Snickerdoodle Cookies with 5 Spice Flavor
Votes: 1
Time: 1 hour.
Complexity: easily
Quantity: 24 pcs.
Complexity: easily
Quantity: 24 pcs.
American Snickerdoodle cookies are loved for their enchanting cinnamon aroma, melting texture with a crunchy sugar crust, and ease of preparation. This recipe offers a more festive version, enhanced with Chinese five-spice seasoning and red decorative sugar. A dough of flour, butter, eggs, and sugar is divided into balls, rolled in a sugar-spice mixture, and baked on baking sheets. In the oven, the cookies will spread naturally, take their shape, and develop delicious cracks in the sugar crust. Delight your loved ones with these fragrant red cookies during the winter holidays, or bake them to celebrate Chinese New Year.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2 and 1/4 cups premium flour
- 1.5 tsp cream of tartar
- 1 teaspoon 5-spice seasoning
- 1 teaspoon ground cinnamon
- 3/4 tsp baking soda
- 0.5 tsp salt
- 165 g unsalted butter, room temperature
- 1 cup granulated sugar
- 1/4 cup brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 0.5 cup red decorative sugar
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Recipes with similar ingredients: premium flour, cream of tartar, five spice seasoning, cinnamon, butter, sugar, brown sugar, eggs, vanilla extract
Cooking the dish according to the recipe:
- Position oven racks in the upper and lower thirds of the oven; preheat to 200°C. In a medium bowl, combine flour, cream of tartar, 1/2 teaspoon each of five-spice and cinnamon, baking soda, and salt.
- In a large bowl, beat the butter with the white and brown sugars with a mixer on medium-high speed until fluffy, 4-5 minutes. Beat in the eggs one at a time. Stir in the vanilla extract, then reduce the mixer speed to low, beat in the flour mixture, and knead the dough.
- In a small bowl, combine the red sugar with the remaining 1/2 teaspoon of five-spice powder and cinnamon. Roll the dough into balls (about 2 tablespoons each), then roll them in the red sugar. Place them on two clean baking sheets, spacing them 3 inches apart.
- Bake, rotating the baking sheets halfway through, until the cookies are set in the centers and lightly browned around the edges, 9 to 12 minutes. Let cool on the baking sheets for 10 minutes, then transfer the cookies to wire racks to cool completely.
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