Cookie Monster!

By: Katy BjorkmanMr. Leingang; 6

Question

How does the amount of baking powder in a sugar cookie effect the cookie?

Hypothesis

As I change the amount of baking powder in a sugar cookie from one teaspoon, 2 teaspoon, 3 teaspoon, all the way to 2 tablespoons then the more baking powder you put in the sugar cookie the less flavor in the cookie and the cookie will have less volume because baking powder adds bitterness to the cookie and to much baking powder will take away the affect of the flour which adds the height to a sugar cookie.

Variables

• Manipulated Variable – Amount of baking powder in the sugar cookie

• Responding Variable – the taste, size, look, and texture of the sugar cookie

• Controlled Variable – The amount of time cookie is cooked, amount of other ingredients in the cookie, persons tasting the cookies

Procedure

1. Set up as diagram shows.2. Create sugar cookie dough as

recipe shown, cut cookies in circles that are 1 cm thick and 2 in in length, place on cookie sheet and bake until lightly golden brown.

3. Measure the height and length in centimeters of three cookies and find average.

Diagram

4. Have each taste testers eat a cookie and record the texture, taste, look, and smell of the cookie.5. Repeat steps 1-4 with the different amount of baking powder for trial 2 and 3.

Data TableBaking powder amount

Taste tester 1 Taste tester 2 Taste tester 3

½ tea. Taste- Flour and sugarLook- Circle cookie

Taste-Sugar cookie- Flour/cookieLook- golden brown

Taste- Not very sweetLook- Good

0 tea. Taste-very floury, vanilla, some sugarLook-circular, sugary

Taste- Lots of flourLook- Circle, like the last one

Taste- Bland, sugar topping vanillaLook- Flat-round-not as full as #1

1 tea. Taste-Bland little sugar Look-Puffy, like a regular cookie

Taste-Sugary, flouryLook- Poufy, sugary

Taste- Sugary sweetLook- Round uneven thickness, golden brown bottom

2 tea. Taste- Little burnt flourlook- Poufy, like a cookie

Taste- Very little sugarLook- Tiny

Taste- Buttery Look- Round, even thickness

3 tea. Taste- Very bland, no flourLook- Really poufy

Taste- bland very little sugar tasteLook- Big and poufy

Taste- Buttery sugaryLook- Poufy thickness, golden brown bottom

Materials

• Cookie Sheet• Oven • Sugar Cookie Recipe• Baking Powder • Measuring Spoons• 3 Taste People• Metric Ruler• Plastic Spatula

Graph

Background Information

The first chocolate chip cookie was made by Ruth Wakefield in 1930. She wanted chocolate cookies so se put in some cooking chocolate Andrew Nestle gave her and broke it into pieces. The chocolate didn’t melt and created what is known today as chocolate chip cookies. Nestle and Wakefield worked together and he added her recipe to the back of his chocolate package.

Cookies date back to the 17th century in Persia (modern day Iran) America’s first

cookie was brought over by English, Scots, and Dutch immigrants. English tea cakes and Scotch shortbread resembles are simple “butter cookies”. The sugar cookie now has its own national day. Which is July 9th. In the earlier days,

cookies were put in the back of the cake chapters and had puzzling names such as “plunkets” and “cry babies”. Now cookies have their own section and not one cook book could hold all the recipes in the U.S.

today.

The English call their cookies biscuits. Spanish call them galletas. Germans call

them Kels. Italy, many names ex. Amaretti and Biscotti. The Favorite cookie of the U.K. is shortbread. France favorite cookie is sabels and macaroons. Italy's is biscotti. Americas and Canada's favorite cookie is chocolate chip. The chemical formula for baking powder is NaHCO3.

baking powder is just like yeast but works faster. Baking powder has Cream of Tartar mixed with it. The reaction between the

two is: NaHCO3 + KHC4H4O6KNaC4H4O6 + H2O+CO2

The chemical formula for baking powder is NaHCO3. baking powder is just like yeast

but works faster. Baking powder has Cream of Tartar mixed with it. The reaction between the two is: NaHCO3 + KHC4H4O6

KNaC4H4O6 + H2O+CO2. Single action baking powder= Creates all its

bubbles when it gets wet (most common)Double action baking powder=Creates

bubbles when it get wet. Then re-creates bubbles when it gets hot.

Baking powder is originally made from baking soda.

Conclusion

Abstract