And they were for the first couple of bites. But then the after taste of the cream of tartar would kick in leaving me with an nasty sour taste at the back of my throat.
I'd go for awhile without making them and then hope would spring eternal and I'd try again, only to be disappointed...again.
I hadn't made them for years but was looking for something different to make for my husband for lunches and snacks. He's a crunchie cookie kind of guy and is quite fond of the vanilla flavour. I thought snickerdoodles fit the bill, but the nasty aftertaste still lingered in my memory.
I decided to do some research into whether cream of tartar was an essential ingredient in the snickerdoodle recipe. According to what I read on the internet (and we all know everything we read there is true) cream of tartar is an acid salt produced as a by product in the sediment of the wine making process.
It has a fancy scientific name and a chemical formula which I won't bore you with but apparently I could have found some at the bottom of my carboy when I was bottling wine a few years ago.
Because it's an acid it reacts with baking soda to cause the leavening effect you expect to get when you put baking soda into a recipe. And here's the good news...baking powder already has a component of cream of tartar in it, but without the nasty acidic taste.
So I decided to see if it's possible to make Snickerdoodles with baking powder instead of baking soda and eliminate the after taste. For those enquiring minds who want to know the answer is yes and here's the recipe I've been using.
1 ½ cup sugar
2 tbsp. sugar