The New Classic Snickerdoodle Cookie

Joy the Baker · joythebaker.com · 2026 · 12-14 cookies

Against 215 snickerdoodle recipes

More sugar than 88% of recipes and more leavening than 84%.

How it compares

Against the typical batch: the median of 215 snickerdoodle recipes, per 100 g of flour.

More sugar than 88% of recipes: 112% of the flour weight against the typical recipe's 90%.
More leavening than 84% of recipes: 2.1% of the flour weight against the typical recipe's 1.7%.
Egg in the middle half of recipes: 18% of the flour weight against the typical recipe's 27%.

Percentile on each ingredient. Shaded ring: the middle half of recipes.

½ cup all-purpose flour≈ 63 g
1/3 cup packed brown sugar≈ 73 g
2 teaspoons ground cinnamon≈ 5 g
Pinch of salt≈ 0.4 g
5 tablespoons unsalted butter, softened≈ 71 g
3¼ cups (405 grams) all-purpose flour405 g
1 teaspoon (4 grams) baking powder4 g
1 teaspoon (6 grams) baking soda6 g
½ teaspoon (3 grams) salt3 g
1 teaspoon (4 grams) cornstarch4 g
1 teaspoon cream of tartar (for that classic snickerdoodle tang)≈ 3.1 g
1½ teaspoons ground cinnamon≈ 3.9 g
1 cup (227 grams) cold salted butter, cut into small cubes227 g
1 cup (200 grams) packed brown sugar200 g
¾ cup (150 grams) granulated sugar (slightly increased for rolling + structure)150 g
2 large egg yolks≈ 36 g
1 large egg≈ 50 g
1 teaspoon vanilla extract≈ 4.2 g
½ cup (100 grams) granulated sugar100 g
1½ tablespoons ground cinnamon≈ 12 g

flour 468 gbatter 1420 g

≈ marks grams converted from cups and spoons with standard densities; the rest are weights the source printed.

Grams per 100 g of flour, and where that falls among all 215 recipes. Shaded: the middle half. Tick: the median.

Nearest by baker's percentages: fat, sugar, egg, cream of tartar, leavening, salt.