Just pur a batch of Ang's Sugar Softies in the oven. What does the cream of tartar do?

[cynupstateny]

[No message]

 

[curious1]

I do think there's an answer for everything on the net.

http://www.kitchenproject.com/AskWebChef/questions/cream_of_tartar.htm

 

[angak]

I always wondered why Snickerdoodles had the c.o.tartar. those stay softer too for me.

 

[cynupstateny]

How strange. Just about every sugar cookie calls for it. Why not just use baking powder?

 

[evan]

Because...

Cream of tartar is also used to give a creamier texture to sugary things like candy and frosting and to stabilize and increase the volume of beaten egg whites.

 

[cynupstateny]

Yup- I understand that and I really did read the link. But there are whole eggs in

the cookies, unlike a meringue, and "sugary things like candy and icing" really aren't cookies.

Sugar cookies call for cream of tartar and baking soda.....which equals baking powder.

 

[curious1]

I haven't checked, but is it a different ratio of soda to cream of tartar than baking powder?

Also, perhaps they specify that to keep you from using the double acting baking powders with aluminum sulfate in them, they have such a bitter taste...to me, anyway.

 

[cynupstateny]

Might just be one of those things that I'll never understand. Like programming a vcr.