Baking powder plays a crucial role in the texture and rise of cookies. When moistened in a dough or batter, a chemical reaction takes place that produces carbon dioxide gas, inflating cookies and causing them to rise. This provides a more forceful pressure that encourages the dough to spread up and out, giving cookies their familiar appearance. Baking powder combines both an acid and a base, eliminating the need for other acidic ingredients to activate the leavening process. It regulates how air cells expand, and the ability of the dough to handle that expansion depends on gluten. Baking powder contributes to the flavor of cookies and helps control the spread, giving them a puffy, light texture with a pleasant crunch.
In summary, baking powder in cookies:
- Produces carbon dioxide gas, inflating cookies and causing them to rise.
- Regulates how air cells expand, affecting the texture of the cookies.
- Contributes to the flavor of cookies and helps control the spread, giving them a puffy, light texture with a pleasant crunch.
