Snickerdoodles
Trisha Yearwood · foodnetwork.com · 2014 · about 4 dozen
Against 215 snickerdoodle recipes
More cream of tartar than 75% of recipes.
How it compares
Against the typical batch: the median of 215 snickerdoodle recipes, per 100 g of flour.
- More cream of tartar than 75% of recipes: 1.8% of the flour weight against the typical recipe's 1.2%.
- Salt in the middle half of recipes: 0.4% of the flour weight against the typical recipe's 0.8%.
Ingredients (9)
- 1/2 cup salted butter, softened≈ 114 g
- 1/2 cup vegetable shortening≈ 103 g
- 1 1/2 cups plus 2 tablespoons sugar≈ 325 g
- 2 medium eggs≈ 88 g
- 2 3/4 cups all-purpose flour≈ 344 g
- 2 teaspoons cream of tartar≈ 6 g
- 1 teaspoon baking soda≈ 6 g
- 1/4 teaspoon fine salt≈ 1.5 g
- 2 teaspoons ground cinnamon≈ 5 g
flour 344 gbatter 992 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.
- Fat63% · 50th percentile · median 63%
- Sugar95% · 59th percentile · median 90%
- Egg26% · 46th percentile · median 27%
- Cream of tartar1.8% · 82nd percentile · median 1.2%
- Leavening1.7% · 58th percentile · median 1.7%
- Salt0.4% · 22nd percentile · median 0.8%
Oven
- Temperature
- 400°F / 205°C
- median 350°F
- Time
- 8 to 10 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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