Monday, February 1, 2021

Frosted Chinese Five-Spice Snickerdoodle Cookies

how to make Frosted Chinese Five-Spice Snickerdoodle Cookies

Oh! Oh! Oh! I have a treat for you today! Crispy-edged, soft-centered, absolutely ambrosial, Chinese 5-Spice Snickerdoodles! Also, they're frosted. You're welcome. 


I was using 5-spice for a savory recipe one night, took a whiff, and thought, as I often do, COOKIES! Now, I really thought this was an original idea - and then, just before posting the recipe for you guys, I googled it. OK, so maybe I'm not the first to think of it. The idea FELT original. 


how to make Frosted Chinese Five-Spice Snickerdoodles

When making traditional snickerdoodles, the balls of dough get rolled in cinnamon-sugar. In this version, the cookies are rolled in five spice-sugar. There's also some in the frosting. The flavor is uniquely spiced but not strong. Everyone will reach for a second cookie in an attempt to place the spices. (It'll be our secret.)


Frosted Chinese Five-Spice Snickerdoodle Cookies

Today I'm participating with other bloggers to support Cookies for Kids' Cancer, organized by Julie of The Little Kitchen. Everyone who is participating made a donation to help in the fight against pediatric cancer. Links to all of the other recipes will be at the end of the post. 


Help us make a difference by donating to Cookies for Kids' Cancer! Our goal is to raise at least $3000. Because these three companies: OXO, Mediavineand Dixie Crystals have each pledged to match donations raised through this campaign up to $3000! That means when we donate $1, it turns into $4! Please help us reach our goal to get the full matching donations and make an even bigger difference! Donate here today.


What is Chinese 5-Spice Powder?

Chinese Five-Spice Powder for baking

You might see this spice mix referred to as simply "Five Spice Powder." Either is correct. It's a warm spice blend, like pumpkin pie spice, but leaning towards savory applications. You'll find it frequently in Chinese recipes.


According to Martha Stewart, Five Spice Powder's origins are unknown, but they're meant to represent wood, fire, earth, metal, and water. The spices can vary a bit but count on a heavy dose of cinnamon and star anise. 


The Chinese Five-Spice Powder I'm using here is a combination of cinnamon, cloves, fennel, anise, and black pepper.


How to Make Frosted Chinese Five-Spice Snickerdoodle Cookies


make cinnamon-sugar with Chinese Five Spice instead

First things first, you'll make a Five Spice-Sugar. Like cinnamon-sugar but using Chinese Five Spice in place of the cinnamon. It smells SO good! This mixture is what the dough will get rolled in, plus there's a bit of it in the frosting. 


Start the dough by mixing melted butter with granulated and brown sugar. Add in vanilla bean paste. I love seeing the little flecks of vanilla bean in these cookies, but feel free to swap out for vanilla extract if you need to. 


how to make Chinese Five-Spice Snickerdoodles

Next up, eggs. The flour mixture gets adding in last. The dough will be soft and thick. 


how to make Chinese Five-Spice Snickerdoodles

After a bit of a rest (you and the cookie dough), you'll scoop the dough using a #30 cookie scoop, a little over 2 tablespoons. Roll or toss the dough in the Five Spice-Sugar.


Chinese Five-Spice Powder Snickerdoodles
Chinese Five-Spice Snickerdoodles

Bake! Oh my gosh. Aren't they gorgeous?!?!?!? The snickerdoodle cookies will bake up with crispy edges and soft, puffy middles. They'll deflate as they cool, but the centers will stay soft.


how to make Frosted Chinese Five-Spice Snickerdoodles

Once cooled, you'll whip up a little frosting lightly flavored with the Five Spice-Sugar. This is optional as the cookies are 100% heavenly without it. But, who can say no to a little frosting? 


Frosted Chinese Five-Spice Snickerdoodles

Spread a thin layer on each cookie. Eat one immediately. 


Frosted Chinese Five-Spice Snickerdoodle Cookies


for the Five Spice-Sugar:

1/2 cup granulated sugar

1 tablespoon Chinese Five-Spice 


for the cookies:

2 1/2 cups unbleached, all-purpose flour

2 teaspoons cream of tartar

1 teaspoon baking soda

3/4 teaspoon kosher salt

1 cup unsalted butter, melted and slightly cooled

1 cup granulated sugar

1/2 cup packed light brown sugar

2 teaspoons vanilla bean paste

2 eggs, room temperature


for the frosting:

3/4 cup unsalted butter, room temperature

3 cups powdered sugar

1 1/2 teaspoons Five Spice-sugar

pinch kosher salt

3 tablespoons milk


[NOTE: the cookies are delicious without the frosting, too.]


Make the Five Spice-sugar. Whisk the sugar and Chinese Five Spice. Reserve 1 1/2 teaspoons for the frosting. Set aside.


Make the cookies. Whisk the flour, cream of tartar, baking soda, and salt together. Set aside. In a large bowl, beat the melted butter, granulated and brown sugars together until well combined. Mix in the vanilla bean paste. 


Add eggs and mix for about 3 minutes, until thickened and pale yellow. On low speed, add the flour mixture in three additions, scraping the sides and bottom of the bowl as needed. Beat just until the flour is incorporated. Let rest at room temperature for 30 minutes. 


Meanwhile, preheat oven to 400.  Line cookie sheets with parchment paper. Pour the Five Spice-Sugar (minus the reserved 1 1/2 teaspoons) onto a rimmed plate. 


Use a #30 cookie scoop (a little more than 2 tablespoons) to portion the dough. Roll into balls, then gently roll/toss in the Five Spice-Sugar. Place on the prepared sheet about 3 inches apart as the dough will spread. Bake for 8-10 minutes. The edges will be golden and firm, while the centers will be slightly puffed and soft. Let the cookies cool on the sheets for 10 minutes, then remove to a wire rack to cool completely. The centers will flatten as they cool. 


Once cooled, make the frosting. Beat the butter until fluffy. On low speed, add the powdered sugar, reserved Five Spice-Sugar, and salt. Mix until combined; it will look dry. Mix in the milk, beating until smooth. Spead a thin layer of frosting onto each cookie. If stacking, place wax paper or parchment between layers of cookies.


*adapted from Bon Appetit's Best Snickerdoodles

Frosted Chinese Five-Spice Snickerdoodles

Take a few minutes to click over to all of the other recipes supporting Cookies for Kids' cancer today! 

Heart Shaped Chocolate Cake from Julie of The Little Kitchen
Easy Chocolate Mousse from Allison of Celebrating Sweets
Chocolate Marshmallow Cookies from Sheila of Life, Love, and Good Food
Lemon Biscotti from Jenn of Ever AFTER IN THE WOODS
Easy Cream Cheese Candies from Kelly of Live Laugh Rowe
Cornflake Cookies from All The Good Cookies from Wendy of A Day in the Life on the Farm
Strawberry Mochi Cookies from Heather of Delicious Not Gorgeous
Red Velvet Valentine Brownies Recipe from Jennifer of The Rebel Chick
Red Velvet Cupcakes Recipe from Faith of An Edible Mosaic
Chinese Five-Spice Snickerdoodle Cookies from Bridget of Bake at 350
Chocolate Molten Lava Cake from Ashley of Spoonful of Flavor
Double Chocolate M&M Cookies from Melissa of Persnickety Plates
Raspberry Lemon Macaroons from Sue of It's Okay to Eat the Cupcake
Raspberry Curd from Holly of A Baker's House
Red Velvet Brownies from Kelly of Kelly Lynn's Sweets and Treats
Toffee Chocolate Chip Ice Cream Cookie Sandwiches from Audrey of That Recipe
Creamy Raspberry Sherbet Pandemic Punch from Laura of Untwisted Vintage
Chocolate Dipped Strawberry Cake Balls from Lindsey of Lindsey Loo's Bakery
Chocolate Covered Oreo Pops for Valentine's Day from Heather of Totally Tailgates
Amaretto Cherry Swirl Cake from Samantha of Haute Pepper Bites
Gluten Free Double Chocolate Bundt Cake from Elaine of Small Farm Big Life
Easy Strawberry Mousse from Caroline of Caroline's Cooking
Cornflake Cookies from All The Good Cookies #HelpingCookies from Wendy of A Day in the Life on the Farm
Vanilla Bean Cherry Chocolate Kiss Cookies from Colleen of Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
Neapolitan Cookies Recipe from Lisa of Blogghetti
Small Batch Almond Thumbprint Cookies from Lauren of Healthy Delicious
Kahlua Truffles from Camilla of Culinary Adventures with Camilla
Red Velvet Brownie Cups from Nikki of Soulfully Made
Triple Chocolate Trifles from Coleen of The Redhead Baker
Cast Iron Skillet Cookie For Two from Aimee of Aimee Broussard
Festive Puppy Chow from Erin of The Speckled Palate
Chewy White Chocolate Raspberry Cookies from Jessica of A Kitchen Addiction
Hot Chocolate Bombs for Valentine's Day from Anna-Marie of Beauty and the Beets
Chocolate Sandwich Cookies from Lisa of Taste Cook Sip
Peanut Butter Snickerdoodles from Betsy of The JavaCupcake Blog
Cherry Blossom Cookies from Carolann of Apron Warrior
Chocolate Mint Frappuccino Cookies from Peabody of Sweet ReciPEAs
Mini Chocolate Covered Strawberry Cheesecakes from Kate of Kate's Recipe Box
Almond Flour Peanut Butter Cookies from Shashi of Savory Spin
Funfetti Cookie Bars from Becca of The Salted Cookie
Grapefruit Poppyseed Cake from Michelle of Cold Weather Comfort
White Rabbit Candy Cookies from Linda of Ketchup with Linda
Baby Yoda Valentine’s Day Cookies to Support Cookies for Kid’s Cancer from Jenn of justJENN recipes
Salted Peanut Butter Pretzel Cowboy Cookies from Bree of Baked Bree
Red Velvet Hot Chocolate Bombs from Erin of The Spiffy Cookie
Homemade Hot Chocolate Mix from Gwynn of Swirls of flavor
Cherry Chocolate Chip No Bake Cheesecake from Stefanie of Stef's Eats and Sweets
Valentine's Day Homemade Ding Dongs from TammyJo of The Chocolate Cult
Guava Macarons with Coconut Buttercream from Lindsay of Anchored Baking
Valentines Pink Dessert Charcuterie Board for Kids from Nicole of For the Love of Food
Hot Chocolate Cookies from Amanda of A Cookie Named Desire
Cóctel de Camarones from Rebekah of Kitchen Gidget
Cuccidati (Italian Fig Cookies) from Amy of The Nifty Foodie
Lemon Poppyseed Heart Shaped Sandwich Cookies from Lisa of Garlic & Zest
Valentine's Day Almond Flour Brownies from Kaitlin of I Can Cook That
Peanut Butter Chocolate Cake from Trang of Wild Wild Whisk
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5 comments

  1. I am so happy to support Cookies for Kids' Cancer each year, too. Love this idea of changing up the spices on a Snickerdoodle. Sounds delicious!

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  2. I'm a little nervous to say this because I know snickerdoodles reign in many people's cookie category, BUT, I never liked them. Whew, I said it. This must be what I've been missing, more spice!!!!! I've been craving anything 5 spice, so this wins! I can't wait to make them and frosted too! YUM!

    ReplyDelete
    Replies
    1. You'll have to try these and see what you think! Snickerdoodles are never top of mind for me - UNTIL NOW. I was hard to edit the photos without scarfing down about 7 of them.

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  3. I think these cookies will be a perfect ending for a Chinese New Year Feast. Thanks.

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  4. What an interesting use of Chinese five=spice!

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