Here’s where I get bossy for a second. Do not use yeast as a substitute for baking soda unless you want to wait three hours for your cookies to rise—and they probably won’t, because cookies aren’t designed for yeast. Trust me, I tried it once during a snowstorm. It was a tragic, flat, beery mess. Stick with the options above.
So what do I actually reach for?
If I’ve got nothing but time, I’ll go the whipped egg white route because it makes me feel like a wizard. But if I’m hangry and in a rush? Baking powder is my go-to, or if I’m feeling reckless, I’ll use buttermilk with a tiny pinch of plain white vinegar—the acid reacts with the liquid to create bubbles. Yes, it’s science, but the tasty kind.
At the end of the day, the best substitute is the one you already have in your cupboard. And if all else fails? Call your neighbor. They probably have an ancient box of baking soda sitting behind their expired mustard. Just say you’re returning it with interest—a cookie on the house.
So next time you’re in a pinch, take a breath. Your baking game and your cleaning routine don’t have to stop because of one missing white powder. You’ve got this. Now go make something awesome.
