Will baking powder expired in nov 13 result in bad sugar cookies?
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Anonymous
| I really don't want to go to the store. |
Anonymous
|
I'm sorry; I don't know the answer to your question -- but I don't blame you for not wanting to go to the store! (Impending snow + Thanksgiving = Madness, I'm sure)
So, if you are up for trying another recipe, here's one for sugar cookies that doesn't need baking powder: http://www.recipegirl.com/2008/08/06/martha-stewarts-sugar-cookies/ Might be worth a try -- I'd avoid grocery stores today! Good luck! |
Anonymous
| LOL - NOOOO!!!! Good lord. As long as there aren't bugs in it and it smells fine. |
Anonymous
| Yes, its fine, I'm sure. |
Anonymous
| It really never goes bad....very long shelf life. You can test it by putting some in vinegar and see it if reacts(bubbles) |
Anonymous
| They'll be fine. They might not rise quite as much as usual, but they won't hurt you. |
Anonymous
| I'd play it safe and buy new baking powder. |
Anonymous
You're thinking baking soda. |
Anonymous
| It'll be fine. I didn't really know baking powder expired until recently, and was using a can that had been expired for much longer than yours. Everything came out fine. Yours is just barely expired. I think mine was a year old. |
Anonymous
| I've had baking powder go bad. You can test it by sprinkling some of it into some warm water. If it fizzes, it's good. Sometimes just being exposed to the humid air can activate it and make it go bad. |
Anonymous
^This. Don't use vinegar to test it. Just use warm water. Baking powder is basically baking soda with a powdered acid mixed in. Then when it gets wet, it will cause your batter to rise some, and then when it's heated in the oven, it will rise some more. That's the "double acting" in double acting baking powder. If it gets even a little bit wet or old, it can start reacting in the can and it will lose its leavening ability. |
Anonymous
| Are you sure your cookies call for baking powder and not baking soda? Usually, muffins and cakes use baking powder and cookies use baking soda. |
Anonymous
|
November 2013!!
So a year. Sorry, my OP was not clear! |
Anonymous
More like wrong. |
Anonymous
| This isn't a spoilage issue, it's a leavening issue. If the tin has been sealed until now, no problems at all. If it's been open for a while, test it as PPs have described to make sure it's still got some oomph, if the rise of the cookies matters to you. |