Giant Snickerdoodle
Food Network Kitchen · foodnetwork.com · 2020 · 8 to 10 servings
Against 215 snickerdoodle recipes
More egg than 96% of recipes and more fat than 86%.
How it compares
Against the typical batch: the median of 215 snickerdoodle recipes, per 100 g of flour.
- More egg than 96% of recipes: 36% of the flour weight against the typical recipe's 27%.
- More fat than 86% of recipes: 71% of the flour weight against the typical recipe's 63%.
- More sugar than 82% of recipes: 109% of the flour weight against the typical recipe's 90%.
- More leavening than 84% of recipes: 2.1% of the flour weight against the typical recipe's 1.7%.
Ingredients (10)
- 1 cup plus 2 tablespoons all-purpose flour≈ 141 g
- 1 teaspoon ground cinnamon≈ 2.6 g
- 3/4 teaspoon cream of tartar≈ 2.3 g
- 1/2 teaspoon baking soda≈ 3 g
- 1/4 teaspoon salt≈ 1.5 g
- 7 tablespoons unsalted butter, at room temperature≈ 99 g
- 1/2 cup plus 2 tablespoons granulated sugar≈ 125 g
- 2 tablespoons packed dark brown sugar≈ 28 g
- 1 large egg≈ 50 g
- 1/2 teaspoon pure vanilla extract≈ 2.1 g
flour 141 gbatter 454 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.
- Fat71% · 86th percentile · median 63%
- Sugar109% · 83rd percentile · median 90%
- Egg36% · 97th percentile · median 27%
- Cream of tartar1.6% · 62nd percentile · median 1.2%
- Leavening2.1% · 87th percentile · median 1.7%
- Salt1.1% · 77th percentile · median 0.8%
Oven
- Temperature
- 400°F / 205°C
- median 350°F
- Time
- 10 to 12 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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