Snickerdoodles Lab215 recipes
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Cookies Chai "Snickerdoodles" aux épices chai et chocolat blanc

Original in French

Del's cooking twist · chefsimon.com · 2016

Against 215 snickerdoodle recipes

More egg than 97% of recipes and more sugar than 80%.

See how all 215 snickerdoodle recipes compare →

Get the method at chefsimon.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 egg than 97% of recipes: 37% of the flour weight against the typical recipe's 27%.
  • More sugar than 80% of recipes: 107% of the flour weight against the typical recipe's 90%.
  • More fat than 75% of recipes: 67% of the flour weight against the typical recipe's 63%.
Fat: 67%, 77th percentileSugar: 107%, 81st percentileEgg: 37%, 98th percentileCream of tartar: 0.6%, 27th percentileLeavening: 1.7%, 58th percentileSalt: 0.6%, 34th percentileFatSugarEggCream oftartarLeaveningSalt
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (21)

  • Pour 18 cookiesn/a
  • 180g de beurre ramolli180 g
  • 150g de sucre150 g
  • 90g de sucre blond vergeoise90 g
  • 2 gros oeufs≈ 100 g
  • 1 1/2 cuil. à café d'extrait de vanille≈ 6 g
  • 270g de farine270 g
  • 3 cuil. à soupe de feuilles de thé chai, mixées finement≈ 44 g
  • 1 1/2 cuil. à café de cannelle≈ 3.9 g
  • 1 cuil. à café de cardamome fraîchement moulue≈ 2.6 g
  • 3/4 cuil. à café de bicarbonate de soude≈ 4.5 g
  • 1/2 cuil. à café de gingembre moulu≈ 1.3 g
  • 1/2 cuil. à café de clous de girofle≈ 2.5 g
  • 1/2 cuil. à café de crème de tartre≈ 1.6 g
  • 1/4 cuil. à café de sel≈ 1.5 g
  • 115g de pépites de chocolat blanc115 g
  • 50g de sucre50 g
  • 2 cuil. à café de cannelle≈ 5 g
  • 1/2 cuil. à café de cardamome moulue≈ 1.3 g
  • 1/4 cuil. à café de gingembre moulu≈ 0.7 g
  • 1/4 cuil. à café de clous de girofle en poudre≈ 1.2 g

flour 270 gbatter 1032 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% · 77th percentile
  • Sugar107% · 81st percentile
  • Egg37% · 98th percentile
  • Cream of tartar0.6% · 27th percentile
  • Leavening1.7% · 58th percentile
  • Salt0.6% · 34th percentile

Oven

Temperature
not stated
median 350°F
Time
9 minutes
median 11 minutes

Keep exploring

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