+
0 (0)

Desserts

Five-spice snickerdoodles

Five-spice snickerdoodles
Mel Melcon / Los Angeles Times

Not so long ago I went to the best party in years. The guests brought wine or beer. The hosts provided the makings for Chinese dumplings. And everyone did the work assembling them. I walked into a kitchen full of ... Read more

Total time: About 1 hour | Makes 5 dozen cookies
  • 1 cup (2 sticks) butter, at room temperature
  • 1 1/2 cups sugar plus 3 tablespoons sugar, divided
  • 2 large eggs
  • 2 3/4 cups flour
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 3 tablespoons five-spice powder

Step 1Heat the oven to 400 degrees. In a mixing bowl or in the bowl of a stand mixer, cream together the butter and 1 1/2 cups sugar until light and fluffy. Add the eggs, one at a time, until thoroughly combined.

Step 2In a small bowl, combine the flour, cream of tartar, baking soda and salt and toss with a fork until well-mixed. Add the dry ingredients to the butter mixture, a little at a time, until combined, scraping the sides of the bowl occasionally to fully incorporate. 3. Combine the remaining 3 tablespoons sugar with the five-spice powder in a small, shallow bowl. Spoon out level tablespoons of dough and toss the cookies in the sugar mixture to coat evenly. Roll the dough into balls and arrange about 2 inches apart on ungreased baking sheets.

Step 3Bake the cookies until lightly browned but still soft, 8 to 10 minutes (they will puff while baking and then flatten as they cool). Cool slightly before removing to a rack to cool completely.


HAVE YOU TRIED


Chicken enchiladas with homemade enchilada sauce
Chicken enchiladas with homemade enchilada sauce

Hazelnut flan with roasted apricots and roasted apricot sorbet
Hazelnut flan with roasted apricots and roasted apri...

The Terrace duck burger
The Terrace duck burger

Tangerine ice cream
Tangerine ice cream

Have a specific question about a recipe or found a problem? Let us know at food@latimes.com

More recipes in Desserts

Passover coffee cream puffs
Pan con chocolate (Chocolate flan with caramelized bread, olive oil and brioche ice cream)
Peaches cooked 'sous vide'
Strawberry tart with raspberry-orange glaze