Brown Butter Caramel Snickerdoodles
Mel · melskitchencafe.com · 2020 · 36 cookies
Against 215 snickerdoodle recipes
More sugar than 92% of recipes and more cream of tartar than 75%.
What the 18 “brown butter” snickerdoodle recipes do differently →
How it compares
Against the typical batch: the median of 215 snickerdoodle recipes, per 100 g of flour.
- More sugar than 92% of recipes: 124% of the flour weight against the typical recipe's 90%.
- More cream of tartar than 75% of recipes: 1.8% of the flour weight against the typical recipe's 1.2%.
- Salt in the middle half of recipes: 0.4% of the flour weight against the typical recipe's 0.8%.
- Egg in the middle half of recipes: 29% of the flour weight against the typical recipe's 27%.
Ingredients (13)
- 1 cup salted butter≈ 227 g
- 1 1/4 cups light or dark brown sugar≈ 275 g
- 1/2 cup granulated sugar≈ 100 g
- 2 large eggs≈ 100 g
- 2 teaspoons vanilla extract≈ 8 g
- 2 3/4 cups all-purpose flour≈ 344 g
- 2 teaspoons cream of tartar≈ 6 g
- 1 teaspoon baking soda≈ 6 g
- 1/2 teaspoon ground cinnamon≈ 1.3 g
- 1/4 teaspoon salt≈ 1.5 g
- 18 square or rectangle soft caramels cut in halfn/a
- 1/4 cup granulated sugar≈ 50 g
- 1 teaspoon ground cinnamon≈ 2.6 g
flour 344 gbatter 1122 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.
- Fat66% · 67th percentile · median 63%
- Sugar124% · 93rd percentile · median 90%
- Egg29% · 74th percentile · median 27%
- Cream of tartar1.8% · 82nd percentile · median 1.2%
- Leavening1.7% · 58th percentile · median 1.7%
- Salt0.4% · 22nd percentile · median 0.8%
Oven
- Temperature
- 375°F / 190°C
- median 350°F
- Time
- 9 to 11 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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