Snickerdoodles Lab215 recipes
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Caramel Snickerdoodles

12tomatoes.com · Makes 2 dozen cookies

Against 215 snickerdoodle recipes

More cream of tartar than 75% of recipes and less egg than 79%.

See how all 215 snickerdoodle recipes compare →

Get the method at 12tomatoes.com →This page has the ingredients and the numbers. The instructions and photos are on the original recipe, which Recipe Lab does not republish.

How it compares

Against the typical batch: the median of 215 snickerdoodle recipes, per 100 g of flour.

  • More cream of tartar than 75% of recipes: 1.8% of the flour weight against the typical recipe's 1.2%.
  • Less egg than 79% of recipes: 15% of the flour weight against the typical recipe's 27%, about half as much.
Fat: 66%, 67th percentileSugar: 94%, 59th percentileEgg: 15%, 20th percentileCream of tartar: 1.8%, 82nd percentileLeavening: 1.7%, 58th percentileSalt: 0.9%, 61st percentileFatSugarEggCream oftartarLeaveningSalt
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (11)

  • 1 cup unsalted butter, softened≈ 227 g
  • 1 1/4 cup sugar, divided≈ 250 g
  • 1/3 cup light brown sugar, packed≈ 73 g
  • 1 egg≈ 50 g
  • 1 tablespoon vanilla≈ 13 g
  • 2 3/4 cups flour≈ 344 g
  • 2 teaspoons cream of tartar≈ 6 g
  • 1 teaspoon baking soda≈ 6 g
  • 3 teaspoons ground cinnamon, divided≈ 8 g
  • 1/2 teaspoon salt≈ 3 g
  • 12 Kraft caramel candiesn/a

flour 344 gbatter 980 g

≈ marks grams converted from cups and spoons with standard densities; the rest are weights the source printed.

Baker's percentages

Grams per 100 g of flour, and where that falls among all 215 recipes. Shaded: the middle half. Tick: the median.

  • Fat66% · 67th percentile
  • Sugar94% · 59th percentile
  • Egg15% · 20th percentile
  • Cream of tartar1.8% · 82nd percentile
  • Leavening1.7% · 58th percentile
  • Salt0.9% · 61st percentile

Oven

Temperature
not stated
median 350°F
Time
10 to 11 minutes
median 11 minutes

Keep exploring

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