How To Make 5-Spice Snickerdoodle Cookies By Grant Melton
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By replacing traditional ground cinnamon with five-spice powder, this classic cookie from former Culinary Producer Grant Melton (who Rach calls her "Cookie Man") gets an update (but is still just as easy to make as the original). Five-spice powder—a combination of fennel, star anise, cinnamon, szechuan pepper and clove—is a Chinese ingredient that’s become much more mainstream in the past few years. Look for it in the spice aisle or international aisle at your supermarket.
Want more cookies? Try Grant's Hot Chocolate Crinkle Cookies.
- ½ cup unsalted butter
- 2 ¼ cups flour
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- 1 ½ cups granulated sugar, divided
- ½ cup light brown sugar
- 2 eggs
- ½ teaspoon vanilla extract
- 1 teaspoon five-spice powder
Preheat oven to 350˚F.
Melt butter in a small skillet over medium-low heat, stirring occasionally, until butter becomes fragrant and tan in color. Remove the brown butter from the heat and let cool.
In a medium mixing bowl, whisk together flour, baking powder and salt. Set aside.
Pour the cool brown butter into the bowl of a stand mixer fitted with a paddle attachment. With the mixer on low, add 1 cup granulated sugar and all of the brown sugar. Increase the speed to medium-high. Add eggs, one at a time, and then the vanilla. Beat until mixture becomes light and fluffy, about 1 minute. Reduce the speed to low and add dry ingredients, a little at a time, until fully incorporated, occasionally scraping down the sides. Using a cookie scoop, measure the dough into 1 ½-inch sized balls. Set aside.
Place the remaining granulated sugar and five-spice powder onto a plate or pie pan and mix with a fork. Roll the cookie dough balls in the spiced sugar to coat. Arrange on a parchment-lined cookie sheet about 2 inches apart and bake 8 to 10 minutes or until browned around the edges. Let cool before serving.