Snickerdoodles
Ree Drummond · thepioneerwoman.com · 2015 · 30
Against 215 snickerdoodle recipes
More sugar than 86% of recipes and more cream of tartar than 75%.
How it compares
Against the typical batch: the median of 215 snickerdoodle recipes, per 100 g of flour.
- More sugar than 86% of recipes: 111% 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%.
Ingredients (10)
- 2 3/4 c. all-purpose flour≈ 344 g
- 2 tsp. cream of tartar≈ 6 g
- 1 tsp. baking soda≈ 6 g
- 1/2 tsp. kosher salt≈ 2 g
- 1 c. (2 sticks) salted butter, at room temperature≈ 227 g
- 1/4 c. light brown sugar≈ 55 g
- 1 1/2 c. plus 2 Tbsp. granulated sugar≈ 325 g
- 2 large eggs≈ 100 g
- 1 1/2 tsp. vanilla extract≈ 6 g
Toppings and extras
Listed, but not counted in the percentages below.
- 2 tbsp. ground cinnamon, for rolling≈ 16 g
flour 344 gbatter 1071 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%
- Sugar111% · 86th percentile · median 90%
- Egg29% · 74th percentile · median 27%
- Cream of tartar1.8% · 82nd percentile · median 1.2%
- Leavening1.7% · 58th percentile · median 1.7%
- Salt0.6% · 34th percentile · median 0.8%
Oven
- Temperature
- 375°F / 190°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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