Snickerdoodles
Val Goodrich · tasteofhome.com · 2018 · 2-1
Against 215 snickerdoodle recipes
Less leavening than 92% of recipes and more sugar than 77%.
How it compares
Against the typical batch: the median of 215 snickerdoodle recipes, per 100 g of flour.
- Less leavening than 92% of recipes: 0.8% of the flour weight against the typical recipe's 1.7%, about half as much.
- More sugar than 77% of recipes: 107% of the flour weight against the typical recipe's 90%.
- Cream of tartar below the middle half: 0.4% of the flour weight against the typical recipe's 1.2%, less than 74% of recipes use.
Ingredients (10)
- 1/2 cup butter, softened≈ 114 g
- 1 cup sugar≈ 200 g
- 1 large egg, room temperature≈ 50 g
- 1/2 teaspoon vanilla extract≈ 2.1 g
- 1-1/2 cups all-purpose flour≈ 188 g
- 1/4 teaspoon salt≈ 1.5 g
- 1/4 teaspoon baking soda≈ 1.5 g
- 1/4 teaspoon cream of tartar≈ 0.8 g
Toppings and extras
Listed, but not counted in the percentages below.
- 2 tablespoons sugar≈ 25 g
- 2 teaspoons ground cinnamon≈ 5 g
flour 188 gbatter 557 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%
- Sugar107% · 78th percentile · median 90%
- Egg27% · 53rd percentile · median 27%
- Cream of tartar0.4% · 23rd percentile · median 1.2%
- Leavening0.8% · 6th percentile · median 1.7%
- Salt0.8% · 47th percentile · median 0.8%
Oven
- Temperature
- 375°F / 190°C
- median 350°F
- Time
- 10 to 12 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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