Star Anise Snickerdoodles
Classic snickerdoodles spiced with freshly ground star anise and rolled in cinnamon sugar.
Ingredients
| 5 3/4 ounces (about 1 1/4 cups) | All-purpose flour | |
| 1 teaspoon | 5 ml | Baking powder |
| 1 teaspoon | 5 ml | Freshly ground star anise (about 3 pods) |
| 1/4 teaspoon | 1.3 ml | Salt |
| 1/4 teaspoon | 1.3 ml | Cream of tartar |
| 6 tablespoons | 90 ml | Unsalted butter, softened |
| 1 cup plus 2 tablespoons | Sugar, divided | |
| 1/2 teaspoon | 2.5 ml | Vanilla extract |
| 1 | Large egg | |
| 3/4 teaspoon | 3.8 ml | Ground cinnamon |
Instructions
Step 1: Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients (through cream of tartar); stir with a whisk. Place butter in a medium bowl; beat with a mixer at medium speed 30 seconds or until smooth. Add 1 cup sugar and vanilla; beat until well combined. Add egg; beat 1 minute or until well combined. Add flour mixture; beat at low speed 30 seconds. Shape dough into a ball; wrap in plastic wrap. Chill 1 hour.
Step 2: Arrange 1 oven rack 2 positions down from top of oven; arrange another rack 2 positions up from bottom of oven. Preheat oven to 375°.
Step 3: Shape dough into 24 balls. Combine remaining 2 tablespoons sugar and cinnamon in a shallow dish. Roll dough balls in cinnamon mixture, coating completely. Place balls 3 inches apart on 2 parchment-lined baking sheets. Bake at 375° for 11 minutes or until edges are golden, rotating pans after 6 minutes. Cool on pans for 5 minutes. Remove cookies from pans; cool on wire racks.