How do you have your cookies come out soft instead of hard it something to with the baking powder or soda?

Baking powder and baking soda are both leavening agents that help to make cookies soft and fluffy. Baking powder is a mixture of baking soda, cream of tartar, and cornstarch. When baking powder is added to a batter, the acid in the cream of tartar reacts with the baking soda to release carbon dioxide gas. This gas causes the batter to rise and become fluffy. Baking soda is a base, and when it is added to a batter, it reacts with the acids in the batter to release carbon dioxide gas. This gas also causes the batter to rise and become fluffy.

In general, cookies made with baking powder will be softer than cookies made with baking soda. This is because baking powder contains cream of tartar, which is an acid. The acid in the cream of tartar helps to tenderize the gluten in the flour, which makes the cookies softer. Baking soda does not contain cream of tartar, so it does not have the same tenderizing effect on the gluten. As a result, cookies made with baking soda are typically harder than cookies made with baking powder.

If you want to make soft cookies, you should use baking powder rather than baking soda. You can also add a little bit of cornstarch to the batter. Cornstarch is a thickener that will help to keep the cookies moist and soft.