Leavening and Eggs in Cookies/Bars

Cookies usually call for one or two type of leavening, either baking soda or baking powder, which react with liquids to form a gas, causing the cookies to rise. Baking powder and baking soda are not interchangeable.

Baking Soda
Is alkaline, needs to react with an acidic ingredient, such as buttermilk, brown sugar, lemon juice, chocolate or molasses, to create its leavening power. Less acidic doughs brown better. Because of it’s unique feature, baking soda often is added to an acidic dough not as leavening, but to neutralize the dough’s acidity and create good browning, such as in chocolate chips cookies

Baking Powder
Unlike baking soda, baking powder does not need an acidic ingredient to react. Baking powder contains baking soda and just the right amount of acid to produce it’s leavening power. Doughs made with baking powder spread less, bake more quickly and do not brown very well.


Adds richness, moisture and structure to cookies. Yet, too many eggs can make cookies crumbly.

Source : Betty Crockers Cookie Book


About Elyn

The joy of baking is seeing how much people enjoy them. I would love to offer these "joy" to you so drop me a note and we can discuss!
This entry was posted in Baking tips. Bookmark the permalink.

2 Responses to Leavening and Eggs in Cookies/Bars

  1. Rochelle says:

    Interesting. I have some baking recipes that did not contain buttermilk or other acid ingredients and I was wondering why they called for soda. I did not realize brown sugar was considered an acid ingredient. Tanks for the info.

  2. Elyn says:

    Hi Rochelle, you’re most welcome 🙂

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