Snickerdoodles Lab215 recipes

Snickerdoodles Lab · Calculator

Design your own snickerdoodles

The sliders start at the typical batch: the median of 215 recipes for each ingredient, in grams per 100 g of flour. Move any of them within the range that 90% of recipes use (the 5th to the 95th percentile) and the grams update, with where your choice sits among the recipes and what that ingredient does.

This scales ratios; it is not a tested recipe. Each ingredient moves on its own against the flour, and a combination no recipe uses may not bake the way you expect. For the method, pan and oven, follow the real recipes nearest your numbers.

Flour

340 g, about 2 3/4 cups, makes one typical batch.

Start from a recipe

Grams per 100 g of flour

  1. 215 g · 63%about 1 cup

    In the middle: 47% of recipes use more, 52% less.

    Butter, sometimes with shortening, which keeps the cookie thick and soft rather than flat and crisp.

  2. 305 g · 90%about 1 1/2 cups

    In the middle: 50% of recipes use more, 48% less.

    Mostly granulated sugar in the dough, before the cinnamon-sugar coating that is not counted here.

  3. 90 g · 27%about 2 large eggs

    In the middle: 51% of recipes use more, 48% less.

    Egg keeps the middle soft and chewy.

  4. 4 g · 1.2%

    In the middle: 49% of recipes use more, 47% less.

    Cream of tartar is the acid that reacts with baking soda and gives the snickerdoodle its slight tang and pillowy crackle.

  5. 6 g · 1.7%

    In the middle: 30% of recipes use more, 47% less.

    Usually baking soda paired with cream of tartar; recipes without the tartar use baking powder instead.

  6. 2.5 g · 0.8%

    In the middle: 46% of recipes use more, 40% less.

    Salt balances the sugar coating.

Your snickerdoodles

Your snickerdoodles in grams, with approximate volumes
IngredientGrams
Flour340 gabout 2 3/4 cups
Fatbutter, oil and shortening215 gabout 1 cup
Sugarwhite sugar, brown sugar, honey and syrups305 gabout 1 1/2 cups
Eggwhole eggs, yolks and whites90 gabout 2 large eggs
Cream of tartar4 g
Leaveningbaking soda and baking powder6 g
Salt2.5 g
Total963 g

963 g in all from 340 g of flour, counting only the groups above.

Closest real recipe: The Perfect Snickerdoodle Cookies (momontimeout.com).

BakeThe median of 193 recipes is 350°F (175°C), most for 9 to 12 minutes at their own size. A bigger or smaller batch, or a different pan, changes the time.

The 3 real recipes nearest your numbers

Measured on fat, sugar, egg, cream of tartar, leavening and salt at once. These are published, tested recipes: follow one for its method, pan and timing, or load its percentages and adjust from there.

  1. 1

    The Perfect Snickerdoodle Cookies · momontimeout.com

    fat 66% · sugar 87% · egg 29% · cream of tartar 1.4% · leavening 1.9% · salt 0.9%

  2. 2

    Snickerdoodles · sugarhero.com

    fat 59% · sugar 95% · egg 26% · cream of tartar 1.6% · leavening 1.6% · salt 0.8%

  3. 3

    Snickerdoodles · onceuponachef.com

    fat 61% · sugar 87% · egg 27% · cream of tartar 1.7% · leavening 1.6% · salt 0.8%

How the calculator works

Every recipe is reduced to baker's percentages: grams of each ingredient group per 100 g of flour. The starting point is the median of all 215 recipes for each group separately, so no single recipe is exactly the starting batch. Grams are your flour weight times each percentage, rounded to the nearest 5 g above 50 g and the nearest gram or half gram below.

“More than 80% of recipes” counts the recipes with strictly less of that ingredient per gram of flour. The nearest recipes are measured on every ingredient at once, each scaled by how much recipes vary on it, so a wide-ranging ingredient does not outweigh a narrow one.

Only the groups listed are counted. Vanilla, spices, mix-ins and toppings are left out unless they have their own slider. Volumes are approximate: flour at 125 g a cup, sugar 200 g, butter or oil 225 g, a large egg 50 g.