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Chinese 5 spice ginger snaps
½ c. butter, at room temperature
2/3 c. firmly packed light brown sugar
2 c. flour
2 tsp. Chinese 5 spice powder
1 ½ tsp. ground ginger
1 ½ tsp. ground cinnamon
½ tsp. baking soda
3-5 Tbsp. hot water
Cream together sugar and butter. Sift flour and spices together. Add flour mixture gradually to the sugar and butter. Mix ½ tsp. baking soda with 3 Tbsp. hot water until dissolved and add it to the flour mixture. If necessary, add some water, 1 Tbsp. at a time until a dough forms.
For refrigerator cookies, dough can be shaped into a log and wrapped in plastic wrap. For cut-out cookies, shape dough into a flat disc and wrap in plastic wrap. Chill until firm. Slice cookie log into 1/8” slices. Or roll out dough between two pieces of plastic using bamboo skewers as a thickness guide and cut out shapes using cookie cutters.
Place cookies on lined or greased baking sheets. Bake at 375 degrees for 8-10 mins. until golden brown.