Snickerdoodle
Original in French
Cuisine AZ · cuisineaz.com · 2019 · 6
Against 215 snickerdoodle recipes
No egg, unlike 92% of recipes and no cream of tartar, unlike 79%.
How it compares
Against the typical batch: the median of 215 snickerdoodle recipes, per 100 g of flour.
- No egg at all, where 92% of recipes use some (most of those 20 to 29% of the flour weight).
- No cream of tartar at all, where 79% of recipes use some (most of those 0.9 to 1.8% of the flour weight).
Ingredients (8)
- 225 g Beurre mou225 g
- 180 g Sucre180 g
- 100 g Cassonade100 g
- 375 g Farine375 g
- 1 c. à café Bicarbonate de soude≈ 6 g
- 0.5 c. à café Sel fin≈ 3 g
- 100 g Sucre en poudre100 g
- 4 c. à soupe Cannelle≈ 31 g
flour 375 gbatter 1020 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.
- Fat60% · 31st percentile · median 63%
- Sugar101% · 72nd percentile · median 90%
- Egg0% · 4th percentile · median 27%
- Cream of tartar0% · 10th percentile · median 1.2%
- Leavening1.6% · 41st percentile · median 1.7%
- Salt0.8% · 47th percentile · median 0.8%
Oven
- Temperature
- 300°F / 150°C
- median 350°F
- Time
- 14 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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