Yes, cream of tartar can make cookies rise, but not on its own.
Cream of tartar is an acidic ingredient. Its primary function in baking, specifically when it comes to leavening, is to react with baking soda (an alkali). This reaction creates carbon dioxide gas. This gas is what causes cookies, cakes, and other baked goods to rise.
Here's a breakdown:
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Cream of Tartar Alone: Cream of tartar by itself will not significantly contribute to the rise of cookies. It mainly helps to stabilize egg whites (if used in the recipe) and can contribute to a chewier texture.
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Cream of Tartar + Baking Soda = Leavening Action: When combined with baking soda, cream of tartar acts as a leavening agent. The chemical reaction between the acid (cream of tartar) and the base (baking soda) produces carbon dioxide (CO2). This CO2 gets trapped in the dough or batter, causing it to expand and rise during baking.
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Substituting for Baking Powder: If you don't have baking powder, you can create a similar effect by using a mixture of baking soda and cream of tartar. A common substitution is:
- 1 teaspoon of baking powder = 1/4 teaspoon of baking soda + 1/2 teaspoon of cream of tartar.
In summary, cream of tartar needs to be combined with baking soda to effectively make cookies rise. It acts as the acid component in a chemical leavening reaction.
