Peppermint Sugar Cookies
Julianne Dell · beyondfrosting.com · 2016 · 24 large cookies
Against 513 sugar cookie recipes
More egg than 76% of recipes.
How it compares
Against the typical batch: the median of 513 sugar cookie recipes, per 100 g of flour.
- More egg than 76% of recipes: 24% of the flour weight against the typical recipe's 18%.
- Fat in the middle half of recipes: 54% of the flour weight against the typical recipe's 61%.
Ingredients (11)
- 1 cup (226g) unsalted butter, softened226 g
- 1 1/2 cups (285g) granulated sugar285 g
- 2 large eggs≈ 100 g
- 1 teaspoon (5ml) pure vanilla extract≈ 4.2 g
- 3 1/2 cups (420g) all-purpose flour420 g
- ½ teaspoon baking soda≈ 3 g
- ½ teaspoon cream of tartar≈ 1.6 g
- ½ teaspoon salt≈ 3 g
- ¾ cup Andes Peppermint Crunch≈ 178 g
- ¼ cup red and green sprinkles≈ 59 g
- 8 ounces Ghirardelli white chocolate227 g
flour 420 gbatter 1507 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 513 recipes. Shaded: the middle half. Tick: the median.
- Fat54% · 32nd percentile · median 61%
- Sugar68% · 58th percentile · median 64%
- Egg24% · 77th percentile · median 18%
- Leavening0.7% · 31st percentile · median 1.3%
- Salt0.7% · 51st percentile · median 0.7%
Oven
- Temperature
- 350°F / 175°C
- median 350°F
- Time
- 10 to 12 minutes
- median 11 minutes
Keep exploring
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Nearest by baker's percentages: fat, sugar, egg, leavening, salt.
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