Five Spice Snickerdoodle
The Five Spice Snickerdoodle shows how swapping one ingredient can transform a cookie. Replacing cinnamon with five spice—star anise, cloves, Chinese cinnamon, Sichuan pepper, and fennel seeds—adds a complex warmth, giving a fresh take on classic fall flavors.
Ingredients
Dough
- 1½ c. butter, unsalted (room temp)
- 2 c. + 1½ tbsp. sugar
- 1½ tbsp. honey
- 3 eggs, large
- 2 tsp. vanilla extract
- 5 c. + 2 tbsp. all-purpose flour
- 1 tbsp. cream of tartar
- ¾ tsp. baking soda
- ½ tsp. salt
Rolling Sugar
- 2 c. sugar
- 2 tbsp. five-spice powder
Directions
Make the dough
- In the bowl of a stand mixer fitted with the paddle attachment, cream the butter, sugar, and honey together until thoroughly combined, 5-10 minutes.
- Add the eggs and vanilla, mixing until fully incorporated.
- Then, add flour, cream of tartar, baking soda, and salt, and mix.
- Chill the dough in the fridge for 1 hour or overnight before scooping.
Bake the cookies
- Mix sugar and five-spice to create the rolling sugar.
- Form dough balls with about 4 Tbsp. or ¼ c. of dough, roll them in the five-spice sugar, then place on a parchment-lined baking sheet.
- Bake at 325 degrees until the edges are golden brown, 12 - 20 minutes.