Gluten-Free Buttery Snickerdoodles
PJ Hamel · kingarthurbaking.com · 21 / 3 1 / 2" cookies
Against 215 snickerdoodle recipes
More salt than 95% of recipes and more leavening than 93%.
How it compares
Against the typical batch: the median of 215 snickerdoodle recipes, per 100 g of flour.
- More salt than 95% of recipes: 1.9% of the flour weight against the typical recipe's 0.8%, about 2.5 times as much.
- More leavening than 93% of recipes: 2.9% of the flour weight against the typical recipe's 1.7%.
- More fat than 84% of recipes: 71% 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).
Ingredients (9)
- 8 tablespoons (113g) unsalted butter, at room temperature*113 g
- 3/4 cup (149g) granulated sugar149 g
- 1 large egg≈ 50 g
- 1 teaspoon King Arthur Pure Vanilla Extract≈ 4.2 g
- 1/2 teaspoon table salt*≈ 3 g
- 1 teaspoon baking powder≈ 4.6 g
- 1 1/3 cups (160g) King Arthur Gluten-Free Measure for Measure Flour160 g
- 2 tablespoons (25g) granulated sugar25 g
- 1 to 1 1/2 teaspoons ground cinnamon, to taste≈ 3.3 g
flour 160 gbatter 512 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.
- Fat71% · 85th percentile · median 63%
- Sugar109% · 84th percentile · median 90%
- Egg31% · 87th percentile · median 27%
- Cream of tartar0% · 10th percentile · median 1.2%
- Leavening2.9% · 95th percentile · median 1.7%
- Salt1.9% · 98th percentile · median 0.8%
Oven
- Temperature
- 375°F / 190°C
- median 350°F
- Time
- 8 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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