What does cream of tartar do to sugar cookies?

Cream of tartar plays a crucial role in sugar cookies, affecting both their texture and appearance:

Texture:

* Stabilizes egg whites: Cream of tartar acts as an acid, helping to stabilize the egg whites during whipping. This creates a more stable and airy structure in the cookie dough, resulting in cookies that are less likely to spread too much while baking.

* Enhances chewiness: The interaction between cream of tartar and the baking soda creates a chemical reaction that releases carbon dioxide, producing air pockets in the dough. These air pockets contribute to a chewier texture.

* Prevents crystallization: Cream of tartar helps to prevent sugar crystals from forming, which can create a grainy texture in the cookies.

Appearance:

* Brighter color: Cream of tartar helps to brighten the color of the cookies, giving them a more appealing white or light-colored finish.

* Crisp edges: The stabilization provided by cream of tartar contributes to crisp edges on the cookies.

Overall, the use of cream of tartar in sugar cookies results in:

* Chewier and less dense cookies

* Cookies that spread less

* Brighter and more appealing color

* Crisper edges

So, if you want your sugar cookies to be light, airy, chewy, and beautiful, make sure to add that pinch of cream of tartar!