Five-Spice Snickerdoodles
Classic tangy, tender and fluffy snickerdoodles with mega jazz hands from a sprinkle of five-spice powder! This cookie dough does need to chill prior to baking so allow time for that. You will love these cookies! Also check out Brown Butter Snickerdoodles, Soft Classic Snickerdoodles and Brown Butter Pumpkin Snickerdoodles.
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Servings: 35 Cookies
Ingredients
For the Cookie
- 1 cup (200 g) granulated sugar
- 10 tablespoons (141 g) unsalted butter ( room temperature)
- 1/2 cup (110 g) light brown sugar (packed)
- 2 large eggs (room temperature)
- 1/2 cup (112 g) sunflower or grapeseed oil (or other neutral oil)
- 1 tablespoon (15 g) milk (room temperature)
- 1 tablespoon (13 g) real vanilla extract
- 1 3/4 cups (237 g) bread flour (see note below)
- 1 cup (135 g) all-purpose flour (how to measure flour)
- 2 teaspoons cream of tartar
- 1 teaspoon sea salt
- 1 teaspoon baking soda
For the Cookie Coating
- 1/2 cup (100 g) granulated sugar
- 1 teaspoon Chinese five-spice powder
Instructions
For the Cookie
- In an electric stand mixer fitted with the paddle attachment, add the brown sugar, butter and granulated sugar and mix on medium until light and fluffy, about 4 minutes. With the mixer on low, add in the eggs one at a time, taking care to fully blend the first before adding the second. Be sure to scrape the sides and bottom of the bowl to make sure everything is incorporated. Add in the oil, milk and vanilla and mix 1 minute more. Take the bowl out of the mixer.
- In a medium bowl, whisk together the bread flour, all-purpose flour, cream of tartar, baking soda and salt. Add this to the butter mixture and stir until the flour just disappears. Wrap tightly and put in the fridge for several hours, or until firm.
- Preheat your oven to 350°F (177°C) and cover several baking sheets with parchment paper.
For the Cookie Coating
- To make the cookie coating, in a small bowl, whisk together the granulated sugar and five-spice powder.
To Assemble
- Roll 1 1⁄2 tablespoons of dough into a nice ball. Give the dough ball a generous coating of the cinnamon mixture and set on the baking sheet, allowing 2 inches (5 cm) of space between dough balls.
- Bake one sheet at a time, in the center of the oven, for 11 to 12 minutes. Let the cookies cool on the baking sheet for 10 minutes and then transfer to a rack.
- Thank you for baking these Five-Spice Snickerdoodles! Tag me on social @displacedhousewife #displacedhousewife #12DaysofSweetTreats so that I can see all of your gorgeous cookies!!
Notes
Bread Flour
This cookie will still turn out if you replace the bread flour with all-purpose flour. Simply use 2 3/4 cups (372 g) all-purpose flour for the entire recipe.Mixer vs Your Arms
I mention a mixer in the instruction, however, this is definitely a recipe that can easily be made with a bowl and spatula. Make sure you really cream your butter and sugar so that you get that awesome cookie texture.Freezing Ya Balls
For long-term storage wrap the entire lump of cookie dough tightly (in plastic wrap, ideally) and then stash in an air-tight container. For short-term storage (I’m talking about wanting to have a fresh cookie (or two) every night after dinner), freeze the cookie dough balls on a parchment-lined baking sheet. Once frozen, after several hours, stash in an air-tight container. When baking, they can go straight from the freezer to the oven, just tack on a few extra minutes to the bake time. This will result in a puffier cookie. If you want the cookies to look similar to the photos here, then let the dough come closer to room temperature (just sitting out while you pre-heat the oven is fine). Add 1 to 2 minutes bake time if the dough still has a slight chill.Want More Cookie Inspo?
Head over to My 10 Favorite Tips for Better Cookies! Thanks for baking with me! Please rate + comment this recipe and tag me on social @displacedhousewife #displacedhousewife so I can see your beautiful treats! xo