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 
Sugar Cookies Without Baking Powder
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Are you still eating out, ordering pizza or stopping at the Drive-Thru window on your way home to get dinner? Let me show you how simple it is to put delicious, homecooked meals on the dinner table in less time than it takes you to order takeout. It's healthier and a lot less expensive and best of all, it won't take much time at all to prepare these homemade freezer meals. Order your copy of Freezer Cooking Made Simple Today!
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!
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.
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!
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.
Very good! Thank you for sharing!!!
Im letting this stand in my fridge as we speak. Already the dough smells and taste amazing
I don’t have nutmeg, what can I substatute?
A substitute for nutmeg could be either cinnamon, ginger, or mace. I personally would do a combination of cinnamon and ginger. Hope that helps.
Just about any “sweet” spice would work, as would a mixture of spices. Do you have cinnamon, or pumpkin pie spice? They would work wonderfully here. Personally, I *love* cardamom. It reminds me of the taste and aroma of chai tea, as it should – it’s one of the key ingredients. Many Scandinavian recipes use this spice in baked goods, and it’s wonderful. But really, use what you have or like – if you don’t like nutmeg (weird, I know, but there are some folks who don’t like it) don’t use it – use cinnamon or allspice, or whatever.
this person said without baking soda/powder
The original request was for recipes without baking powder. It appears she can use baking soda. The conversation also included some discussion about substitutions for nutmeg and other sweet spices. The person looking for nutmeg substitutes might want to start a new “looking for requests” in a new thread to get more suggestions. I agree also, that Sylvia’s recipe looks appealing. I’ll have to try it and if it’s as good as I suspect, I’ll post it as a recipe. Thank you everyone.
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.
use number four its the best what sylvia said.just try it.
I didn’t have any baking powder, so that led me to Google recipes without it, and I happened upon this site. I tried the recipe in comment #4, and it was really good! My friends loved it, they even asked me to make more. I made it with the cinnamon roll, and it was so good. I recommend that recipe! Thank you Sylvia!!
I just made Sylvia’s recipe from comment #4. All I can say is WOW!! These are delicious!! I will add this to my recipe book!! Thank you so much for the suggestion.
We use Hain brand baking powder (no corn). No aftertaste, but pricey.