Can you use baking powder in cookies if the recipe calls for soda?

Baking powder and baking soda are both leavening agents, but they work in different ways. Baking powder contains a base (usually baking soda), an acid (usually cream of tartar), and a cornstarch to keep the mixture dry. When the baking powder is combined with water, the acid and the base react to create carbon dioxide gas, which makes the baked goods rise. Baking soda, on the other hand, is just a base, so it needs to be combined with an acid in order to produce carbon dioxide gas.

If a recipe calls for baking soda, you can try substituting baking powder but add 3 times the amount to get the equivalent. However, it's important to note that the texture of the baked goods may be different. Baking powder will produce a finer crumb than baking soda, so if you're looking for a light and fluffy cookie, you might want to stick with baking powder.