Five-Spice Crackle Cookies

• μερίδες: 16-18

Υλικά

¾ cup (1½ sticks) unsalted butter

⅔ cup (packed; 133 g) dark brown sugar

½ cup mild-flavored (light) molasses

2 Tbsp. Chinese five-spice powder

1 large egg yolk

1 tablespoon vanilla bean paste or vanilla extract

2¾ cups (344 g) all-purpose flour

1¾ tsp. Diamond Crystal kosher salt

1 teaspoon baking soda

½ cup (100 g) granulated sugar

¾ cup (83 g) powdered sugar, sifted

Οδηγίες

Place racks in upper and lower thirds of oven and preheat to 375°.

Cook 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 brown sugar, molasses, and 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.)

Add egg yolk and vanilla bean paste; whisk vigorously until combined and slightly lightened in color, about 2 minutes.

Add flour, salt, and baking soda and mix with a rubber spatula until a soft dough forms and no pockets of dry flour remain.

Place 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 of least 2” apart (about 9 per sheer).

Roll dough balls in granulated sugar again to treate an even, thicker leyer and return to baking sheets. (This might seem excessive, but don’t skip this step: see Baker's Note below.)

Freeze, uncovered, 15 minutes.

Place powdered sugar 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.

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.

Σημειώσεις

Tossing the dough balls in granulated sugar before chilling might seem unnecessary, but it creates a strong protective barrier that prevents the powdered sugar from dissolving while baking, resulting in the most striking presentation. And freezing them for exactly 15 minutes-no more, no less-solidifies the outside of the dough while keeping the centers soft, resulting in an exterior that cracks dramatically as the cookies spread when baking.