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Maple Pecan Snickerdoodles

Sally · sallysbakingaddiction.com · 2021 · 32-36 cookies

Against 215 snickerdoodle recipes

More sugar than 87% of recipes and less fat than 79%.

See how all 215 snickerdoodle recipes compare →

Get the method at sallysbakingaddiction.com →This page has the ingredients and the numbers. The instructions and photos are on the original recipe, which Recipe Lab does not republish.

How it compares

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

  • More sugar than 87% of recipes: 112% of the flour weight against the typical recipe's 90%.
  • Less fat than 79% of recipes: 54% of the flour weight against the typical recipe's 63%.
  • Less egg than 76% of recipes: 16% of the flour weight against the typical recipe's 27%.
  • Leavening above the middle half: 1.9% of the flour weight against the typical recipe's 1.7%, more than 74% of recipes use.
Fat: 54%, 21st percentileSugar: 112%, 88th percentileEgg: 16%, 23rd percentileCream of tartar: 1%, 44th percentileLeavening: 1.9%, 79th percentileSalt: 1%, 71st percentileFatSugarEggCream oftartarLeaveningSalt
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (15)

  • 2 and 1/2 cups (313g) all-purpose flour (spooned & leveled)313 g
  • 1 teaspoon cream of tartar*≈ 3.1 g
  • 1 teaspoon ground cinnamon≈ 2.6 g
  • 1 teaspoon baking soda≈ 6 g
  • 1/2 teaspoon salt≈ 3 g
  • 3/4 cup (12 Tbsp; 170g) unsalted butter, softened to room temperature170 g
  • 1/2 cup (100g) packed light or dark brown sugar100 g
  • 1/2 cup (100g) granulated sugar100 g
  • 1 large egg, at room temperature≈ 50 g
  • 1/4 cup (80g/60ml) pure maple syrup*80 g
  • 1 teaspoon pure vanilla extract≈ 4.2 g
  • 1 and 1/2 teaspoons maple extract*≈ 6 g
  • 1 cup (130g) chopped pecans (plus pecan halves for topping)*130 g
  • 1/3 cup (70g) granulated sugar70 g

Toppings and extras

Listed, but not counted in the percentages below.

  • optional for topping: 32-36 pecan halvesn/a

flour 313 gbatter 1038 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.

  • Fat54% · 21st percentile
  • Sugar112% · 88th percentile
  • Egg16% · 23rd percentile
  • Cream of tartar1% · 44th percentile
  • Leavening1.9% · 79th percentile
  • Salt1% · 71st percentile

Oven

Temperature
350°F / 175°C
median 350°F
Time
30 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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