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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.


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