Can I make cookies without baking powder?
Yes. Start with Baking Soda + Cream of Tartar at 1/4 tsp baking soda + 1/2 tsp cream of tartar per 1 tsp baking powder. This is essentially homemade baking powder. Single-acting only.
Best Baking Powder Substitutes for Cookies
Find substitutions that keep spread, chew, and browning close to your original cookie recipe. Small ingredient changes quickly affect cookie spread and texture, especially fat and sugar swaps.
Can I make cookies without baking powder?
Yes. Start with Baking Soda + Cream of Tartar at 1/4 tsp baking soda + 1/2 tsp cream of tartar per 1 tsp baking powder, then adjust liquid or bake time in small steps after a test batch.
Top Recommendation
Baking Soda + Cream of Tartar
Use 1/4 tsp baking soda + 1/2 tsp cream of tartar per 1 tsp baking powder
This is essentially homemade baking powder. Single-acting only.
View full adjustment notes →How much does 1 cup of baking powder weigh?
On CupOrGram, 1 cup of baking powder is treated as 184 grams. Use the conversion page if you want the original ingredient weight before choosing a substitute.
Baking Powder cups to grams →Alternative Options for Cookies
Baking Soda + Buttermilk
good¼ tsp baking soda + ½ cup buttermilk per 1 tsp baking powder; reduce other liquid by ½ cup
The buttermilk supplies the acid. Excellent in pancakes, scones, and quick breads that already have a liquid to swap out.
Baking Soda + Lemon Juice or Vinegar
good¼ tsp baking soda + ½ tsp lemon juice or white vinegar per 1 tsp baking powder
The cleanest swap when you have no cream of tartar. The tiny amount of acid is undetectable in the finished bake.
Baking Soda + Plain Yogurt
good¼ tsp baking soda + ½ cup plain yogurt per 1 tsp baking powder; reduce other liquid by ½ cup
Adds tenderness and a faint tang. Suits muffins and coffee cakes; awkward in recipes with little liquid to replace.
Self-Rising Flour
goodSwap the recipe's all-purpose flour 1:1 for self-rising and omit the baking powder and salt
The simplest fix for biscuits, pancakes, and quick breads. Each cup already carries about 1½ tsp baking powder.
Baking Soda + Molasses
moderate¼ tsp baking soda + ¼ cup molasses per 1 tsp baking powder; cut sugar by ¼ cup
Only for spice cakes, gingerbread, and dark cookies where molasses flavour belongs.
Whipped Egg Whites
moderateBeat the recipe's egg whites to soft peaks and fold in last; omit the baking powder
Works in sponge cakes, soufflés, and pancakes. Not a fix for cookies or dense batters.