Five-Spice Snickerdoodles | DisplacedHousewife

Name: Five-Spice Snickerdoodles | DisplacedHousewife
Ingredients: For the Cookie; 1 cup (186 g) granulated sugar; 10 tablespoons (141 g/5 oz/ 1 ¼ sticks) unsalted butter, room temperature; 1⁄2 cup (105 g) light brown sugar, packed; 2 large eggs, room temperature; ½ cup (125 ml) sunflower seed oil or other neutral oil; 1 tablespoon milk, room temperature; 1 tablespoon (15 ml) real vanilla extract; 1¾ cups (238 g) bread flour; 1 cup (136 g) all-purpose flour; 2 teaspoons (6 g) cream of tartar; 1 teaspoon baking soda; 1 teaspoon sea salt; For the Cookie Coating; 1⁄2 cup (65 g) granulated sugar; 1 teaspoon ground five-spice powder

"These Five-Spice Snickerdoodles are fluffy, tender and perfectly tangy. This easy dough is then heavily rolled in a sugar and five-spice mixture...."

INGREDIENTS

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For the Cookie

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1 cup (186 g) granulated sugar

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10 tablespoons (141 g/5 oz/ 1 ¼ sticks) unsalted butter, room temperature

•

1⁄2 cup (105 g) light brown sugar, packed

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2 large eggs, room temperature

•

½ cup (125 ml) sunflower seed oil or other neutral oil

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1 tablespoon milk, room temperature

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1 tablespoon (15 ml) real vanilla extract

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1¾ cups (238 g) bread flour

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1 cup (136 g) all-purpose flour

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2 teaspoons (6 g) cream of tartar

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1 teaspoon baking soda

•

1 teaspoon sea salt

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For the Cookie Coating

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1⁄2 cup (65 g) granulated sugar

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1 teaspoon ground five-spice powder

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