-
The HBHW Recommends
Sugar Cookies Without Baking Powder
Print This Post
I’m looking for simple cookie recipes made without baking powder. I am allergic to corn starch which is the filler in baking powder. I also can’t eat my own biscuits and white cake anymore 
Come join me and over 200 other frugal-minded women in this new and exciting community. Share tips and recipes, learn new frugal skills and have fun with others just like you.
Come take a look and see what it's all about for just $1 for the first 7 days.
One member says: "It feels very comfortable here, a nice supportive community, kind of feels like putting on my sweats and curling up a comfy couch after a long day!".
Join us today at www.HillbillyHousewifeClub.com. We'd love to have you!
This post was submitted by Blanche.
About this Post
|
Print This Post
Comments
5 Responses to “Sugar Cookies Without Baking Powder”
Leave a Reply
Hillbilly Housewife • All Rights Reserved. • Entries (RSS) and Comments (RSS).
Website & Graphics by ccd
Website & Graphics by ccd
November 4th, 2009 at 11:34 am
It is possible to purchase corn free baking powder, although it is a more expensive. My experiences with it have been mixed. The can recomends doubling the amount, but I haven’t noticed a difference when I don’t. It can leave an odd aftertaste, but I have been able to eliminate that in most recipes my adding an equal amount of apple cider vinegar. (if the recipe calls for 1t baking powder, I add that plus 1t of the vinegar.) In cakes, brownies and muffins it works great. I haven’t tried it in biscuits or cookies yet. Learning to cook without a common ingrediant can be done it just takes some trial and error (and a few flops!) Good luck!
November 4th, 2009 at 11:59 am
Janet’s Mexican Wedding Cookies
Not a sugar cookie, but has no baking powder. The
whole wheat makes these taste ‘nutty’ without nuts.
They bake in one batch too, which is nice n’ easy.
1/3 c. powdered sugar
1 stick butter, room temperature
1/2 tsp. vanilla + 1/2 tsp. almond extract
3/4 c. unbleached flour
1/2 c. whole wheat flour
1/8 tsp. sea salt
Preheat oven to 325. Mix all ingredients thoroughly.
Make 1-inch balls, place two inches apart on an un-
greased cookie sheet. Bake for 18 to 22 minutes, ’til
set but not browned on top.
Cool slightly, then roll in:
about 1/2 c. powdered sugar in a large bowl
Cool completely, then roll again in the powdered sugar.
November 4th, 2009 at 2:17 pm
Here is a substitute recipe for baking powder that uses baking soda and cream of tartar. Now I am not sure that cream of tartar doesn’t contain cornstarch it shouldn’t because it is a byproduct of wine manufacturing but you may want to research to make sure. I use this on the rare occasion that I run out of baking powder and don’t have time to run to the store but this was how all housewives in the eighteenth century made baking powder. You can buy cream of tartar in bulk for much cheaper than the little bitty jars. Here is the recipe: for 1 tsp of baking powder add to the recipe instead 1/4 tsp baking soda plus 5/8 tsp cream of tartar. Or you can substitute 1/4 tsp baking soda and 1/2 cup buttermilk or yogurt making sure that you subtract that amount of non oil liquid from the original recipe. This works great in biscuits. Will post a recipe for Sour Dough biscuits later. Good luck!
November 4th, 2009 at 7:31 pm
Here is my non-baking powder recipe:
Sugar Cookies
1 cup white sugar
1/2 cup light brown sugar
1 stick butter
2 eggs
1 tsp vanilla
2.5 cups white flour (unbleached, all-purpose)
1 tsp baking soda
1 tsp salt
pinch of nutmeg
Mix butter and sugars together until creamy
Add Eggs
Add Vanilla
Mix flour, salt, soda, nutmeg together.
Add to moist ingredients.
Mix well
Cover and refrigerate for at least an hour, preferably over night.
Next morning, scoop out small amount, roll into a ball, roll in sugar (or cinnamon sugar if you want snickerdoodles). Place on parchment line baking sheets. Bake at 350 degrees for about 10 minutes until lightly browned. Let cool 2 minutes on cookie sheet, transfer to cooling rack. Wait if you can to eat.
My children, their friends, the church youth group — beg for these cookies.
November 4th, 2009 at 8:57 pm
SUGAR COOKIES “To Roll or Not to Roll”
from Gold Medal flour package
1 cup sugar
1 cup butter or margarine, softened
1 teaspoon vanilla
½ teaspoon almond extract
1 egg
2 1/3 cups Gold Medal all-purpose flour
½ teaspoon baking soda
colored sugar or granulated sugar
Preheat oven to 375°.FOR NO-ROLL COOKIES: In large bowl, beat sugar and butter on low speed or with spoon until light and fluffy. Stir in vanilla, almond extract and egg. Stir in flour and baking soda. Shape dough by teaspoonfuls into balls. On ungreased cookie sheet, place 2 inches apart. Flatten with bottom of glass dipped in sugar. Bake 9 to 11 minutes or until set. Immediately remove from cookie sheet to cooling rack.FOR ROLLED CUTOUT COOKIES: Use 1 ½ cups powdered sugar instead of 1 cup sugar. In large bowl, beat powdered sugar and butter on low speed or with spoon until light and fluffy. Stir in vanilla, almond extract and egg. Stir in flour and baking soda. Cover and refrigerate at least 2 hours. Divide dough in half. Roll each half ¼” thick on lightly floured surface. Cut into desired seasonal shapes with 2-to-2 ½” cookie cutters. If cookies will not be frosted, sprinkle with sugar. On ungreased cookie sheet, place cutouts 2” apart. Bake 7 – 8 minutes or until edges are light brown. Immediately remove from cookie sheet to cooling rack.