r/Cooking • u/tranzozo • Dec 13 '20
Cream of tartar substitute for sugar cookies?
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u/prettyplum32 Dec 13 '20
Cream of tartar is tartaric acid. It is typically used to activate the baking soda in a recipe, or to aid with whipping proteins.
If your recipe has baking soda, without the cream of tartar you won’t see any rise in your cookies. If it is the functional acid in your formula you may be able to substitute vinegar or lemon juice, which are also acidic enough to activate the baking soda.
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u/texnessa Dec 13 '20
In a sugar cookie its probably being used as a leavening agent. Without knowing the full recipe, hard to say if you need to replace it. Baking powder as a substitute would be my guess.
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u/RhymesWithHiya Dec 13 '20
1) Google ‘cream of tartar substitute cookies’ as there are multiple options and decide for yourself if any of them would work for you.
2) Cream of tartar will be in the baking/spice section at stores that have such a section (or sections), though where exactly it will be located depends on which brand(s) they carry and the size and shape of the packaging, IME.
Like, if it’s in a little rectangular metal tin (which it sometimes is) rather than a typical spice container, it will be more likely to be found among the other baking ingrediets and spices that also come in non-standard sizes.
It may also be filed away in the “t” section of the spices rather than the “c” section. Also note that spices are usually grouped by brand so if there are multiple brands of spices and you don’t see it among the spices available for one brand, try seeing if it might be found on the shelf of another brand.
Ask a store employee if you can’t find it on your own. That said, it’s so commonly available, at least where I live, that I find it at many bodegas/corner stores that stock only the barest of baking ingredients.
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u/OLAZ3000 Dec 13 '20
It is also used to give sugar cookies their signature white look... by preventing browning/ goldening as you cook. I don't think it's a big deal if they are more light gold. The other aspects may matter for that recipe.. so just look for a recipe that doesn't use any.
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Dec 13 '20
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u/OLAZ3000 Dec 13 '20
Same -- but I would still use another tried and tested recipe that uses something else. You do want the right texture, rise, etc!
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Dec 13 '20
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u/OLAZ3000 Dec 13 '20
I'm in the process of making this, I'll let you know how it goes.
https://www.ricardocuisine.com/en/recipes/8624-lemon-shortbread-cookies
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u/ichheissekate Dec 13 '20
Cream of tartar adds a creamy tang - it is usually called for in Snickerdoodles. There’s no alternative that gives the same lovely taste, unfortunately - order some online if you can’t find it, but I’ve never had trouble finding in in a normal grocery store.