Brown Butter Snickerdoodles

smittenkitchen.com · Servings: 30 to 32 cookies

Against 215 snickerdoodle recipes

Less sugar than 94% of recipes and no cream of tartar, unlike 79%.

How it compares

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

Less sugar than 94% of recipes: 63% of the flour weight against the typical recipe's 90%.
No cream of tartar at all, where 79% of recipes use some (most of those 0.9 to 1.8% of the flour weight).
More salt than 89% of recipes: 1.5% of the flour weight against the typical recipe's 0.8%.
Less egg than 84% of recipes: 13% of the flour weight against the typical recipe's 27%, about half as much.

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

1 cup (8 ounces or 225 grams) unsalted butter (see Note)225 g
3 tablespoons (45 grams) water (see Note)45 g
3 cups (400 grams) all-purpose flour400 g
1 1/4 cups (250 grams) granulated sugar + 3 tablespoons (40 grams) for rolling250 g
1 teaspoon baking powder≈ 4.6 g
1/4 teaspoon baking soda≈ 1.5 g
1 1/2 teaspoons kosher salt (Diamond brand, use half of others)≈ 6 g
1/4 cup (2 ounces, 55 grams or 1/4 of an 8-ounce brick) cream cheese, in chunks55 g
1 large egg≈ 50 g
1 1/2 teaspoons vanilla extract or vanilla bean paste≈ 6 g
1 1/2 tablespoons (10 grams) ground cinnamon10 g

flour 400 gbatter 1053 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.