These dramatically craggy cookies call upon Chinese five-spice for their warming complexity. The flavors in the blend—usually a mix of star anise, fennel seeds, cloves, cinnamon, and peppercorns—evoke the aromatic notes of a classic molasses cookie. But then there’s added depth from astringent clove and licorice-like star anise. Ingredients and ratios differ among brands—some contain white pepper, others tingly Sichuan or black peppercorns. The latter tend to produce a spicier cookie while blends with white pepper, like the Frontier Co-Op Five Spice Powder Blend (my favorite brand for this recipe), are a bit funkier. Choose based on your own preferences.
These clever treats decorate themselves, forming abstract patterns as the cookies bake and their sugar coating bursts open. Tossing the dough balls in granulated sugar before chilling might seem unnecessary, but it creates a protective barrier that prevents the powdered sugar from dissolving while baking, resulting in the most striking presentation; don’t skip this step. And freezing them for exactly 15 minutes—no more, no less—solidifies the outside of the dough while keeping the center soft, resulting in an exterior that cracks beautifully as the cookies spread.
Note that it’s important to gently spoon flour into your measuring cup and lightly level the surface with a knife or spatula. Scooping directly into a flour container and packing the measuring cup will result in too much flour per cup and drier cookie dough. Better yet, just weigh your dry ingredients.
Read more: 5 Stunningly Simple Cookies, No Mixer Needed
Recipe information
Total Time
45 minutes
Yield
Makes 16–18
Ingredients
Preparation
Step 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.)
Step 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.
Step 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.
Step 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.
Step 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.
Recipe notes
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