Cream of Tartar is an acidic ingredient without a lot of taste, and it's used (as you note) in helping to stiffen egg whites when beating, as well as helping to prevent crystallization in some sugary desserts.
Well, in a cookie recipe it's most likely that cream of tartar is paired with baking soda for leavening (i.e., creating bubbles and "lift" while baking).
what is the purpose of cream of tartar in a recipe?
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