When I make snickerdoodles, they taste too "tangy" to me which I believe is due to the acidity of the tartaric acid. The recipe I have calls for a 2:1 ratio of cream of tartar to baking soda which is consistent with the proportions in How do I make a baking powder substitute? and What is the difference between baking soda and baking powder?
What can I do to reduce the tanginess?
Here's the recipe from a 50 year old Betty Crocker cookbook (American measures):
1 C shortening
1 1/2 C sugar
2 3/4 C flour
2 tsp cream of tartar
1 tsp soda
1/4 tsp salt
Cream shortening and sugar. Beat in eggs. Sift together all dry ingredients then add gradually to the shortening mixture. Roll into 1 1/2" balls and roll in a mixture of 2 Tbsp sugar and 2 tsp cinnamon (you'll need more than this). Place about 2" apart on an ungreased baking sheet (you can use Silpat or parchment). Bake at 400°F for 8 - 10 minutes. They should be lightly browned but still soft. If you prefer a crisp cookie, add a minute or two to the baking time. They'll puff up then flatten with a cracked top. Makes about 5 doz. 2" cookies.
I've slightly modernized the instructions, but there's really no changes.
I've used what we in the US call "cinnamon" which is actually Cassia (it's what you get at the grocery store and what you grew up on if you're American). If you buy Vietnamese or "Saigon" cinnamon that's what you're getting. I've also used true cinnamon (Ceylon). To me, it made the cookies taste very "Christmasy" and was a nice variation.