Classic Christmas Snickerdoodles
Betty Crocker Kitchens · bettycrocker.com · 2013 · 42
Against 215 snickerdoodle recipes
More sugar than 77% of recipes.
How it compares
Against the typical batch: the median of 215 snickerdoodle recipes, per 100 g of flour.
- More sugar than 77% of recipes: 107% of the flour weight against the typical recipe's 90%.
- Salt in the middle half of recipes: 0.4% of the flour weight against the typical recipe's 0.8%.
- Egg in the middle half of recipes: 29% of the flour weight against the typical recipe's 27%.
Ingredients (10)
- 2 3/4 cups Gold Medal™ all-purpose flour≈ 344 g
- 1 1/2 teaspoons cream of tartar≈ 4.7 g
- 1 teaspoon baking soda≈ 6 g
- 1/4 teaspoon salt≈ 1.5 g
- 2 teaspoons ground cinnamon≈ 5 g
- 1 cup butter, softened≈ 227 g
- 1 1/3 cups granulated sugar≈ 267 g
- 2 eggs≈ 100 g
- 1/4 cup green sanding sugar≈ 50 g
- 1/4 cup red sanding sugar≈ 50 g
flour 344 gbatter 1055 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 · median 63%
- Sugar107% · 78th percentile · median 90%
- Egg29% · 74th percentile · median 27%
- Cream of tartar1.4% · 55th percentile · median 1.2%
- Leavening1.7% · 58th percentile · median 1.7%
- Salt0.4% · 22nd percentile · median 0.8%
Oven
- Temperature
- 400°F / 205°C
- median 350°F
- Time
- 12 to 14 minutes
- median 11 minutes
Keep exploring
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Nearest by baker's percentages: fat, sugar, egg, cream of tartar, leavening, salt.
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