Snickerdoodles Lab215 recipes
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Peanut Butter Snickerdoodles

Tessa Arias · handletheheat.com · 2021 · 20 cookies

Against 215 snickerdoodle recipes

Less sugar than 97% of recipes and less fat than 93%.

See how all 215 snickerdoodle recipes compare →

Get the method at handletheheat.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.

  • Less sugar than 97% of recipes: 59% of the flour weight against the typical recipe's 90%.
  • Less fat than 93% of recipes: 45% of the flour weight against the typical recipe's 63%.
  • Less leavening than 97% of recipes: 0.6% of the flour weight against the typical recipe's 1.7%, about half as much.
Fat: 45%, 7th percentileSugar: 59%, 2nd percentileEgg: 20%, 27th percentileCream of tartar: 1.2%, 49th percentileLeavening: 0.6%, 2nd percentileSalt: 0.6%, 34th percentileFatSugarEggCream oftartarLeaveningSalt
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (11)

  • 2 cups (254 grams) all-purpose flour254 g
  • 1 teaspoon cream of tartar≈ 3.1 g
  • 1/4 teaspoon baking soda≈ 1.5 g
  • 1/4 teaspoon fine sea salt≈ 1.5 g
  • 1 stick (113 grams) unsalted butter, (at cool room temperature)113 g
  • 1/2 cup (135 grams) smooth peanut butter135 g
  • 1/2 cup (100 grams) granulated sugar, (plus 1/4 cup (50 grams) for rolling)100 g
  • 1/4 cup (50 grams) packed dark brown sugar50 g
  • 1 large egg, (at cool room temperature)≈ 50 g
  • 1 teaspoon vanilla extract≈ 4.2 g
  • 1 teaspoon ground cinnamon≈ 2.6 g

flour 254 gbatter 715 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.

  • Fat45% · 7th percentile
  • Sugar59% · 2nd percentile
  • Egg20% · 27th percentile
  • Cream of tartar1.2% · 49th percentile
  • Leavening0.6% · 2nd percentile
  • Salt0.6% · 34th percentile

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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