But you might not want to after reading this post. Why? Cream of tartar is the ingredient that gives Really Good Snickerdoodles their flavor, texture, and even appearance. Watch the video below for a quick summary of how cream of tartar makes a difference:
Cream of tartar is an acidic by-product of fermenting grapes into wine. Bakers primarily use it to stabilize meringues and whipped creams, and to make traditional cookie recipes like snickerdoodles.
Although not many recipes call for cream of tartar, it’s worth keeping around because it lasts forever. And when you need it, youreallyneed it.
So store cream of tartar in a cool, dry place. Always give it a quick look and a sniff before using it. It should be white in color with no major clumps, and it will smell mildly acidic.
Snickerdoodle recipes were used in national advertisem*nts for Cleveland Baking Powder as early as 1891. But baking powder wasn’t readily available back then.
As a result, enterprising home cooks substituted the baking powder with a mix of cream of tartar and baking soda. And that’s why many traditional recipes use cream of tartar!
Do Snickerdoodles Need Cream Of Tartar?
Not necessarily.
Although I am of the opinion that yes, snickerdoodles are better with cream of tartar—that’s why I included the ingredient in My Best Snickerdoodle Recipe! WHY? I like the tangy flavor that the cream of tartar gives this pretty classic recipe. AND In addition to flavor, using cream of tartar gives the cookies their signature appearance with pronounced cracks and crags on the surface:
It makes their texture unique, too. The cookies are chewy and tacky throughout every bite. This is because the cream of tartar causes the cookies to puff immediately in the oven, then collapse as they cool.
That being said, I mentioned earlier that Cleveland Baking Powder, a prominent baking powder brand in the early 1900s, used a snickerdoodle recipe in its advertising as early as 1891. Their recipe did not use any cream of tartar—instead, it exclusively used baking powder. So you could argue that a snickerdoodle recipe without cream of tartar is the more authentic, original recipe!
What Do Snickerdoodles Without Cream Of Tartar Taste Like?
Even without the cream of tartar, snickerdoodles have a unique flavor and taste. They should taste like buttery sugar cookies with lots of cinnamon and sugar from the snickerdoodle topping.
In addition to having an effect on flavor, skipping the cream of tartar would also result in different textured cookies. Their surfaces are “wrinkled” instead of cracked:
Their texture is also more similar to that of a traditional sugar cookie (or even a chocolate chip cookie without any chips)! What does that mean? They are chewy and doughy in the middle, while crispy on the edges. Without the cream of tartar, the cookies did not puff and fall dramatically.
You can either replace cream of tartar with baking powder at a 1:1.5 ratio (1 teaspoon cream of tartar : 1 ½ teaspoons baking powder), or you can replace cream of tartar with the combination of baking soda and either lemon juice or vinegar (as with this recipe).
You can also simply leave out the cream of tartar from a recipe, which may result in baked goods that are not as fluffy, but will still work out and taste good.
What Does Cream of Tartar Do in Cookies? Cream of tartar makes cookies chewy, as it precludes the sugar in the dough from crystalizing, which would lead to crispiness (ie: the opposite of chewiness).
Most of the time you can just skip the cream of tartar. Your desserts may not be as fluffy as you would like, but the taste will be the same. However, if you're making meringue, know that the peaks may collapse.
But while technically you don't need the ingredient, Food Network still recommends swapping it with vinegar or lemon juice as opposed to leaving it out of a recipe that calls for it. These substitutions work because cream of tartar is powdered tartaric acid, per Healthline.
The bottom line: For smooth, stiff beaten egg whites that keep their shape, don't skip the cream of tartar. If you don't have cream of tartar, substituting 1/4 teaspoon lemon juice or white vinegar per egg white works almost as well. To avoid meringues that weep, don't skip the cream of tartar...
Cream of tartar is what gives snickerdoodles that tanginess. I've found that a lot of people are very sensitive to the tangy flavor of cream of tartar and the bitter, metallic flavor baking soda can have.
If your cookies repeatedly turn out flat, no matter the recipe, chances are your oven is too hot. Here's what's happening. The butter melts super quickly in a too-hot oven before the other ingredients have firmed up into a cookie structure. Therefore, as the butter spreads so does the whole liquidy cookie.
Snickerdoodle cookies have a unique flavor profile due to the addition of cream of tartar and cinnamon, which gives them a slightly tangy and spicy taste. In contrast, sugar cookies have a more neutral, buttery flavor with a hint of vanilla.
This is why baking soda (sodium bicarbonate) has been incorporated into beauty routines due to its alkalinity with a high pH level. The substance works by lightening gray hair but should only ever be used cautiously as it also affects moisture retention capacity making it brittle.
Cream of tartar is an acidic by-product of fermenting grapes into wine. Bakers primarily use it to stabilize meringues and whipped creams, and to make traditional cookie recipes like snickerdoodles.
Cream of tartar is praised for multiple potential health benefits, from migraine relief to help quitting smoking. Yet, the only claim that's backed by science is its effect as constipation relief. The FDA recognizes cream of tartar as a safe ingredient when consumed in small quantities.
No. Cornstarch is a starch used for thickening, while cream of tartar is an acid used for leavening, stabilizing, and preventing crystallization. They play totally different roles in baking and are not considered substitutes for one another.
Is cream of tartar the same as baking soda? No.Although they are similar in appearance, cream of tartar and baking soda are completely different ingredients. Baking soda, which also goes by the name sodium bicarbonate, is a leavening agent that reacts with acids in a recipe.
Where to Find Cream of Tartar. You can find cream of tartar in the spice aisle of most grocery stores. Bakeries can also buy cream of tartar in bulk wherever they buy baking supplies.
Introduction: My name is Nicola Considine CPA, I am a determined, witty, powerful, brainy, open, smiling, proud person who loves writing and wants to share my knowledge and understanding with you.
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