Snickerdoodle
rasamalaysia.com · 2020 · 24 Pieces
Against 215 snickerdoodle recipes
More sugar than 91% of recipes and no salt, unlike 95%.
How it compares
Against the typical batch: the median of 215 snickerdoodle recipes, per 100 g of flour.
- More sugar than 91% of recipes: 123% of the flour weight against the typical recipe's 90%.
- No salt at all, where 95% of recipes use some (most of those 0.5 to 1.1% of the flour weight).
- Less leavening than 92% of recipes: 0.8% of the flour weight against the typical recipe's 1.7%, about half as much.
- Cream of tartar below the middle half: 0.4% of the flour weight against the typical recipe's 1.2%, less than 74% of recipes use.
Ingredients (8)
- 1/2 cup unsalted butter (softened)≈ 114 g
- 1 cup sugar (plus 2 tablespoons divided)≈ 230 g
- 1 large egg (room temperature)≈ 50 g
- 1/2 teaspoon vanilla extract≈ 2.1 g
- 1 1/2 cups all-purpose flour≈ 188 g
- 1/4 teaspoon baking soda≈ 1.5 g
- 1/4 teaspoon cream of tartar≈ 0.8 g
- 1 teaspoon ground cinnamon≈ 2.6 g
flour 188 gbatter 588 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.
- Fat61% · 40th percentile · median 63%
- Sugar123% · 92nd percentile · median 90%
- Egg27% · 53rd percentile · median 27%
- Cream of tartar0.4% · 23rd percentile · median 1.2%
- Leavening0.8% · 6th percentile · median 1.7%
- Salt0% · 2nd percentile · median 0.8%
Oven
- Temperature
- 375°F / 190°C
- median 350°F
- Time
- 10 to 12 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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