Snickerdoodles Lab215 recipes
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Peanut Butter Snickerdoodles

Sally · sallysbakingaddiction.com · 2022 · 24-26 cookies

Against 215 snickerdoodle recipes

More fat than 94% of recipes and more sugar than 96%.

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 fat than 94% of recipes: 80% of the flour weight against the typical recipe's 63%.
  • More sugar than 96% of recipes: 141% of the flour weight against the typical recipe's 90%.
  • More egg than 94% of recipes: 35% of the flour weight against the typical recipe's 27%.
  • More leavening than 84% of recipes: 2.1% of the flour weight against the typical recipe's 1.7%.
Fat: 80%, 95th percentileSugar: 141%, 97th percentileEgg: 35%, 95th percentileCream of tartar: 1.1%, 46th percentileLeavening: 2.1%, 87th percentileSalt: 1.1%, 77th percentileFatSugarEggCream oftartarLeaveningSalt
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (13)

  • 1 cup + 2 Tablespoons (142g) all-purpose flour (spooned & leveled)142 g
  • 1/2 teaspoon baking soda≈ 3 g
  • 1/2 teaspoon cream of tartar≈ 1.6 g
  • 1/4 teaspoon salt≈ 1.5 g
  • 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature113 g
  • 3/4 cup (150g) packed light or dark brown sugar150 g
  • 1/4 cup (50g) granulated sugar50 g
  • 1 large egg, at room temperature≈ 50 g
  • 1/2 cup (135g) creamy peanut butter*135 g
  • 1 teaspoon vanilla extract≈ 4.2 g
  • 3/4 cup (110g) chopped peanuts*110 g

Toppings and extras

Listed, but not counted in the percentages below.

  • 1/3 cup (70g) granulated sugar70 g
  • 1 teaspoon ground cinnamon≈ 2.6 g

flour 142 gbatter 760 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.

  • Fat80% · 95th percentile
  • Sugar141% · 97th percentile
  • Egg35% · 95th percentile
  • Cream of tartar1.1% · 46th percentile
  • Leavening2.1% · 87th percentile
  • Salt1.1% · 77th percentile

Oven

Temperature
350°F / 175°C
median 350°F
Time
11 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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