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Baking Soda/baking Powder Mistake?
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I set out to make the perfect batch of gluten free Christmas cookies for my boyfriend. I had a great recipe and did everything right....almost. As I was putting the dough into the fridge I realized that I accidentally used baking soda instead of baking powder. Under a time constraint I began to get upset. But then I called my sister who is a baker, and she is a genius! She asked if I had any molasses (which I did because I was also making gingerbread men) and said to add a teaspoon to the dough. The acid (at least I think it was acid) in the molasses would activate the baking soda. I did it, and the cookies came out wonderful! So glad my sister was there to save the day.

Just wanted to share in case anyone else finds themselves in this position! :)

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:D :D :D

So now you have to tell us how those cookies turned out!!! Did he like them???

If anyone doesn't stock molasses maybe brown sugar or golden syrup is the next best.

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The cookies were amazing! He loved them! He said that I really outdid myself and they were even better than last year's (which were regular gluten-filled cookies). It made me so happy. Baking cookies is one of my favorite holiday traditions, so I really wanted everything to come out well for my first gluten-free Christmas. :)

Btw, my sister said that citrus would have also worked, so maybe a few drops of lemon? That would have be a nice option, too.

Also, a little tip: almond extract in butter cookies = amazing! You've gotta try it if you haven't already. Use just a teaspoon, and it'll gives them a really nice, subtle nutty flavor.

Gotta run! It's the crack of dawn, and I have to check on my gingerbread men in the oven. I only have a few hours to decorate before I hit the road!

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Another acid one could use is cream of tartar. Or vinegar. Glad they came out good, thanks for the tip!

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