Peanut Butter Snickerdoodles
sugarspunrun.com · 2024 · 28 cookies
Against 215 snickerdoodle recipes
Less egg than 81% of recipes and more salt than 80%.
How it compares
Against the typical batch: the median of 215 snickerdoodle recipes, per 100 g of flour.
- 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%.
Ingredients (12)
- 1 cup unsalted butter (softened)≈ 227 g
- ½ cup creamy peanut butter≈ 129 g
- 1 cup granulated sugar≈ 200 g
- ½ cup light brown sugar (firmly packed )≈ 110 g
- 1 large egg + 1 large egg yolk≈ 50 g
- ¼ teaspoon vanilla extract≈ 1.1 g
- 3 cups all-purpose flour≈ 375 g
- 2 teaspoons cream of tartar≈ 6 g
- 1 teaspoon baking soda≈ 6 g
- ¾ teaspoon table salt≈ 4.5 g
Toppings and extras
Listed, but not counted in the percentages below.
- ¼ cup granulated sugar≈ 50 g
- 1 Tablespoon ground cinnamon≈ 8 g
flour 375 gbatter 1109 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 · median 63%
- Sugar83% · 30th percentile · median 90%
- Egg13% · 17th percentile · median 27%
- Cream of tartar1.7% · 70th percentile · median 1.2%
- Leavening1.6% · 41st percentile · median 1.7%
- Salt1.2% · 81st percentile · median 0.8%
Oven
- Temperature
- 350°F / 175°C
- median 350°F
- Time
- 8 to 10 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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