Soft & Fudgy Snickerdoodles
Kim Lange · thebakingchocolatess.com · 2014 · 24 Servings
Against 215 snickerdoodle recipes
More cream of tartar than 75% of recipes.
How it compares
Against the typical batch: the median of 215 snickerdoodle recipes, per 100 g of flour.
- 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%.
Ingredients (11)
- 1 cup unsalted butter (cold from fridge, slice into cubes)≈ 227 g
- 1 cup granulated sugar≈ 200 g
- 1/3 cup brown sugar≈ 73 g
- 2 eggs≈ 100 g
- 1 tablespoon vanilla extract≈ 13 g
- 2 teaspoons cream of tartar≈ 6 g
- 1 teaspoon baking soda≈ 6 g
- 1/2 teaspoon salt≈ 3 g
- 2 3/4 cups all-purpose Flour≈ 344 g
- 1/3 cup granulated sugar (add more if you want more sugar)≈ 67 g
- 1 tablespoon cinnamon (add more if you want more cinnamon flavor)≈ 8 g
flour 344 gbatter 1046 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 · median 63%
- Sugar99% · 68th percentile · median 90%
- Egg29% · 74th percentile · median 27%
- Cream of tartar1.8% · 82nd percentile · median 1.2%
- Leavening1.7% · 58th percentile · median 1.7%
- Salt0.9% · 61st percentile · median 0.8%
Oven
- Temperature
- 350°F / 175°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.
Do something with it
Or browse all 215 snickerdoodle recipes.