Dessertsbonappetit4.3
Five-Spice Crackle Cookies
Chinese five-spice gives classic crackle cookies a delightfully warming flavor and alluring aroma.
👥 16 Servings👤 Jesse Szewczyk📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●saucepan
- ●bowl
- ●whisk
- ●oven
- ●spatula
- ●baking sheet
📝 Preparation Steps
1
Place racks in upper and lower thirds of oven and preheat to 375°. Cook ¾ cup (1½ sticks) unsalted butter in a small saucepan over medium heat, stirring constantly, until it foams, then browns, about ⏱️ 4 minutes. Immediately transfer to a large heatproof bowl, scraping in any brown bits stuck to bottom of pan. Add ⅔ cup (packed; 133 g) dark brown sugar, ½ cup mild-flavored (light) molasses, and 2 Tbsp. Chinese five-spice powder and whisk vigorously until sugar is dissolved and mixture is smooth and emulsified, about ⏱️ 2 minutes. (It will look oily at first, but keep whisking.)
. Chinese five-spice powder2 Tbsp
2
Add 1 large egg yolk and 1 Tbsp. vanilla bean paste or vanilla extract; whisk vigorously until combined and slightly lightened in color, about ⏱️ 2 minutes. Add 2¾ cups (344 g) all-purpose flour, 1¾ tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt, and 1 tsp. baking soda and mix with a rubber spatula until a soft dough forms and no pockets of dry flour remain.
large egg yolk1. vanilla bean paste or vanilla extract1 Tbsp¾ cup (1½ sticks) unsalted butter¾ cups (344 g) all-purpose flour2¾ cup (83 g) powdered sugar, sifted¾ tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt1. baking soda1 tsp
3
Place ½ cup (100 g) granulated sugar in a small bowl. Using a #20 cookie scoop (about 3 Tbsp.) and working one at a time, scoop out portions of dough and roll into smooth balls. Roll balls in granulated sugar to thoroughly and generously coat, then divide between 2 parchment-lined baking sheets, spacing at least 2" apart (about 9 per sheet). Roll dough balls in granulated sugar again to create an even, thicker layer and return to baking sheets. Freeze, uncovered, ⏱️ 15 minutes.
4
Place ¾ cup (83 g) powdered sugar, sifted, in a small bowl. Working quickly and one at a time, coat balls in powdered sugar, rolling and pressing in slightly between your hands to create an even, generous layer that covers the entire exterior (like you are making a snowball); place back on baking sheets, spacing at least 2" apart.
5
Bake cookies, rotating baking sheets top to bottom and front to back halfway through, until puffed slightly and cracks have formed, 12–⏱️ 14 minutes. Let cookies cool on baking sheets. (They will deflate a bit as they sit.) Do Ahead: Cookies can be baked 1 day ahead. Store airtight in a single layer at room temperature.
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