Can I use baking powder for my cookies instead of baking soda?!
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Here is what I found for you at bing.com I think it will help you.
Question: How Do I Substitute Between Baking Powder and Baking Soda?
Baking powder and baking soda both are leavening agents, which means they help baked goods to rise. They are not the same chemical, but you can substitute one for another in recipes. Here's how.
Answer: Using Baking Powder Instead of Baking Soda
You need to use 2-3 times more baking powder than baking soda. The extra ingredients in the baking powder will have an effect on the taste of whatever you are making, but this isn't necessarily bad.
Ideally, triple the amount of baking powder to equal the amount of baking soda. So, if the recipe called for 1 tsp baking soda, you would use 3 tsp baking powder.
What I do is compromise... I use twice the amount of baking powder as baking soda (add 2 tsp of baking powder if the recipe calls for 1 tsp baking soda), plus I omit the salt (which adds flavor but also affects rising in some recipes).
bing.com
Use whatever receipe says is the best but and in your case answer is no - don't do it.
Recipes that generally don’t take baking soda, but instead require baking powder generally have longer baking times. This is because the cream of tartar in baking powder acts as a second leavening agent, and takes over when the baking soda, or sodium bicarbonate, is rendered inactive by long exposure to heat.
Thus one often sees baking powder required in recipes like muffins, cakes, and non-yeast breads. It is also popular in recipes like biscuits, which have to cook at a high heat.
It is possible to substitute baking powder for baking soda, though one may need to add a larger amount of powder to get the same results. However the reverse is not true. Substituting baking soda for baking powder will not work in recipes that require high heats or long cooking times. As well, baking soda has a somewhat bitter taste, which can be hard to mask.
If one is in a bind and the store is closed, baking soda mixed with cream of tartar is essentially “do it yourself” baking powder. Mix two parts of cream of tartar to one part of baking soda to make baking powder. This will also dull the taste of the baking soda, so that it won’t give off a bitter taste.
http://www.wisegeek.com/what-is-the-diff…
Not really. The one used in your recipe depends on the other things in the recipe. They work with certain ingredients and not with others.
