5-Spice Snickerdoodle Cookies | Grant Melton

Preheat oven to 350˚F. 

Melt butter in a small skillet over medium-low heat, stirring occasionally, until butter becomes fragrant and tan in color. Remove the brown butter from the heat and let cool. 

In a medium mixing bowl, whisk together flour, baking powder and salt. Set aside. 

Pour the cool brown butter into the bowl of a stand mixer fitted with a paddle attachment. With the mixer on low, add 1 cup granulated sugar and all of the brown sugar. Increase the speed to medium-high. Add eggs, one at a time, and then the vanilla. Beat until mixture becomes light and fluffy, about 1 minute. Reduce the speed to low and add dry ingredients, a little at a time, until fully incorporated, occasionally scraping down the sides. Using a cookie scoop, measure the dough into 1 ½-inch sized balls. Set aside.

Place the remaining granulated sugar and five-spice powder onto a plate or pie pan and mix with a fork. Roll the cookie dough balls in the spiced sugar to coat. Arrange on a parchment-lined cookie sheet about 2 inches apart and bake 8 to 10 minutes or until browned around the edges. Let cool before serving.