Brown Butter Snickerdoodles
Julianne Dell · beyondfrosting.com · 2020 · 20 Cookies
Against 215 snickerdoodle recipes
Less leavening than 95% of recipes and no salt, unlike 95%.
What the 18 “brown butter” snickerdoodle recipes do differently →
How it compares
Against the typical batch: the median of 215 snickerdoodle recipes, per 100 g of flour.
- Less leavening than 95% of recipes: 0.7% of the flour weight against the typical recipe's 1.7%, about half as much.
- No salt at all, where 95% of recipes use some (most of those 0.5 to 1.1% of the flour weight).
- More fat than 78% of recipes: 67% of the flour weight against the typical recipe's 63%.
- Cream of tartar below the middle half: 0.4% of the flour weight against the typical recipe's 1.2%, less than 74% of recipes use.
Ingredients (9)
- 1 1/4 cup (282g) Unsalted butter, browned282 g
- 2 cups (380g) Granulated sugar380 g
- 2 Large eggs≈ 100 g
- 1 teaspoon (5ml) Pure vanilla extract≈ 4.2 g
- 3 ½ cups (420g) All-purpose flour420 g
- ½ teaspoon Baking soda≈ 3 g
- ½ teaspoon Cream of tartar≈ 1.6 g
Toppings and extras
Listed, but not counted in the percentages below.
- ¼ cup (47.5g) Granulated sugar48 g
- 1 tablespoon (7.5g) cinnamon8 g
flour 420 gbatter 1191 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.
- Fat67% · 79th percentile · median 63%
- Sugar91% · 52nd percentile · median 90%
- Egg24% · 39th percentile · median 27%
- Cream of tartar0.4% · 23rd percentile · median 1.2%
- Leavening0.7% · 4th percentile · median 1.7%
- Salt0% · 2nd percentile · median 0.8%
Oven
- Temperature
- 350°F / 175°C
- median 350°F
- Time
- 120 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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