Buttered Toast Snickerdoodles

Lisa Kitahara · okonomikitchen.com · 2023 · 12 cookies

Against 215 snickerdoodle recipes

More sugar than 94% of recipes and no egg, unlike 92%.

How it compares

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

More sugar than 94% of recipes: 131% of the flour weight against the typical recipe's 90%.
No egg at all, where 92% of recipes use some (most of those 20 to 29% of the flour weight).
Less fat than 86% of recipes: 50% of the flour weight against the typical recipe's 63%.
Less salt than 83% of recipes: 0.3% of the flour weight against the typical recipe's 0.8%, about half as much.

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

1/4 loaf (80 g) of stale bread or leftover crust*80 g
1 heaped tbsp (15 g) butter15 g
1 heaped tbsp (15 g) cinnamon sugar**15 g
1 stick (115 g) butter, melted and cooled (I use Becel plant based block butter)115 g
1/3 heaping (75 g) cup cane sugar75 g
1/3 packed (75 g) light brown sugar75 g
1 flaxafaba egg or 1/2 egg white + 1 egg yolk≈ 33 g
1 tsp vanilla extract≈ 4.2 g
1 1/3 cup (125 g) all purpose flour125 g
1/2 – 1 tsp cream of tartar***≈ 2.3 g
1/2 tsp baking soda≈ 3 g
1/8 tsp salt≈ 0.8 g
3/4 cup + 2 tbsp (150 g) cane sugar150 g
2 tbsp (25 g) brown sugar25 g
1 1/2 tbsp (23 ml) aquafaba≈ 22 g
1 1/2 tbsp toasted almond meal≈ 9 g
1 (125 g) all purpose flour125 g
1/4 tsp baking powder≈ 1.2 g

flour 259 gbatter 876 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.