How to Make Cookies Without Baking Soda

You want to make a batch of chewy cookies. The eggs and butter are at room temperature. You bought our Test Kitchen’s recommended brand of chocolate chips. But when you reach into the pantry, you’re missing one key ingredient.

It won’t take long to learn how to make cookies without baking soda. Thanks to good ol’ science, all it takes is a quick swap.

Pro Tip: Despite its name, baking soda isn’t just for baking. It also makes an effective shampoo substitute, a refreshing face mask and can help clean almost every part of your home.

Baking Soda vs. Baking Powder

Though baking soda and baking powder look and feel nearly identical, there are some major differences between the two.

Baking soda is used in baking as a leavening agent. Remember that volcano science experiment from when you were a kid? The one where you added vinegar to baking soda and caused an eruption? When baking soda is combined with an acid, such as vinegar, buttermilk or lemon juice, it gives your baked goods the same lift.

Baking powder is a mixture of baking soda and cream of tartar. Because baking powder has the acid built in, it works in recipes that don’t otherwise contain acidic ingredients. Plus, most baking powders are “double-acting.” This means that rising can occur as soon as the baking powder gets wet, and then again when it comes in contact with heat (when it’s baked).

How to Replace Baking Soda

The switcheroo is simple. If you’re fresh out of baking soda, just replace the amount of baking soda with four times the amount of double-acting baking powder (2 tsp. baking powder for every 1/2 tsp. baking soda).

Yes, really—baking soda has four times the leavening power of baking powder.

Pro Tip: There is sometimes a bit of salt in baking powder. Because of this, you can omit any salt the recipe calls for when you’re making this substitution.

Next time you’re out of baking soda, have no fear! Its baking cousin can save the day.

Bake Our Best Cookies Ever

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Taste of Home

Amish Sugar Cookies These easy-to-make, old-fashioned sugar cookies simply melt in your mouth! I've passed the recipe around to many friends. After I gave it to my sister, she entered the cookies in a local fair and won the best of show prize! —Sylvia Ford, Kennett, Missouri Get Recipe Don't miss our round-up of classic cookie recipes.

Banana Chocolate Chip Cookies Recipe photo by Taste of Home

Banana Chocolate Chip CookiesThese soft banana cookies have a cakelike texture and lots of flavor that everyone seem to love. It's one of the best banana cookie recipes I've found. —Vicki Raatz, Waterloo, Wisconsin

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Also, try making Giada De Laurentiis’ lemon ricotta cookies.

Snickerdoodles Recipe photo by Taste of Home

SnickerdoodlesThe history of these whimsically named treats has been widely disputed, but their popularity is undeniable. Help yourself to one of our soft cinnamon-sugared cookies and see for yourself. —Taste of Home Test Kitchen

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Big Soft Ginger Cookies Recipe photo by Taste of Home

Big Soft Ginger CookiesThese nicely spiced, big soft ginger cookies are perfect for folks who like the flavor of ginger but don't care for crunchy gingersnaps. —Barbara Gray, Boise, Idaho

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Pumpkin Chocolate Chip CookiesI'm one of the cooking project leaders for my daughter's 4-H club, where these soft, delicious cookies were a huge hit with the kids. —Marietta Slater, Augusta, Kansas

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Also check out these different types of chocolate chip cookies you’re not baking (yet!)

First-Place Coconut MacaroonsThese coconut macaroon cookies earned me a first-place ribbon at the county fair. They remain my husband's favorites—whenever I make them to give away, he always asks me where his batch is! I especially like the fact that this recipe makes a small enough batch for the two of us to nibble on. —Penny Ann Habeck, Shawano, Wisconsin

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If you have a sweet tooth, Ina Garten’s apple pie bar recipe is a must-try for a heavenly culinary experience!

Chippy Peanut Butter Cookies Recipe photo by Taste of Home

Chippy Peanut Butter Cookies"Hey, these are good!" is the surprised remark I hear when I bake these for the family. As simple as it may seem, all I do is follow directions. This works exceptionally well when it comes to making cookies. —Ian Badeer, Hickman, Nebraska

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Here are a few tips on how to use cookie cutters.

White Velvet CutoutsWe make and decorate these cutouts for different holidays and give lots of them as gifts. Last year, we baked a batch a week before Christmas to be sure we'd have plenty to give and plenty for ourselves, too. These rich cookies melt in your mouth. —Kim Hinkle, Wauseon, Ohio

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