The Disappearing Snickerdoodle, An experiment in baking

3 day work weeks sound great unless…you ask a teacher. Any teachers reading this will probably agree that short weeks are often the longest. Students are hyped up and extra wiggly when they come back from an extended break which can drain even the strongest, #relatable. In addition to the longest short week of life, the weather here in Texas is stinking cold. So what do you do after an exhausting work week when the weather is terrible? “Treat yo self” and warm up making the tastiest snickerdoodles.

These are the first cookies I ever made without my Mamma’s help. I came across the original recipe on Pinterest and it seemed simple enough I thought I’d give it a try. The first time I made the cookies they were a HIT! My boyfriend was hosting game night at his house and against four grown men and myself, the cookies never stood a chance.

On my second attempt to make the cookies I started to experiment, replacing the not so clean ingredients with healthy-ish alternatives. White flour for whole wheat, margarine for coconut oil etc.

Whole Wheat Ecperiment

Though I had good intentions the cookies, unfortunately, left a lot to be desired.  When it was all said and done there were two hockey pucks left on the cookie plate, and that’s okay! After countless hours spent in various labs I learned that experiments don’t always go as planned. Cookies aren’t supposed to be uber healthy anyway, right?

Here is my take on the easiest, crowd pleasing cookie recipe, The Disappearing Snickerdoodle.


  • 1/2 Cup Margerine (Or coconut oil 1:1)
  • 3/4 Cup Sugar
  • 1 egg
  • 1 tsp baking powder
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground cloves (if you don’t mind a little extra spice)
  • 1/4 tsp salt
  • 1 2/3 Cup flour
  • 2 Tbls sugar combined with 1 1/2 teaspoon cinnamon
  1. Preheat oven to 400° F oven. Adjust temperature +/- 25° if your oven runs cool or hot.
  2. In a large bowl combine the margarine and sugar, using a mixer makes this a lot easier. Add the egg and beat until ingredients are uniformly combined.

    Next add the flour, salt, baking powder and cloves beat until you reach a thick, doughy consistency.

  3. Spread the sugar and cinnamon mixture out on a plate.
  4. Roll the dough out into walnut sized portions, roll each portion in the cinnamon sugar mixture and evenly space on a greased cookie sheet.
  5. Using the bottom of a mug or small cup press the dough down to slightly flatten the dough.
  6. Bake for 10 minutes, allow to cool and enjoy. I made an ice cream sandwich using 1/2 serving (36 g) of Halo Top Caramel Macchiato, it was AMAZING and less than 240 calories.

***Just for fun, I named these cookies after one of my favorite books “The Disappering Spoon” by Sam Kean. The book is described as a collection of “[The] fascinating tales [that] follow every element on the table as they play out their parts in human history, and in the lives of the (frequently) mad scientists who discovered them.” Check it out if you are a book loving, chemistry nerd like me!***



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