Five-Spice Snickerdoodles

So, Snickerdoodles, huh?  Comforting, homey, simple and… swanky when made with five-spice powder instead of simple cinnamon.  These are the grown up version.  The have-with-Darjeeling-tea version.  They are a taste of home with a party dress on.  I don’t often make cookies on the boat because they are touchy to do in a wood stove with lots of turning and watching, but I could be talked into it for these pretty gems.

Five-Spice Snickerdoodles
Dough:
1 1/2 cups sugar
1 cup (2 sticks) unsalted butter
2 eggs
2 3/4 cups all-purpose flour
2 teaspoon cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt

To Roll:
1 tablespoon five-spice powder
2 tablespoons sugar

Heat oven to 350 degrees. Cream the sugar and butter; then add the eggs one at a time. Sift the flour, cream of tartar, baking soda and salt and mix with the creamed mixture. It comes together nicely with a strong mixer, but if you are mixing with a wooden spoon, you may need to work it a little with your hands as the dough is fairly stiff. Mix the sugar and five-spice in a small bowl. Shape the dough into 1-inch balls and roll in the sugar and five-spice mixture to coat. Place on a baking sheet and bake for 10 to 15 minutes.  Remove from baking sheet to cooling rack and store in an air-tight container.

Make 2 to 3 dozen