These Chinese five-spice cookies get their kick from the traditional components of five-spice powder, which may include ginger, cinnamon, star anise, fennel, Szechuan peppercorns, and cloves. (Yes, that’s six spices, not five. What can we say? We’re overachievers.) Say hello to your newest holiday tradition.
These Chinese five-spice cookies are gonna make you say bye-bye-bye to boring plain sugar cookies and nǐ hǎo to these crisp and spiced lovelies. They’re sugar cookies and so, so much more. Depending upon your five spice blend, it may include ground star anise, cinnamon, ginger, fennel seeds, Szechuan peppercorns, and cloves. Perfect at the holidays or any time of year, actually. And perfect with tea thanks to the crisp texture that stands up to dunking.–Renee Schettler Rossi
Dump the flour, Chinese five-spice powder, and salt in a small bowl and whisk thoroughly.
Using an electric mixer, beat the sugar and butter in a large bowl until creamy and well combined. Add the egg and vanilla extract and mix until fluffy, about 1 minute more.
Stir in the flour mixture, combing just until everything is incorporated and a soft dough forms. Shape the dough into a disk, wrap it in plastic, and refrigerate for 1 hour.
Preheat the oven to 375°F (190°C) and adjust the rack to the center position.
Unwrap the dough, place it on a fresh piece of plastic wrap, and roll the dough to 1/4 inch thickness. Slide the wrap and the dough onto a baking sheet and place the whole shebang in the freezer for 5 minutes to firm it slightly.
Remove the dough from the freezer and quickly cut out the spice cookies with a 2 1/2-inch round cookie biscuit cutter (or if it’s the holidays, your favorite cookie cutter) spacing them 1/2-inch apart on a parchment-lined baking sheet. Bake until the edges are golden brown, 12 to 15 minutes. Immediately transfer the spice cookies to a wire rack to cool. (The cookies will keep in an airtight container for up to 1 week.) Find more information on storing and freezing your cookies here.