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.

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.

Not too sweet, these scones are perfect to enjoy with a cup of warm tea!

Silky rose-scented candy squares dusted in powdered sugar, made with cornstarch and cream of tartar. Customize with pistachios, almonds, or fruit flavors for an authentic Middle Eastern sweet.

These scones are an excellent treat alongside of a steaming cup of coffee for breakfast, brunch, or dessert!

Scotch pancakes are small, thick griddle cakes leavened with cream of tartar and baking soda for an old-fashioned tangy lift. Cook on a hot griddle, serve warm with berries and syrup.

Traditional Irish soda scones made with buttermilk, baking soda, and cream of tartar. Tender, biscuit-style scones with a soft crumb, ready in under 40 minutes. No yeast needed.

A light sponge cake rolled around sugared fresh strawberries and billowy whipped cream. Looks like it came from a French patisserie, but you made it in your own kitchen.

Golden buttermilk biscuits use shortening and tangy buttermilk for sky-high layers and a tender crumb, with cream of tartar doubling down on the lift. Old-school camp-style biscuits that bake up golden in just 10 minutes.

Coconut angel food cake folds shredded coconut into a fat-free egg-white batter, then frosts the cooled tube cake in seven-minute orange frosting and toasted coconut.

I added some pureed strawberries and a couple of drops of red food coloring to make the cake pink.

Chocolate waffles with ice cream, crisp on the outside and tender inside thanks to buttermilk and folded egg whites. Cocoa-rich batter with optional pecans, finished with a scoop of melting vanilla.

Cut-out sugar cookies with vanilla and almond extract. Buttery, soft-set centers with crisp edges. Roll, cut into flowers or shapes, decorate with icing for any occasion.

Egg whites beaten to stiff peaks with sugar and cream of tartar bake into this impossibly light angel food cake where almond extract adds subtle nutty fragrance to the cloud-like crumb.

Classic British raisin scones with cream of tartar leavening, plump raisins, and a tender crumb. A 45-minute breakfast or tea-time bake that's ready before the kettle boils.

A deliciously light chocolate marbled angel food cake is filled with raspberry jam, and topped with coffee cream. It's sweet and rich enough to please your sweet tooth, but without too much guilt.

These cookies are sweet and they really don't need any frosting, but they should be sprinkled with colored sugar before baking. They are very pretty at Christmas time.

Light, crispy citrus waffles brightened by fresh orange and lemon juice and zest, with ground pecans folded in for nutty crunch. Beaten egg whites give them a cloud-like interior. Brunch upgrade.

Apple orange spice muffins lightened the Weight Watchers way with whipped egg whites for lift, chopped apples for natural sweetness, and bright orange zest. Warm cinnamon, nutmeg, and clove perfume every bite.

Dad's melty biscuits bake up tall, fluffy and tender, with cream of tartar and baking powder for extra lift and an egg for richness. Split them warm and slather with butter and jam.

Angel food cake is the guilt-free dessert for most of us, it's light and delicious on its own, or serve it with your favorite fruit compote.

Whole wheat blueberry scones: hearty, lightly sweet, and cinnamon-spiced, with juicy blueberries folded into a tender whole-grain dough. A wholesome, bakery-style scone done right.

These are hotcakes from the isle of Cape Breton in Nova Scotia.

Learn how to make easy, quickbread-style Hot Cross Buns that are yeast-free and require no kneading. The warmth of cinnamon and nutmeg paired with candied fruit highlights this biscuit-style hot cross bun.

Smores cake layers fluffy graham cracker sponge with toasted miniature marshmallows and mini chocolate chips broiled until bubbly. Low-fat campfire-flavored cake without leaving the kitchen.

Because the chocolate is the star in this recipe, spring for the good stuff, like Valrhona or E. Guittard. You can enjoy the muffins as a snack, or at brunch with some crème fraîche or clotted cream instead of normal muffin accompaniments.

Mom's Sugar Cookies with Cream Cheese Frosting recipe

Norwegian sandbakkels rolled-out sugar cookies with a buttery, sandy crumb. A traditional Scandinavian holiday cookie that bakes up crisp and tender.

Ginger molasses muffins fold whipped egg whites into a buttermilk batter spiced with cinnamon, nutmeg, and fresh ginger. Crackly tops, tender tangy crumb, and the warming bite of dark molasses in every bite.

These light yet yummy meringue cookies are fluffy in the insdie, slightly chewy and crispy on the outside. No flour in it, just egg whites with sugar make these amazingly addictive meringue cookies.

Pillowy coconut macaroons fold toasted shredded coconut into a glossy meringue base, then bake into chewy, golden-edged mounds. Six-ingredient flourless cookies with crisp edges and soft centers.

These mini lemon meringue tarts are so cute and handy, and they taste amazingly delicious, buttery shell with lemony filling, topped with fluffy meringue. They are perfect sweet treats at any occasion.

Fluffy and light the roasted beets add beautiful color rising from the bottom.

I made mine in mini pie pans and used a cream cheese/sour cream topping slightly sweetened with confectioner's sugar. The filling is excellent.

Fluffy light yet firm baked to a perfect soft golden crust.