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Recipe: Five-spice snickerdoodles

Total time: About 1 hour

Servings: 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

1. Heat 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.

2. In 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 sugarwith 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.

4. Bake 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.

Each cookie: 73 calories; 1 gram protein; 10 grams carbohydrates; 0 fiber; 3 grams fat; 2 grams saturated fat; 15 mg. cholesterol; 33 mg. sodium.

Copyright © 2014, Los Angeles Times
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