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sugar cookies, food chemistry

CHandGreeson's picture

I vaguely remember a thread several days ago (weeks?) discussing baking soda, that it is used as a browning agent in cookies. I am working with a sugar cookie this evening, rich butter cookies from the Ethan Becker/Joy. The recipe calls for 1/4 tsp baking powder and there is no rise in these cookies. Does powder brown as well? I can't keep my cookies from over-browning, despite every attempt with the temperature. They are still yummy and icing will go over them, I am just curious!