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Brown Butter Caramel Snickerdoodles

Cleobuttera · cleobuttera.com · 2018 · 16

Against 215 snickerdoodle recipes

Close to the middle of 215 snickerdoodle recipes on every ingredient.

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

Get the method at cleobuttera.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.

  • Leavening in the middle half of recipes: 1.8% of the flour weight against the typical recipe's 1.7%.
  • Fat in the middle half of recipes: 66% of the flour weight against the typical recipe's 63%.
Fat: 66%, 67th percentileSugar: 83%, 32nd percentileEgg: 23%, 36th percentileCream of tartar: 0.8%, 32nd percentileLeavening: 1.8%, 72nd percentileSalt: 1%, 71st percentileFatSugarEggCream oftartarLeaveningSalt
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (17)

  • 1/4 batch homemade Microwave Soft Caramelsn/a
  • 2¼ cups plus 2 tablespoons (10⅝oz/ 300g) all purpose flour (preferably weighed for accurate results)*300 g
  • 3/4 teaspoon cream of tartar (*see note below for substitution)≈ 2.3 g
  • ½ teaspoon baking soda (omit if using cream of tartar substitution)≈ 3 g
  • 1/2 teaspoon baking powder≈ 2.3 g
  • 2 teaspoons cornstarch≈ 5 g
  • ½ teaspoon salt≈ 3 g
  • 1/2 teaspoon ground cinnamon≈ 1.3 g
  • ¾ cup plus 2 tablespoons (7oz/ 198g) unsalted butter198 g
  • 1 cup (7oz/ 200g) packed soft brown sugar, light or dark200 g
  • 1/4 cup (1 3/4oz/ 50g) granulated sugar50 g
  • 1 large egg≈ 50 g
  • 1 large egg yolk (discard white or freeze for later use)≈ 18 g
  • 1 teaspoons vanilla extract or 2 teaspoons imitation vanilla flavoring≈ 4.2 g
  • 1 tablespoon (1oz/ 14g) sour cream14 g

Toppings and extras

Listed, but not counted in the percentages below.

  • 3 tablespoons (1 1/3oz/ 38g) granulated sugar38 g
  • 2 teaspoons ground cinnamon≈ 5 g

flour 300 gbatter 852 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
  • Sugar83% · 32nd percentile
  • Egg23% · 36th percentile
  • Cream of tartar0.8% · 32nd percentile
  • Leavening1.8% · 72nd percentile
  • Salt1% · 71st percentile

Oven

Temperature
350°F / 175°C
median 350°F
Time
120 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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