Five Spice Snickerdoodle

Soft and chewy five-spice snickerdoodle cookies are rich with cinnamon and five spice for a beautifully deep flavor. This is the best snickerdoodle recipe you will find and it only takes 30 minutes to make!

Course Dessert, Snack

Cuisine American, Asian Fusion

Keyword best snickerdoodle recipe, chewy snickerdoodle recipe, easy snickerdoodle recipe, snickerdoodle cookie dough, snickerdoodle cookies, soft snickerdoodle

Prep Time 20

Cook Time 10

Total Time 30

Servings cookies

Calories 300kcal

Author Megan

Equipment

Ingredients

1 teaspoon (6 g) baking soda
1 ½ teaspoon (6 g) cream of tartar
½ teaspoon (3 g) salt
½ teaspoon ground cinnamon
½ teaspoon five spice powder
2 ¾ cup (330 g) all-purpose flour
1 cup (226 g) unsalted butter room temperature
½ cup (100 g) granulated sugar
¾ cup (150 g) light brown sugar packed
1 large egg
1 large egg yolk
2 teaspoon vanilla extract

Cinnamon Spice Sugar

¼ cup (50 g) granulated sugar
1 teaspoon cinnamon
1 teaspoon five spice
⅛ teaspoon salt

Instructions

Prepare the oven. Place the oven rack in the center o the oven. Preheat the oven to 350°F. Line your baking sheets with parchment paper or silicone mats.
Mix dry ingredients. In a large bowl, add the flour, cream of tartar, baking soda, salt, cinnamon, and five spice. Whisk until combined.
Cream the butter. In a stand mixer fitted with a paddle attachment, cream the butter on medium-low until soft and fluffy about 1 minute. Then add in the granulated and brown sugar and beat until light and fluffy about 3 more minutes.
Add the eggs and vanilla. Add the eggs one at a time while mixing on low. Then add the vanilla. Scrape the edges of the bowl with a rubber spatula and mix until combined.
Add dry ingredients. Add the flour mixture and beat on low until combined. Scrape the edges of the bowl and mix in any remaining flour.
Make cinnamon sugar. In a small mixing bowl, mix together the sugar, salt cinnamon, and five spice for rolling.
Scoop and coat. Use a cookie scoop to scoop out the dough, then roll the dough into balls about 1.5 tablespoons of cookie dough each. Then roll it into a cinnamon spice sugar mixture until thoroughly coated. Continue until all the dough has been scooped.
Bake. Place the cinnamon-spiced cookie onto a parchment lined or silicone lined baking sheet 2 inches apart from each other. Bake until slightly puffed and golden about 10-11 minutes. Remove from the oven and allow to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes

Measure your flour with a scale! Adding too much flour to the snickerdoodle cookie dough will make it taste…like flour. The best way to measure flour is by using a scale. The second best is to fluff the flour with a spoon, sprinkle it into a measuring cup, and use a knife to level it off.
Use room-temperature butter and eggs. Use room temperature butter to easily cream and fluff the butter. Room-temperature eggs will be easier to blend into the chewy snickerdoodle cookie and allow it to rise more easily.
Cream the butter for at least 5 minutes. Creaming the butter and sugar together evenly disperses the sugar and dissolves the sugar giving it a less grainy texture. Moreover, creaming adds air to the cookie creating a softer, more aerated, chewy, and soft cookie rather than a dense hard disc.
Sprinkle the cinnamon spice sugar. Sprinkle the cinnamon spice sugar over each ball of snickerdoodle dough before baking. This will ensure you will have more cinnamon sugar when you bake them.
Storage: These snickerdoodles can be stored for up to 1 week in an airtight container in the refrigerator. You can also freeze baked snickerdoodles for up to 3 months. To serve, simply thaw overnight in the refrigerator.

Nutrition