Recipes with cream of tartar

Powdered sugar cut-out cookies stay tender and soft, perfect for decorating. Almond and vanilla extracts give these holiday classics a complex, bakery-style flavor that beats other sugar cookies.

Cut-out sugar cookies made with powdered sugar and egg whites for ultra-tender, snowy-white cookies that hold their shape under cookie cutters. Perfect for holiday decorating with frosting or colored sugar.

Classic biscuits made with cold butter cut into the flour for flaky, tender layers and a tall rise. Cream of tartar lends a subtle tang. Roll and cut, or drop by the spoonful for rustic drop biscuits.

Frozen rhubarb mousse: tart rhubarb puree folded into Italian meringue and whipped cream with a splash of raspberry liqueur. Light, airy spring dessert that scoops like ice cream.

Cold lunch biscuits are sturdy, lightly sweetened lunchbox biscuits made with milk, shortening, and a stiff flour dough. Bake them once and they keep for weeks in a tin.

Sugar cookies with a half-shortening half-butter base for crisp edges and tender centers. Pressed flat with a sugar-dipped glass, baked 8 minutes, ready to ice and decorate.

Classic fluffy and light Angel Food Cake topped with juicy raspberries.

Cranberry almond bundt cake with cornmeal and applesauce. A dairy-free leaning bundt with tart cranberries, ground almonds, and a soft golden crumb. Drizzle with glaze or dust with powdered sugar.

Decorated sugar cookies use powdered sugar and a touch of almond extract for tender, rollable dough that holds intricate cookie cutter shapes. The classic Christmas cookie recipe.

Gluten free chocolate cake with a light, airy crumb built from whipped eggs, melted semisweet chocolate, cornstarch and ground amaretti instead of flour. Spiked with dark rum and rich without being dense.

Light and as fluffy as a feather. This version is served with whipped cream and fresh berries.

Spiced apple-orange muffins with grated fresh fruit and warm spices. Light texture from folded egg whites. Optional raisins for extra sweetness.

Buttermilk breakfast biscuits cut into wedges, brushed with milk, and dusted with sugar before baking. A scone-style sweet biscuit with tender flaky layers and a lightly crisp golden top.

Honey and cream griddle scones, an old-fashioned Welsh-style bakestone scone cooked on the stovetop, not baked. Whole wheat dough sweetened with honey and made tender with sour cream.

Easy cream biscuits with butter, heavy cream, and a cream-of-tartar leavening. Tender, flaky biscuits ready in 45 minutes; serve with butter, whipped cream, or jam.

Star sugar cookies with butter, both granulated and powdered sugar, plus cream of tartar for that signature soft chew. Roll, cut, and decorate or bake as flattened balls.