Grammy's Kitchen · Snickerdoodles · Maple Snickerdoodles
One of 38 snickerdoodles recipes we measured
from iambaker.net
It ranks #5 of 38 for edge texture among the snickerdoodles recipes we compared. 1 cooks on iambaker.net rate it 5.0★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 38.
| this recipe | typical | |
|---|---|---|
| fat | 63% | 65% |
| total sugar | 123% | 102% |
| brown sugar share of total sugar | 32% | 25% |
| egg | 28% | 29% |
| leavener | 1% | 1% |
| salt | 1% | 1% |
| liquid | 1% | 3% |
| flour strength | 1.0 | 1.0 |
Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 227 g | 1 cup (2 sticks / 227 g) unsalted butter, (softened, but not melted) |
| 300 g | 1 1/2 cups (300 g) granulated sugar |
| 100 g | 2 large eggs, (room temperature) |
| 79 g | 1/4 cup (79 g) pure maple syrup |
| 13 g | 1 tablespoon vanilla extract |
| 375 g | 3 cups (375 g) all-purpose flour |
| 5 g | 1 teaspoon cream of tartar |
| 5 g | 1 teaspoon baking soda |
| 1 g | 1/4 teaspoon kosher salt |
| 38 g | 3 tablespoons granulated sugar |
| 8 g | 3 teaspoons ground cinnamon |
Method: 11 steps, published by iambaker.net — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“the best I have made!!” — a cook, 5.0★