Snickerdoodles Lab215 recipes
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Brown Butter Snickerdoodles

sugarspunrun.com · 2024 · 28 cookies

Against 215 snickerdoodle recipes

More salt than 93% of recipes and less sugar than 82%.

What the 18 “brown butter” snickerdoodle recipes do differently →

Get the method at sugarspunrun.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 salt than 93% of recipes: 1.7% of the flour weight against the typical recipe's 0.8%, about twice as much.
  • Less sugar than 82% of recipes: 76% of the flour weight against the typical recipe's 90%.
  • More cream of tartar than 75% of recipes: 1.8% of the flour weight against the typical recipe's 1.2%.
  • Egg in the middle half of recipes: 29% of the flour weight against the typical recipe's 27%.
Fat: 66%, 67th percentileSugar: 76%, 17th percentileEgg: 29%, 74th percentileCream of tartar: 1.8%, 82nd percentileLeavening: 1.7%, 58th percentileSalt: 1.7%, 95th percentileFatSugarEggCream oftartarLeaveningSalt
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (12)

  • 1 cup unsalted butter≈ 227 g
  • ¾ cup granulated sugar≈ 150 g
  • ½ cup light brown sugar (firmly packed)≈ 110 g
  • 2 eggs (room temperature preferred)≈ 100 g
  • ½ teaspoon vanilla extract≈ 2.1 g
  • 2 ¾ cups all-purpose flour≈ 344 g
  • 2 teaspoons cream of tartar≈ 6 g
  • 1 teaspoon baking soda≈ 6 g
  • 1 teaspoon salt≈ 6 g
  • ¼ teaspoon cinnamon≈ 0.7 g

Toppings and extras

Listed, but not counted in the percentages below.

  • ½ cup granulated sugar≈ 100 g
  • 1 Tablespoon ground cinnamon≈ 8 g

flour 344 gbatter 952 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.

  • Fat66% · 67th percentile
  • Sugar76% · 17th percentile
  • Egg29% · 74th percentile
  • Cream of tartar1.8% · 82nd percentile
  • Leavening1.7% · 58th percentile
  • Salt1.7% · 95th percentile

Oven

Temperature
350°F / 175°C
median 350°F
Time
9 to 11 minutes
median 11 minutes

Keep exploring

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