Out of Baking soda, one case
Baking soda substitute for cookies
4 options, ranked, with the exact amount
Use Baking powder
3 parts baking powder to 1 part baking soda
For cookies, the best substitutes for baking soda are baking powder (3:1 ratio), potassium bicarbonate (1 ¼ tsp per 1 tsp), or self-rising flour in place of the recipe's flour. Baking powder gives paler, puffier cookies that spread less.
- Verdict —
- Tweak it
- Best for —
- chocolate chip cookies
One casethe full baking soda card
Every option, one card
Ranked| # | Substitute | Instead of baking soda | Verdict |
|---|---|---|---|
| 1 | Baking powderchocolate chip cookies | 3 parts baking powder to 1 part baking sodaTweak it | Tweak it |
| 2 | Potassium bicarbonatechocolate chip cookies | 1 ¼ tsp per 1 tspWorks | Works |
| 3 | Self-rising flourbiscuits | Swap the flour, not the sodaYou'll taste it | You'll taste it |
| 4 | Club sodathin batters cooked straight away | Swaps liquid, not sodaYou'll taste it | You'll taste it |
| Not a swap | Cream of tartar + baking powder | not a swap; the mix itself needs baking sodaNot for this | Not for this |
| Not a swap | Buttermilk + baking powder | not a swap; buttermilk needs baking soda, it does not replace itNot for this | Not for this |
Baking powder
similar taste · puffier, more cake-like
Pre-mixed leavening agent containing baking soda and acid. Good for most cookie recipes.
- Best for
- chocolate chip cookies, sugar cookies, oatmeal cookies, when you want same leavening, general cookie baking
Use 3x the amount of baking powder. It brings its own acid, so the cookies come out paler, puffier and more cake-like, and they spread less.
Potassium bicarbonate
similar taste and texture
Low-sodium alternative to baking soda with similar leavening properties.
- Best for
- chocolate chip cookies, sugar cookies, oatmeal cookies, when you want same leavening, low-sodium baking
Works like baking soda and keeps the browning and spread, but a level teaspoon carries about a fifth less leavening, so use 1 ¼ tsp per 1 tsp of baking soda. It has potassium in place of sodium; add about ¼ tsp extra salt per teaspoon replaced if the cookies taste flat.
Self-rising flour
similar taste · softer, puffier, less spread
Flour pre-mixed with baking powder and salt. Convenient substitute when you're using flour in your cookie recipe.
- Best for
- biscuits, scones, when you want convenience, when you're using flour
Replace the recipe's all-purpose flour cup for cup with self-rising flour, then leave out the baking soda, any baking powder and all but a pinch of the salt. It does not replace 1 tsp of baking soda on its own. Self-rising flour is leavened with baking powder, so expect the same paler, puffier cookies.
Club soda
similar taste · barely lifted, dense
Carbonated water that gives a little lift as its bubbles escape and no chemical leavening at all. It will not raise a cookie.
- Best for
- thin batters cooked straight away, when you have no leavener in the house
It can only replace milk or water a recipe already has, cup for cup, and most cookie doughs have none. The gas in it is a fraction of what a teaspoon of baking soda makes, so expect dense, pale cookies.
Cream of tartar + baking powder
no leavening without baking soda
Not a way to replace baking soda. Cream of tartar is an acid with no leavening of its own, and the usual formula (¼ tsp baking soda + ½ tsp cream of tartar) makes 1 tsp of baking powder out of the baking soda you do not have.
- Best for
- making baking powder when you do have baking soda
- Texture
- flat, dense cookies
If you have baking powder, use 3 tsp per 1 tsp of baking soda and leave the cream of tartar out.
Buttermilk + baking powder
tangy; the acid is left unneutralized
Not for cookies. Baking powder carries its own acid, so buttermilk does not activate it, and 1 tsp of baking powder has about a third of the lift of 1 tsp of baking soda.
- Best for
- recipes already written for buttermilk and baking powder
- Texture
- wet dough that bakes up cakey
Buttermilk is the kind of acid baking soda is in a recipe to neutralize, and half a cup of extra liquid turns cookie dough into batter. Use 3 tsp baking powder per 1 tsp of baking soda on its own instead.
How it behaves in this recipe
When baking cookies, baking soda serves specific functions that require careful consideration. The recommended substitutes work because they provide similar functionality to baking soda in cookie applications, whether you're making chocolate chip, sugar, or other cookie types.
Tips for substituting baking soda
8 tips- Baking soda is essential for cookies as it helps them spread and brown properly
- Measure baking soda level and don't add extra: too much leaves a soapy taste
- An opened box of baking soda is at its best for about 6 months - test with vinegar if unsure
- Use immediately after mixing as the leavening action starts right away
- For best results, sift baking soda with dry ingredients to ensure even distribution
- Baking soda is about 3 to 4 times stronger than baking powder, so use less
- Store baking soda in a cool, dry place to maintain its effectiveness
- Test baking soda freshness by mixing ¼ tsp with 2 tsp vinegar - it should bubble vigorously
Notes on baking soda
- Commercial baking soda substitutes are available for specific dietary needs
- Homemade baking powder can be made by combining baking soda and cream of tartar
- Some cookie recipes can be adapted to use yeast instead of chemical leavening
- Commercial leavening agents are available for specific applications
Questions
5 questionsWhat can I substitute for baking soda in cookies?
For cookies, you can use baking powder (3:1 ratio), potassium bicarbonate (1 ¼ tsp per 1 tsp), or self-rising flour in place of the recipe's flour. Baking powder is the most common substitute; expect paler, puffier cookies that spread less.
Can I use baking powder instead of baking soda in cookies?
Yes, you can use baking powder instead of baking soda in cookies, but you'll need 3 times as much. Use 3 teaspoons of baking powder for every 1 teaspoon of baking soda called for in the recipe.
What happens if I don't use baking soda in cookies?
Without baking soda, cookies will be dense, flat, and won't spread properly. Baking soda helps cookies rise, spread, and brown, giving them the right texture and appearance.
Can I substitute baking soda for baking powder in cookies?
Yes, you can substitute baking soda for baking powder in cookies, but you'll need to add an acid to activate it. Use ¼ teaspoon baking soda plus ½ teaspoon cream of tartar for every 1 teaspoon of baking powder.
Why is baking soda important in cookies?
Baking soda is important in cookies because it helps them rise, spread, and brown properly. It also neutralizes acids in the recipe and creates the right texture for most cookie types.