Chinese Five-Spice Cookies make me think that a Sugar cookie married a Ginger Snap cookie. 

My mom recently gave me some Chinese Five-Spice, so I whipped up some cookies. Who doesn’t love cookies… no one, because everyone loves cookies! And these were no exception! 

They certainly didn’t last long in my house! 

Even if you don’t like Ginger-Snap cookies, you should still try these, because they are so good, and not near as intense as a Ginger-Snap. 

While these are amazingly delicious all on their own, they look just a little plain. There are quite a few options on what to put on top of them. 

Here are some ideas:

• A dusting of powdered sugar (which I used)
• Toasted nuts (I really wanted to try toasted nuts, but not everyone in my house likes nuts) 
• Icing: powdered sugar, milk and a splash of vanilla
• Nothing at all! Chinese Five-Spice cookies are fantastic on their own. 

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Like I mentioned, my mom gave me some Chinese Five-Spice. We are both a little obsessed with it at the moment. She even put in on her Chicken Wings! Be sure to check that recipe out! Those were so yummy! 

Chinese Five-Spice Cookies Ingredients

Yield: 48 Cookies

Chinese Five-Spice Cookies

Prep Time: 20 minutes

Cook Time: 12 minutes

Additional Time: 5 minutes

Total Time: 37 minutes

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Ingredients

• 2 cups flour
• 1 teaspoon baking soda
• 3.4 oz vanilla flavor instant pudding
• 1 cup butter, softened
• 1 cup packed brown sugar
• 3 Tablespoons water
• 1 egg
• 1 1/2 cups powdered sugar
• 2 teaspoons Chinese five-spice powder
• 1/4 teaspoon almond extract

Instructions

1. Heat oven to 350 degrees F.
2. Combine flour, five-spice powder, baking soda, and dry pudding mix.
3. Beat butter and brown sugar in a large bowl with mixer until light and fluffy.
4. Blend in eggs.
5. Gradually add flour mixture, mixing well after each addition.
6. Drop tablespoons of dough, 2-inches apart, onto baking sheets.
7. Bake 10 to 12 minutes, or until edges of cookies are lightly browned.
8. Cool 1 minute on baking sheets. Remove to wire racks; cool completely.
9. Whisk powdered sugar, water, and almond extract until blended; brush onto cookies.
10. Add toasted nuts, powdered sugar, or icing (optional)

Notes

To make gluten-free: Use gluten-free flour in place of regular wheat flour if needed. Add 1- 1/2 teaspoons of Xantham gum if your mix does not already contain it.

To make these gluten-free, simply use gluten-free flour in place of regular flour. Also, add 1 – 1/2 tsp of xantham gum, if your GF flour mix does not already contain it. 

Honestly, these remind me of a Ginger-Snap cookie, but not quite as intense. Like a Ginger-Snap cookie married a sugar cookie.