Five-Spice Snickerdoodles
A unique twist on the classic snickerdoodle, these soft, chewy cookies are infused with aromatic Chinese five-spice powder, creating a warm, complex flavor profile with hints of cinnamon, star anise, and cloves.
Ingredients
Ingredients
- 2.75 cup all-purpose flour spooned and leveled
- 2 tsp cream of tartar
- 1 tsp baking soda
- 0.5 tsp salt
- 1 cup unsalted butter softened to room temperature
- 1.5 cup granulated sugar
- 2 large eggs room temperature
- 1 tsp vanilla extract
- 0.25 cup granulated sugar for rolling
- 1 tbsp ground cinnamon
- 2 tsp Chinese five-spice powder
Notes
Storage: Keep cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze baked cookies in a sealed container for up to 3 months, or freeze the shaped dough balls on a tray before transferring to a freezer bag—bake directly from frozen, adding 1-2 extra minutes. Variations: For a stronger spice flavor, add an extra ½ teaspoon of five-spice powder to the dough. For a festive touch, sprinkle with sparkling sugar before baking.