Five-Spice Crackle Cookies

• servings: 16 items

Ingredients

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 Tbsp. vanilla bean paste or vanilla extract

2¾ cups (344 g) all-purpose flour

1¾ tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt

1 tsp. baking soda

½ cup (100 g) granulated sugar

¾ cup (83 g) powdered sugar, sifted

Directions

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.)

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.

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.

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.

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.