Snickerdoodle Zimtkekse
Original in German
Doris-S · gutekueche.at · 2025 · 24 Stücke
Against 215 snickerdoodle recipes
Less fat than 89% of recipes and more leavening than 95%.
How it compares
Against the typical batch: the median of 215 snickerdoodle recipes, per 100 g of flour.
- Less fat than 89% of recipes: 46% of the flour weight against the typical recipe's 63%.
- More leavening than 95% of recipes: 3% of the flour weight against the typical recipe's 1.7%.
- 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 (10)
- 1 TL Backpulver≈ 4.6 g
- 115 g Butter (weich)115 g
- 1 Stk Ei (Größe M)≈ 50 g
- 200 g Kristallzucker200 g
- 0.5 TL Natron≈ 3 g
- 0.25 TL Salz≈ 1.5 g
- 1 TL Vanilleextrakt≈ 4.2 g
- 250 g Weizenmehl (Typ 480)250 g
- 2 EL Kristallzucker≈ 25 g
- 2 TL Zimt (gemahlen)≈ 5 g
flour 250 gbatter 659 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.
- Fat46% · 10th percentile · median 63%
- Sugar90% · 49th percentile · median 90%
- Egg20% · 30th percentile · median 27%
- Cream of tartar0% · 10th percentile · median 1.2%
- Leavening3% · 96th percentile · median 1.7%
- Salt0.6% · 34th percentile · median 0.8%
Oven
- Temperature
- 350°F / 175°C
- median 350°F
- Time
- 10 to 12 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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