FIVE-SPICE SNICKERDOODLES

Five-Spice Snickerdoodles image

Provided by Food Network Kitchen

Categories dessert

Time 1h

Yield About 24 snickerdoodles

Number Of Ingredients 12

2 1/4 cups all-purpose flour
1 1/2 teaspoons cream of tartar
1 teaspoon five-spice powder
1 teaspoon ground cinnamon
3/4 teaspoon baking soda
1/2 teaspoon salt
1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature
1 cup granulated sugar
1/4 cup packed dark brown sugar
2 large eggs
1 teaspoon pure vanilla extract
1/2 cup red sanding sugar

Steps:

Position racks in the upper and lower thirds of the oven; preheat to 400˚. Whisk the flour, cream of tartar, 1/2 teaspoon each five-spice powder and cinnamon, the baking soda and salt in a medium bowl.
Beat the butter, granulated sugar and brown sugar in a large bowl with a mixer on medium-high speed until light and fluffy, 4 to 5 minutes. Beat in the eggs one at a time until combined. Beat in the vanilla, then reduce the speed to low and beat in the flour mixture until combined.
Mix the red sanding sugar and the remaining 1/2 teaspoon each five-spice powder and cinnamon in a small bowl. Roll the dough into balls (about 2 tablespoons each), then roll them in the red sugar. Arrange 3 inches apart on 2 unlined baking sheets.
Bake, switching the pans halfway through, until the cookies spread, crackle in the centers and are lightly golden around the edges, 9 to 12 minutes. Let cool 10 minutes on the pans, then remove the cookies to racks to cool completely.