Quote:
Originally posted by Fugee
Yes. My Cook's Illustrated baking book says:
Traditionally a snickerdoodle has a subtle tang or sour undertone that contrasts with the cinnamon sugar coating. Most recipes rely on baking soda and cream of tartar as the leavening agents for two reasons. First, the cream of tartar provides the characteristic tang. Second, the cream of tartar and baking soda cause the cookie to rise very quickly and then collapse somewhat. The result is the characteristic crinkly top.
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Thank you. Hmmm...my favorite sugar cookie recipe requires cream of tartar and a little lemon juice. Perhaps it is not a full-blooded sugar cookie recipe afterall, but the lovechild product of an illiicit affair with a snickerdoodle recipe? How tawdry. But yummy nonetheless.
