Snickerdoodles Lab215 recipes
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Snickerdoodle Cherry Cobbler

Amanda Rettke--iambaker.net · iambaker.net · 2026 · 9 people

Against 215 snickerdoodle recipes

More sugar than 98% of recipes and more fat than 93%.

See how all 215 snickerdoodle recipes compare →

Get the method at iambaker.net →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.

  • More sugar than 98% of recipes: 169% of the flour weight against the typical recipe's 90%.
  • More fat than 93% of recipes: 78% of the flour weight against the typical recipe's 63%.
  • No egg at all, where 92% of recipes use some (most of those 20 to 29% of the flour weight).
  • More leavening than 98% of recipes: 4.2% of the flour weight against the typical recipe's 1.7%, about 2.5 times as much.
Fat: 78%, 94th percentileSugar: 169%, 98th percentileEgg: 0%, 4th percentileCream of tartar: 0%, 10th percentileLeavening: 4.2%, 99th percentileSalt: 0.9%, 61st percentileFatSugarEggCream oftartarLeaveningSalt
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (15)

  • 5 to 6 cups sweet cherries, (pitted (fresh or frozen, thawed))≈ 1304 g
  • 2 tablespoons granulated sugar, (depending on how sweet the cherries are)≈ 25 g
  • 1 tablespoon freshly squeezed lemon juice≈ 15 g
  • 1 teaspoon pure vanilla extract≈ 4.2 g
  • 2 tablespoons all-purpose flour≈ 16 g
  • ½ teaspoon ground cinnamon≈ 1.3 g
  • ⅔ cup (133 g) granulated sugar133 g
  • ¾ cup (94 g) all-purpose flour94 g
  • 1 teaspoon baking powder≈ 4.6 g
  • ¼ teaspoon kosher salt≈ 1 g
  • 1 teaspoon ground cinnamon≈ 2.6 g
  • ¾ teaspoon pure vanilla extract≈ 3.2 g
  • 6 tablespoons unsalted butter, (melted)≈ 85 g
  • 2 tablespoons turbinado sugar≈ 28 g

Toppings and extras

Listed, but not counted in the percentages below.

  • Vanilla ice cream, (or whipped cream)n/a

flour 110 gbatter 1716 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.

  • Fat78% · 94th percentile
  • Sugar169% · 98th percentile
  • Egg0% · 4th percentile
  • Cream of tartar0% · 10th percentile
  • Leavening4.2% · 99th percentile
  • Salt0.9% · 61st percentile

Oven

Temperature
350°F / 175°C
median 350°F
Time
30 to 45 minutes
median 11 minutes

Keep exploring

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