Soft Snickerdoodles
Sarah | Broma Bakery · bromabakery.com · 2020 · 20 cookies
Against 215 snickerdoodle recipes
Less leavening than 92% of recipes and more salt than 90%.
How it compares
Against the typical batch: the median of 215 snickerdoodle recipes, per 100 g of flour.
- Less leavening than 92% of recipes: 0.8% of the flour weight against the typical recipe's 1.7%, about half as much.
- More salt than 90% of recipes: 1.6% of the flour weight against the typical recipe's 0.8%, about twice as much.
Ingredients (11)
- ½ cup granulated sugar≈ 100 g
- 4 teaspoons ground cinnamon≈ 10 g
- ½ cup (1 stick) unsalted butter, at room temperature≈ 114 g
- ⅓ cup packed light brown sugar≈ 73 g
- 1 large egg + 1 large egg yolk, at room temperature≈ 50 g
- 1 tablespoon plain Greek yogurt (or sour cream)≈ 15 g
- 1 teaspoon vanilla extract≈ 4.2 g
- 1 1/2 cups all-purpose flour≈ 188 g
- 1 teaspoon cream of tartar≈ 3.1 g
- ¼ teaspoon baking soda≈ 1.5 g
- ½ teaspoon salt≈ 3 g
flour 188 gbatter 562 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%
- Sugar92% · 56th percentile · median 90%
- Egg27% · 53rd percentile · median 27%
- Cream of tartar1.7% · 70th percentile · median 1.2%
- Leavening0.8% · 6th percentile · median 1.7%
- Salt1.6% · 92nd percentile · median 0.8%
Oven
- Temperature
- 350°F / 175°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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