Chewy, sweet and a little bit spicy, these cute little snickerdoodles with a hint of chinese five spice are the perfect last minute treat for Chinese New Year!
(Am I the only one who didn’t realize it was today, until… today?! Apparently I live in a bubble.)
Of course I couldn’t resist celebrating (because really I love any celebration that involves food!) so I’ve got Broccoli Beef simmering away in the slow cooker (recipe to come soon!) and these cookies filling up my house with amazing smells.
Is it dinner time yet?!
(Thankfully we’ve got family night at church tonight, so we can share all these treats!)
Next on my to-do list today: A simple, fresh spinach salad with orange sesame vinaigrette.
- 1 cup butter, softened
- 1 cup sugar
- 1/2 cup firmly packed brown sugar
- 2 large eggs
- 2 teaspoons vanilla
- 2 3/4 cups flour
- 2 teaspoons cream of tarter
- 1 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/2 teaspoon salt
- 1/3 cup sugar
- 2 teaspoons chinese five spice seasoning
- 2 teaspoons cinnamon
In your mixer bowl, cream together the butter and sugars until light and fluffy. Beat in the eggs and vanilla until well blended.
In a medium bowl, whisk together the flour, cream of tarter, baking soda, cinnamon and salt. Add to the butter mixture, beating until combined. Place the dough in the fridge to chill for at least 30 minutes while you preheat the oven.
In a small bowl, stir together the 1/2 cup sugar, the chinese five spice and the cinnamon.
Preheat the oven to 400ºF and line several baking sheets with parchment paper.
To form the cookies: scoop out a tablespoon of dough, roll it into a ball and roll it in the cinnamon/sugar mixture to coat. Place the cookies 2 inches apart on your parchment-lined baking sheets. (These cookies will spread.)
Bake for 6-7 minutes and then remove the pan from the oven, leaving the cookies on the pan for 5 minutes to set before moving them to a wire rack to cool.
If you’re looking for my original Snickerdoodles recipe, click here!
Happy New Year!!