Recipe courtesy of Food Network Kitchen
From:
Food Network Magazine
Five-Spice Snickerdoodles
Getting reviews...
- Level: Easy
- Total: 1 hr
- Active: 35 min
- Yield: About 24 snickerdoodles
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 158
- Total Fat
- 6 g
- Saturated Fat
- 4 g
- Carbohydrates
- 24 g
- Dietary Fiber
- 0 g
- Sugar
- 15 g
- Protein
- 2 g
- Cholesterol
- 31 mg
- Sodium
- 89 mg
- Level: Easy
- Total: 1 hr
- Active: 35 min
- Yield: About 24 snickerdoodles
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 158
- Total Fat
- 6 g
- Saturated Fat
- 4 g
- Carbohydrates
- 24 g
- Dietary Fiber
- 0 g
- Sugar
- 15 g
- Protein
- 2 g
- Cholesterol
- 31 mg
- Sodium
- 89 mg
Ingredients
Directions
- 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.
