Best 2 Five Spice Snickerdoodles Recipes
Indulge in a delightful journey of flavors with our curated collection of five-spice snickerdoodles. These classic cookies receive an aromatic twist with the addition of five-spice powder, a harmonious blend of cinnamon, cloves, fennel, star anise, and Szechuan pepper. Each bite offers a symphony of sweet, spicy, and earthy notes that will tantalize your taste buds. Our recipes cater to various dietary preferences, including gluten-free, vegan, and paleo options, ensuring everyone can savor these delectable treats.
For those seeking a traditional experience, the classic five-spice snickerdoodles recipe promises a nostalgic delight. With a chewy texture and a hint of cinnamon sugar, these cookies evoke memories of childhood and comfort. For a healthier alternative, try our gluten-free five-spice snickerdoodles, made with almond flour and coconut sugar, offering a guilt-free indulgence.
Vegans can rejoice with our plant-based five-spice snickerdoodles, featuring a blend of almond butter and coconut oil for a rich and satisfying texture. And for those following a paleo diet, our paleo five-spice snickerdoodles, crafted with almond flour, coconut flour, and maple syrup, provide a wholesome and grain-free option.
No matter your dietary preferences, our five-spice snickerdoodles guarantee a unique and unforgettable taste experience.
SNICKERDOODLE SPICE CAKES
All the flavors you love about snickerdoodle cookies are baked into these mini cakes filled with lots of cinnamon and warm spices. What really makes a snickerdoodle different than a sugar cookie: the tang from cream of tartar! In this cake version of snickerdoodles, the batter gets its tangy flavor from sour cream, which also helps keep it moist. Wrap these mini loaves in plastic wrap or a cellophane bag and tie with a bow to gift to friends and family!
Provided by Gabriela Rodiles
Categories dessert
Time 45m
Yield 8 mini loaf cakes
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F and spray an 8-cavity nonstick mini loaf pan with nonstick cooking spray.
- Stir together 3 tablespoons of the sugar with 1 teaspoon of the cinnamon and 1 teaspoon of the pumpkin pie spice in a small bowl. Set aside.
- Whisk together the flour with the baking powder, baking soda, 1/2 teaspoon salt, remaining 3/4 cup sugar, 1 teaspoon cinnamon and 1 teaspoon pumpkin pie spice in a large bowl.
- Whisk together the eggs, oil, sour cream and vanilla extract in a medium bowl. Fold into the dry mixture until just combined.
- Divide half of the batter among the cavities of the prepared pan (about 2 tablespoons batter per cavity), then sprinkle about 1 teaspoon of the spiced sugar over the batter for each. Top with the remaining batter (about 1 tablespoon per cavity) and smooth to cover the sugar. Sprinkle each top with about 1/2 teaspoon of the spiced sugar.
- Bake until the cakes spring back to the touch and a toothpick inserted into the center comes out clean, about 15 minutes. Let cool for 10 minutes, then remove each cake from the pan.
CHEF JOHN'S PUMPKIN SPICE SNICKERDOODLES
I'm usually not a big fan of snickerdoodles, but I had a feeling the pumpkin spice would work perfectly with the buttery, cinnamon sugar cookie, and it did.
Provided by Chef John
Categories Desserts Cookies Sugar Cookies
Time 30m
Yield 18
Number Of Ingredients 18
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line a rimmed baking sheet with a silicone mat or parchment paper.
- Place flour, salt, baking soda, and cream of tartar in a mixing bowl. Add cinnamon, ginger, allspice, clove, and nutmeg. Whisk until thoroughly mixed, 1 or 2 minutes.
- Place butter, sugar, and brown sugar in a separate mixing bowl. Cream together with a spatula or wooden spoon until mixture is smooth, 2 or 3 minutes. Add vanilla and egg. Stir until thoroughly combined.
- Pour flour mixture into butter mixture. Stir until just combined or until the flour disappears.
- Wrap bowl in plastic wrap. Chill dough in refrigerator for about 1 hour.
- Stir cinnamon and sugar together in a shallow bowl or plate.
- Scoop dough into 2 tablespoon balls. Roll in cinnamon-sugar mixture to coat all sides. Roll into smooth ball and place on prepared baking sheet, 3 to 4 inches apart. Flatten slightly.
- Bake in preheated oven until browned, 10 to 12 minutes.
- Cool on baking sheet 5 minutes; sprinkle with additional cinnamon-sugar mixture, if desired. Transfer cookies to cooling rack to cool completely.
- If you'd like to add a bit of a shine to your cookies, you can brush them with a simple glaze. Mix confectioners' sugar with milk or lemon juice to achieve brushing consistency. Brush onto cookies. Sprinkle with more cinnamon sugar or pumpkin pie spice, if desired.
Nutrition Facts : Calories 143.8 calories, Carbohydrate 22.4 g, Cholesterol 24 mg, Fat 5.5 g, Fiber 0.5 g, Protein 1.5 g, SaturatedFat 3.4 g, Sodium 94.8 mg, Sugar 14 g
Tips:
- Use high-quality ingredients. This will make a big difference in the final flavor of your cookies.
- Make sure your butter is softened to room temperature before you start baking. This will help the cookies to cream together properly.
- Don't overmix the dough. Overmixing will make the cookies tough.
- Chill the dough for at least 30 minutes before baking. This will help the cookies to hold their shape.
- Bake the cookies at the right temperature and for the right amount of time. Overbaking will make the cookies dry and crumbly.
- Let the cookies cool completely before you store them. This will help them to keep their shape and flavor.
Conclusion:
Five-spice snickerdoodles are a delicious and easy-to-make treat that is perfect for any occasion. With their unique flavor and chewy texture, these cookies are sure to be a hit with everyone who tries them. So next time you're looking for a sweet and satisfying snack, give five-spice snickerdoodles a try.
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