Five-Spice Snickerdoodles

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  • Level: Easy
  • Total: 1 hr
  • Active: 35 min
  • Yield: About 24 snickerdoodles
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2 1/4 cups all-purpose flour

1 1/2 teaspoons cream of tartar

1 teaspoon five-spice powder 

1 teaspoon ground cinnamon

3/4 teaspoon baking soda

1/2 teaspoon salt

1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature

1 cup granulated sugar

1/4 cup packed dark brown sugar

2 large eggs

1 teaspoon pure vanilla extract 

1/2 cup red sanding sugar


  1. 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.
  2. 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. 
  3. 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. 
  4. 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.