Baking soda is a common ingredient used in baking for its chemical leavening properties. When baking soda is combined with moisture and an acidic ingredient like brown sugar or chocolate, it produces carbon dioxide bubbles that cause baked goods to rise. This gives baked goods a soft, spongy texture.
Adding baking soda to cookie recipes affects the cookies in several ways:
Spread/Thinness
One of the biggest effects baking soda has is on the spread and thickness of the cookies. The carbon dioxide bubbles created by baking soda lift up the dough, causing it to puff up and rise. This gives the cookies a thicker, cakier and softer texture.
Cookies made without baking soda will spread out more and be thinner and crispier in texture. Removing baking soda from a cookie recipe will create a flatter, crisper cookie.
Browning
Baking soda promotes browning in baked goods through the Maillard reaction. This reaction between sugars and amino acids causes foods to brown when heated. Baking soda raises the pH of dough, speeding up the Maillard reaction.
Cookies made with baking soda will brown faster and more evenly. They will have a rich golden brown color on the edges and bottom. Cookies without baking soda may pale in color or burn before the centers are cooked through.
Texture
The tiny air bubbles produced by baking soda give cookies a softer, lighter crumb texture. Without baking soda, cookies may bake up more dense and compact.
Baking soda also makes cookies chewier. The air pockets created by the carbon dioxide help prevent cookies from becoming too hard and tooth-shattering when they cool. This gives you a nice chewy cookie.
Flavor
Baking soda has a slightly salty, alkaline taste. This can enhance and brighten certain flavors in cookies like caramel, butterscotch and chocolate. Just a small amount enhances flavor without making cookies taste soapy.
However, overdoing baking soda can make cookies taste bitter, salty and metallic. Too much baking soda with not enough acid to react with can leave a chemical aftertaste.
Acidity Balance
One important thing baking soda does is provide an acidity balance to cookies. Baking soda is alkaline while ingredients like sugar, butter, chocolate and eggs are acidic. Baking soda balances the acidity levels in dough to create the proper chemical reaction.
Not enough baking soda in a cookie recipe can cause baking failures since the chemical leavening won’t fully occur. Too much baking soda and not enough acid will also prevent cookies from rising correctly.
Crispiness
While baking soda makes cookies softer initially, it can also help them stay crisper after baking. Baking soda raises the pH of the dough, reducing the rate at which starch crystallization occurs. This results in a crisper cookie texture over time.
The tiny air bubbles created by the baking soda also prevent cookies from compacting down and becoming overly hard. This keeps cookies like snickerdoodles and gingersnaps crispy on the outside even after cooling.
Shelf Life
Interestingly, baking soda also extends the shelf life of baked goods like cookies. The alkaline environment created by baking soda reduces the growth of mold and bacteria. This allows cookies to stay fresh and crisp longer when stored properly.
Cookies made with baking soda will hold up better to time compared to those without. Baking soda’s preservative powers keep cookies from getting stale too quickly.
Ideal Cookie Type
Baking soda works best in cookies with a good amount of sugar and fat like:
- Chocolate chip cookies
- Peanut butter cookies
- Snickerdoodles
- Oatmeal cookies
- Gingersnaps
The creaming method in these cookie recipes develops an acidic environment. The high fat content also promotes spread in the absence of baking soda.
Cookies with less sugar and fat like shortbread may spread excessively with baking soda. The minimal acid and moisture also reduces the leavening power of baking soda.
Amount to Use
The ideal amount of baking soda to use in cookies is:
- 1/4 tsp per 1 cup (125g) of flour
- 1/2 tsp for cookies using brown sugar, honey, molasses or chocolate
- 1 tsp for a thick cookie dough using whole wheat or oat flour
For chewier cookies, use 1/4-1/2 tsp more baking soda. For crisper cookies, use 1/4 tsp less. Bake a test cookie to determine the ideal amount for your recipe.
Substitutions
Baking soda can be replaced in equal amounts with:
- Baking powder – Contains baking soda + acid
- Potassium bicarbonate – Milder flavor
- Yeast – Will change texture and flavor
You can also mimic baking soda’s effects by:
- Whisking egg whites to stiff peaks
- Using extra baking powder
- Adding some club soda or seltzer water
Vinegar or lemon juice can be used to replace some of the acidity from baking soda. You’ll need to experiment to get the right balance.
Storage
To maximize freshness and leavening power, store baking soda:
- In a sealed container in a cool, dry place
- Away from sunlight and moisture
- For no more than 2 years
Old baking soda loses strength and won’t produce adequate rise. Always use fresh baking soda within the “best by” date if specified.
Key Takeaways
Here are the key effects baking soda has on cookies:
- Promotes spread and thickness
- Enhances browning
- Lends a softer, chewier texture
- Brightens certain flavors
- Balances acidity
- Maintains crispiness
- Extends shelf life
Baking soda is ideal for cookies with sufficient fat and acid. Use 1/4-1/2 tsp per cup of flour. Store baking soda properly to retain optimal freshness and leavening ability.
Conclusion
Baking soda is a versatile leavening agent that has multiple effects on cookies. It promotes spread, browning, and chewiness while balancing flavors and acidity. Baking soda also helps cookies stay softer and crispier for longer. While not all cookies require baking soda, it can create delicious results in recipes containing enough fat, sugar and other acidic ingredients for the baking soda to react with. Using the right amount of fresh baking soda is key to enjoying perfect cookies with ideal texture, spread and mouthfeel.