Go Back
+ servings
Five-Spice Snickerdoodles | recipe via DisplacedHousewife Rebecca Firth

Five-Spice Snickerdoodles

All the classic taste + texture of a snickerdoodle with heaps of jazz hands for a bit of five-spice powder!
5 from 1 vote
Print Save
Course: Dessert
Cuisine: Cookies
Keyword: Snickerdoodles, Cookies, Chinese Five-Spice
Servings: 35 Cookies

Ingredients

For the Cookie

  • 1 cup (186 g) granulated sugar
  • 10 tablespoons (141 g or 5 oz or 1 ¼ sticks) unsalted butter room temperature
  • 1/2 cup (105 g) light brown sugar packed
  • 2 large eggs room temperature
  • 1/2 cup (125 ml) sunflower seed oil or other neutral oil
  • 1 tablespoon (15 g) milk room temperature
  • 1 tablespoon (15 ml) real vanilla extract
  • 1 3/4 cups (238 g) bread flour
  • 1 cup (136 g) all-purpose flour
  • 2 teaspoons (6 g) cream of tartar
  • 1 teaspoon (6 g) sea salt
  • 1 teaspoon (5 g) baking soda

For the Cookie Coating

  • 1/2 cup (65 g) granulated sugar
  • 1 teaspoon (2 g) ground 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!!
Thanks for baking with me! Please tag me on social @displacedhousewife #displacedhousewife so I can see your beautiful treats! xo