Sugar Cookies Without Baking Soda Or Powder

Sugar Cookies Without Baking Soda

There’s nothing more satisfying than the aroma of buttery, soft sugar cookie baking at home. If you’re looking for sugar cookies that have a sharp edge and a chewy warm center, ensure you remove baking soda and baking powder.

Instead, you can add more sugar and raise the temperature of your oven to create that delicious vanilla savory.

There’s a constant fight between fluffy and soft as well as crispy and thin sugar cookies. For me, the most delicious cookies are ones with crisp edges and a flat, attractive shape. I love cookies that are cut out that are not just delicious in flavor but also appear.

The key lies in balancing the two most important ingredients – sugar and butter.

If you want cookies with a soft texture for softer cookies, you’ll need more butter. For crisp ones you’ll need more sugar. These two ingredients make the most effect upon the feel of the cookies however there is quite a lot more to it since baking is a science-based experience.

Can I Make Sugar Cookies With Baking Soda Or Powder?

You can! This recipe uses eggs. Eggs are also an agent for leavening.

Additionally that the cookies won’t expand as much in the same way as they would with a leavening agent. A further benefit is that you won’t get a bitter aftertaste as some baking soda-based products or powder could contain.

How To Stop Cookies From Spreading

Do you remember baking your own cookies and then had one huge cookie? Yes, we’ve all had that experience. Although the big pile tastes delicious, it’s not the most pleasing sight to look at. How can be we ward off this?

One method is to remove an agent for leavening. The leavening agents cause your cookies to rise and spread across on the baking pan.

The second method works using cooling of the dough prior the baking. Once you have the dough ready and wrapped, wrap it in plastic wrap and then chill it for one hour.

After cutting out and rolling the cookies, it’s now time to cool them another time. The second chilling process is less time-consuming and takes only about 15 minutes.

This ensures that you get not just the perfect shape, but also the perfect texture. The chilled dough is more flaky and has a chewy center.

Do These Cookies Have To Be Flat?

They’ll be smooth as you would like to make them. It all depends on the amount of dough that is stretched out.

I like to roll out my cookies until 1/4-inch thick. Because of the egg and the fluffy mix of sugar and butter, the cookies may rise slightly however they won’t be brittle.

You’ll get lovely and flaky cookies that have crisp edges and chewy centers. edges.

It’s The Science Behind Perfectly Baked Cookies

Butter Butter butter is an essential ingredient in cookies. It’s not just because it provides delicious flavor, but butter also is the principal reason for why cookies expand. However, you’ll have to be able to control the spread. The dough chilled that has butter in it will expand more slowly during baking. Make sure to mix your butter thoroughly, to ensure it’s evenly distributed within the dough.

Eggs provide water and moisture, which will eventually evaporate during baking. If you’d like cookies that are taller you can use an additional egg white. If you want fudgier cookies, add an extra egg yolk.

Sugar If you are looking for a crispy cookie, you should use white sugar. Brown sugar is more moist and cookies are less chewy. Some people like the combination of both, but it’s all about individual preference.

Flour You can make use of cake or all-purpose flour. I usually make use of the all-purpose type of flour since cookies made using this kind of flour will last longer in in terms of shape. The cookies made from cake flour might be less firm and can break when lifted from the cookie sheet.

Measuring The importance of measuring cannot be stressed enough how important it is to measure. Although savory dishes may be a bit tricky when it comes to desserts, you can’t play with the measurements. When you prepare any dessert, it is essential to make sure you measure everything accurately. This will ensure that you achieve the results you want.

Size The size is really important in this case. The size affects the amount of baking time needed to bake cookies. If you need to bake for longer the cookies could get too hard and dry out.

Baking The optimal temperature is 350F. Anything less than that will dry the cookies out, and the higher temperature could melt the sugar in the cookies.

Cooling Although many ignore it in the kitchen, cooling is an vital aspect. The cooling time will allow cookies to firm up slightly before you safely transfer them onto plates for serving. Be sure to allow your cookies some cooling time prior to serving.

How To Make Sugar Cookies With No Baking Or Baking Soda Or Powder

Step 1

A mixing bowl beat sugar and butter together until they are fluffy.

Step 2

Add vanilla and egg. Beat until smooth.

Step 3

Add salt and flour. Mix until dough is incorporated.

Wrap the dough in aluminum foil and chill for at least 1 hour.

Preheat the oven to 350F. Prepare a cookie sheet using parchment paper.

Make the dough into a ball and cut it out with cookies cutters. I like using the 2-inch cookie cutter.

Step 4

Place the cookies on a baking sheet , then keep them in the refrigerator for 15 minutes.

Baking the cookie for 8 to 12 minutes.

Step 5

The cookies can be cooled on wire racks prior to serving.Create Pinterest Pin

Sugar Cookies With Baking Soda Not Included Or Powder

  • Yield: 12
  • Time to prepare: 15 minutes
  • Cooking time: 12 minutes
  • Total time: 27 Minutes

Sugar cookies that are easy to make can be made with baking soda , or even powder, and they are absolutely delicious!


  • 1 1/4 cup all-purpose flour
  • 1/2 cup butter at at room temperature
  • 1/2 cup of sugar
  • 1 small egg
  • 1 tsp vanilla extract
  • 1 pinch of salt


  1. Mixing bowl beat sugar and butter together until they are fluffy.
  2. Add vanilla and egg. Beat until smooth.
  3. Add salt and flour. Mix until the dough comes together.
  4. Wrap the dough in plastic foil and then refrigerate for one hour.
  5. Preheat the oven to 350F. Cover a cookie tray with parchment paper.
  6. The dough is then rolled out and cut it out with cookies cutters. I prefer the 2-inch cookie cutter.
  7. Place the cookies on a baking sheet, then cool for 15 minutes.
  8. The cookies are baked for 8 to 12 minutes.
  9. The cookies can be cooled on wire racks prior to serving.
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