking soda in a cake. I realized the mistake before pouring the batter into the pans. So knowing that I used much less baking powder than I would have if the recipe was designed for baking powder I added half a teaspoon of baking soda to be sure to get a good rise, and I did. The recipe included buttermilk to activate the baking powder.

Gah, sorry - butter milk activates the baking SODA. Baking POWDER needs no added acid to activate.

[Anonymous]

My DH used baking soda instead of baking powder this past weekend in pancakes. He asks me after a while "so....is there a difference between baking powder and baking soda?"

I can attest now personally that there is, in fact, a difference and the result is gross.

[Anonymous]

Anonymous wrote:If you don't have cream of tartar, is there something else you can use for the acidity when you need baking powder but only have baking soda?

Buttermilk?

[Anonymous]

I found this post after making cookies w/ my daughter while my wife was out of town visiting her family. And, um, OK - we (OK - I - it was me!!) used baking powder instead of baking soda. And the cookies turned out great! We used the same amount of baking powder as we were supposed to use baking soda and the cookies -- that we've had many times -- have never tasted better. My wife is going to be sooooo jealous that I improved on her already great chocolate chip cookie recipe.

[Anonymous]

I mistakenly used baking powder in nestle choc chip cookies and my husband said it was an improvement. Cookies came out bigger!
I used the same amount of powder instead of soda.
I actually will do it on purpose in the future.

[Anonymous]

Anonymous wrote:If you don't have cream of tartar, is there something else you can use for the acidity when you need baking powder but only have baking soda?

Use buttermilk?

[Anonymous]

I realized it when the first sheet was baking that I had used baking powder instead of baking soda. I just stirred the baking soda into the cookie batter, and the rest of them turned out fine.

[Anonymous]

I was a bit inebriated and missed that my cookie recipe said baking soda and I used powder. I did two cookies as a test ad they came out puffy like muffins. So I shaped the rest by hand instead of using my cookie scoop. They took a few more monitors to bake but came out like a cross between a cookie and a cake and everyone is already demanding I make more, lol.

[Anonymous]

It’s more of a problem if you use soda instead of powder, not the other way around. Soda will give off a weird chemical reaction / taste if it’s not joined by an acid in the dough — could be brown sugar, chocolate, yogurt, etc.

I’d bake them as usual. They might have different texture but flavor should be fine.