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 over 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
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