Ye gods, I actually made a new recipe and posted it within twenty four hours. This is kinda new. 😛

I basically spent last evening listening to the Los Campesinos! Christmas EP that they released last year, watching the snow outside, and making these (and one other thing I’ll be posting today). I haven’t felt all seasonal like this in years, and ngl, it’s a real welcome feeling right now.

And these may be my new default sugar cookie recipe. The Chinese five-spice powder adds a lovely twist to the standard sugar cookie recipe. (And using my few cookie cutters reminds me I need to get more from that place.)

Chinese Five-Spice Sugar Cookies
Makes appx 20ish cookies

Ingredients

  • 1.25 c flour
  • 2.5 t Chinese five-spice powder
  • pinch salt
  • .5 c sugar
  • 1 stick (4 oz) unsalted butter at room temp
  • 1 large egg at room temp
  • 1 t vanilla extract

Whisk together the flour, Chinese five-spice powder, and salt in a bowl, until combined completely (pic 1). Using your mixer (sweet sweet stand mixer here), beat the butter and sugar together until creamed, and then add your egg and vanilla extract and mix until it’s good and fluffy (pic 2). Then, slowly add your flour in (pic 3), and mix until everything is just barely incorporated (pic 4).

Then, shape the dough into a disk, wrap it in plastic (pic 5, I didn’t have my normal plastic wrap on me), and refrigerate for about an hour.

When you’re ready to make your cookies, heat the oven to 375. Take your dough out of the fridge, unwrap it, and roll it out to .25 inch thickness (pic 6). (The recipe recommends sticking it in the freezer at this point for five minutes to firm it slightly; I did not do this, but did put the dough in the freezer between batches to refirm it, as the dough does go soft quickly at room temp.)

Use your favorite cookie cutters to cut out cookies, and place them on the baking sheet (pic 7). Reroll the leftover dough and repeat until you have enough cookies to fill a baking sheet. (You will be doing this in two batches or so, minimum.)  Bake for 13 minutes, until golden brown on the edges (pic 8). Immediately transfer to a wire rack to cool, and then enjoy with a nice glass of milk.

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