Five-Spice Snaps

At SWEETTABLESCAPES, we make lots of treat-baskets for charities, auctions and other events. We have our go-to recipes, the all-time favorites that our recipients have come to expect as part of the selection; these include our gourmet chocolate-chip cookies, some financiers, brownies and other classics; but it is always good to try some new recipes, different flavors and textures to make it all a bit more interesting. Since we are making several such baskets in the next few weeks, we decided to give some new confections a chance. Here is our first new addition, from “Simply Sensational Cookies”: Five-Spice Snaps! These thin and “snappy” cookies are light and deliciously spicy. Give them a try!


You’ll need:

1/2 cup packed dark brown sugar

2 1/2 to 3 tsp five-spice powder, to taste

1/4 tsp baking soda

1/4 tsp salt

1/2 cup dark corn syrup

1 large egg, at room temperature

2 1/2 TBsp corn oil or other flavorless vegetable oil

1 cup unbleached all-purpose white flour


Position rack in the middle of the oven; preheat to 350F. Generously grease several large baking sheets or generously coat with nonstick spray.

In a large bowl, thoroughly stir together the brown sugar, five-spice powder, baking soda, and salt until well blended. IMG_0038IMG_0039Vigorously stir in the corn syrup, egg, and oil until mixture is well blended and smooth. IMG_0040Stir in the flour just until evenly incorporated. IMG_0041IMG_0042If the mixture is very soft, let it stand to firm up for 5 minutes. Drop the dough by heaping measuring teaspoonfuls, spacing about 3 inches apart on the baking sheets to allow for a lot of spreading.IMG_0045

Bake (middle rack) one sheet at a time for 8 to 12 minutes or until the cookies feel almost firm when pressed in the middle, and are tinged with brown and slightly darker at the edges. IMG_0052Set the baking sheet on a wire rack, and let stand until the cookies firm up just slightly, about 1 minute. Using a wide spatula, immediately transfer the cookies to wire racks. Let cool.IMG_0053

(can be frozen for 3 to 4 weeks)




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