Hi, all, another great question from a member (The Cookie Princess) which I am redirecting to this forum:
What are your thoughts? GO!
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I'm no scientist, but I've never used more than a teaspoon of baking powder in a roll and cut cookie recipe.
I always use just 1/4 tsp. I guess I could always omit it at that point. LOL
3/4 works for me! Every now and then I will have a wierd batch though. I buy different brands of butter and I think that could be the culprit. I do blame things on the weather alot too lol!! I know all of you cookie bakers agree that weather - esp. temperature and humidity play a big part in the success rate of our work.
I leave out the BP entirely with no change in taste or texture. I live at 5,000 feet and the BP causes much more spread 'out' than puff 'up' 
I have used Sugarbelle's recipe many times and it is great with the BP omitted.
The recipe I have uses 3 tsp of BP. It's the No Fail Sugar Cookie recipe and it works great. The only time I have trouble with spreading is if my butter isn't right.
I use a recipe from Signature Sweet Shoppe that I love and there is no baking powder. I have problems with spreading if I do not refrig the cookies until they are thoroughly chilled and only one batch at a time on the center rack of a convention oven.
I use this one also but using cut it down to may 1 1/2 tsp. I was just curious if anyone had problems with spreading. Maybe it's my butterOriginally Posted by Jennifer:
The recipe I have uses 3 tsp of BP. It's the No Fail Sugar Cookie recipe and it works great. The only time I have trouble with spreading is if my butter isn't right.
Can you share that recipe?Originally Posted by Tina At Sugar Wishes:
I use a recipe from Signature Sweet Shoppe that I love and there is no baking powder. I have problems with spreading if I do not refrig the cookies until they are thoroughly chilled and only one batch at a time on the center rack of a convention oven.
I started popping my trays of cookies in the freezer while one was in the oven and I was cutting out another tray. The circle of activity worked really well for getting a crisper edge and not spreading.
Spread is a function of a few things, so it's very difficult to tell just from the absolute quantity of leavening in a recipe how much it will spread. Relative measures will provide more insight. So for instance, a relatively high ratio of fat to flour will cause more spread; more poof/spread will also be caused by a relatively high ratio of leavening to other ingredients. The type of fat used also makes a difference. All else the same, a cookie with all butter is going to spread more than one with the same relative quantity of shortening, because butter has a lower melting point than shortening. So looking at the entire recipe formulation will yield more information about its potential behavior than looking at just one ingredient.
Originally Posted by Tina At Sugar Wishes:
I use a recipe from Signature Sweet Shoppe that I love and there is no baking powder. I have problems with spreading if I do not refrig the cookies until they are thoroughly chilled and only one batch at a time on the center rack of a convention oven.
I am so sorry I never got followup comments on this and did not see the requests for this recipe.
http://www.youtube.com/watch?v=B5moVhLL0LA
Jenny Arta is a business woman. She has been baking forever. But I really tested many many recipes and this works well for me. She has also been very kind and answered any questions I had and we have become nice baking friends via FB.
It's 5 ingredients; flour, eggs, vanilla, sugar and butter. But I love the consistency of the cookies. If I bake them a minute longer they are a bit crunchier and if I bake a minute under they are softer.
I love a great butter and vanilla taste and this has both.
Again many apologies for not answering earlier questions.
Tina
Originally Posted by Tina At Sugar Wishes:
I am so sorry I never got followup comments on this and did not see the requests for this recipe.
http://www.youtube.com/watch?v=B5moVhLL0LA
Jenny Arta is a business woman. She has been baking forever. But I really tested many many recipes and this works well for me. She has also been very kind and answered any questions I had and we have become nice baking friends via FB.
It's 5 ingredients; flour, eggs, vanilla, sugar and butter. But I love the consistency of the cookies. If I bake them a minute longer they are a bit crunchier and if I bake a minute under they are softer.
I love a great butter and vanilla taste and this has both.
Again many apologies for not answering earlier questions.
Tina
Tina, Thanks for the info! An aside: Be sure to check the "Following This Topic" button in the upper right of any forum post that you want to follow (or to change your notifications to automatically receive notifications on any forums on which you've commented). This should ensure that you get notified properly/in a timely way. Cheers!