Snickerdoodles Lab215 recipes
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Softbatch Brown Butter Snickerdoodles + Video

Sarah | Broma Bakery · bromabakery.com · 2016 · 9 large cookies

Against 215 snickerdoodle recipes

More sugar than 99% of recipes and more fat than 87%.

What the 18 “brown butter” snickerdoodle recipes do differently →

Get the method at bromabakery.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 sugar than 99% of recipes: 175% of the flour weight against the typical recipe's 90%, about twice as much.
  • More fat than 87% of recipes: 73% of the flour weight against the typical recipe's 63%.
  • More cream of tartar than 92% of recipes: 2% of the flour weight against the typical recipe's 1.2%.
  • More salt than 95% of recipes: 1.9% of the flour weight against the typical recipe's 0.8%, about 2.5 times as much.
Fat: 73%, 90th percentileSugar: 175%, 100th percentileEgg: 32%, 91st percentileCream of tartar: 2%, 94th percentileLeavening: 1%, 14th percentileSalt: 1.9%, 98th percentileFatSugarEggCream oftartarLeaveningSalt
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (15)

  • 1/2 cup salted butter≈ 114 g
  • 1/2 cup granulated sugar≈ 100 g
  • 1/3 cup light brown sugar≈ 73 g
  • 1 large egg plus 1 egg yolk, room temperature≈ 50 g
  • 1/2 teaspoon salt≈ 3 g
  • 1/4 teaspoon baking soda≈ 1.5 g
  • 1 teaspoon cream of tartar≈ 3.1 g
  • 1 tablespoon plain yogurt or sour cream≈ 14 g
  • 1 teaspoon vanilla extract≈ 4.2 g
  • 1 1/4 cups flour≈ 156 g
  • 1/2 cup sugar≈ 100 g
  • 2 tablespoons ground cinnamon≈ 16 g

Toppings and extras

Listed, but not counted in the percentages below.

  • 1/4 cup salted butter, room temperature≈ 57 g
  • 2 tablespoons dark brown sugar, plus more for sprinkling≈ 28 g
  • 1 cup powdered sugar≈ 120 g

flour 156 gbatter 635 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.

  • Fat73% · 90th percentile
  • Sugar175% · 100th percentile
  • Egg32% · 91st percentile
  • Cream of tartar2% · 94th percentile
  • Leavening1% · 14th percentile
  • Salt1.9% · 98th percentile

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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