Maple Snickerdoodles
12tomatoes.com · Makes 2 dozen cookies
Against 215 snickerdoodle recipes
More leavening than 99% of recipes and more sugar than 90%.
How it compares
Against the typical batch: the median of 215 snickerdoodle recipes, per 100 g of flour.
- More leavening than 99% of recipes: 4.3% of the flour weight against the typical recipe's 1.7%, about 2.5 times as much.
- More sugar than 90% of recipes: 118% of the flour weight against the typical recipe's 90%.
- Less egg than 75% of recipes: 18% of the flour weight against the typical recipe's 27%.
Ingredients (13)
- 3/4 cup butter, softened≈ 170 g
- 3/4 cup granulated sugar≈ 150 g
- 1/4 cup brown sugar≈ 55 g
- 1/4 cup pure maple syrup≈ 78 g
- 1 tablespoon vanilla extract≈ 13 g
- 1 egg≈ 50 g
- 2 teaspoon baking soda≈ 12 g
- 2 1/4 cups all purpose flour≈ 281 g
- 2 teaspoons ground cinnamon≈ 5 g
- 1 teaspoon cream of tartar≈ 3.1 g
- 1/2 teaspoon salt≈ 3 g
- 1/4 cup sugar≈ 50 g
- 1 tablespoon ground cinnamon≈ 8 g
flour 281 gbatter 878 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.
- Fat61% · 40th percentile · median 63%
- Sugar118% · 91st percentile · median 90%
- Egg18% · 24th percentile · median 27%
- Cream of tartar1.1% · 46th percentile · median 1.2%
- Leavening4.3% · 100th percentile · median 1.7%
- Salt1.1% · 77th percentile · median 0.8%
Oven
- Temperature
- 375°F / 190°C
- median 350°F
- Time
- 8 to 10 minutes
- median 11 minutes
Keep exploring
Recipes most like this one
Nearest by baker's percentages: fat, sugar, egg, cream of tartar, leavening, salt.
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