Snickerdoodles Lab215 recipes
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Cookie Butter Snickerdoodles

sugarspunrun.com · 2024 · 20 cookies

Against 215 snickerdoodle recipes

Less sugar than 86% of recipes and less egg than 81%.

See how all 215 snickerdoodle recipes compare →

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.

  • Less sugar than 86% of recipes: 73% of the flour weight against the typical recipe's 90%.
  • Less egg than 81% of recipes: 13% of the flour weight against the typical recipe's 27%, about half as much.
  • More salt than 80% of recipes: 1.2% of the flour weight against the typical recipe's 0.8%.
Fat: 61%, 40th percentileSugar: 73%, 13th percentileEgg: 13%, 17th percentileCream of tartar: 1.3%, 51st percentileLeavening: 1.6%, 41st percentileSalt: 1.2%, 81st percentileFatSugarEggCream oftartarLeaveningSalt
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (14)

  • 1 cup unsalted butter (softened)≈ 227 g
  • 1 cup granulated sugar≈ 200 g
  • ⅓ cup light brown sugar (firmly packed)≈ 73 g
  • 1 large egg + 1 egg yolk (room temperature preferred)≈ 50 g
  • ½ teaspoon vanilla extract≈ 2.1 g
  • 3 cups all-purpose flour≈ 375 g
  • 1 ½ teaspoons cream of tartar≈ 4.7 g
  • 1 teaspoon cornstarch≈ 2.7 g
  • 1 teaspoon baking soda≈ 6 g
  • ½ teaspoon ground cinnamon≈ 1.3 g
  • ¾ teaspoon table salt≈ 4.5 g

Toppings and extras

Listed, but not counted in the percentages below.

  • 1 cup Biscoff/ cookie butter≈ 227 g
  • ¼ cup granulated sugar≈ 50 g
  • 1 Tablespoon ground cinnamon≈ 8 g

flour 375 gbatter 947 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
  • Sugar73% · 13th percentile
  • Egg13% · 17th percentile
  • Cream of tartar1.3% · 51st percentile
  • Leavening1.6% · 41st percentile
  • Salt1.2% · 81st percentile

Oven

Temperature
350°F / 175°C
median 350°F
Time
15 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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