Soft Honey Snickerdoodles
Amanda Rettke--iambaker.net · iambaker.net · 2026 · 12 cookies
Against 215 snickerdoodle recipes
Less fat than 85% of recipes and no cream of tartar, unlike 79%.
How it compares
Against the typical batch: the median of 215 snickerdoodle recipes, per 100 g of flour.
- Less fat than 85% of recipes: 52% of the flour weight against the typical recipe's 63%.
- No cream of tartar at all, where 79% of recipes use some (most of those 0.9 to 1.8% of the flour weight).
- More sugar than 80% of recipes: 107% of the flour weight against the typical recipe's 90%.
Ingredients (10)
- ½ cup 1 stick / 113 g unsalted butter, (softened)113 g
- ½ cup (100 g) light brown sugar, (packed)100 g
- ¼ cup (85 g) honey85 g
- 1 large egg, (room temperature)≈ 50 g
- 1 teaspoon vanilla extract≈ 4.2 g
- 1 ¾ cups (219 g) all-purpose flour219 g
- ½ teaspoon baking soda≈ 3 g
- ½ teaspoon kosher salt≈ 2 g
- 1 teaspoon ground cinnamon≈ 2.6 g
- ¼ cup (50 g) granulated sugar50 g
flour 219 gbatter 629 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.
- Fat52% · 15th percentile · median 63%
- Sugar107% · 80th percentile · median 90%
- Egg23% · 36th percentile · median 27%
- Cream of tartar0% · 10th percentile · median 1.2%
- Leavening1.4% · 27th percentile · median 1.7%
- Salt0.9% · 61st percentile · median 0.8%
Oven
- Temperature
- 350°F / 175°C
- median 350°F
- Time
- 8 to 10 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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