Chinese 5 Spice Snickerdoodle

Edwards Dessert Kitchen in the north loop neighborhood of Minneapolis is home to all things sweet. Their chef, Christina Kaelberer, shares a recipe for one of their sweet treats.

*Recipe makes 1 dozen large cookies

Snickerdoodle Dough

  • 1/3 lb Butter (at room temperature)
  • 7/8 cup Granulated Sugar
  • 2 Eggs
  • 2 1/3 cups Flour
  • 1 2/3 tsp Cream of Tartar
  • 1/3 tsp Baking Soda
  • A pinch of Salt

5 Spice Sugar

  • ½ Tbsp Chinese 5 Spice
  • 1/3 cup Sugar
  • A pinch of Salt
  • Individually wrapped soft Caramel candies


Pre-heat the oven to 325 degrees. Stir the butter and sugar together. Once stirred together, add in the eggs and continue to stir thoroughly. Add in the rest of the dough ingredients and mix thoroughly, set aside.

Mix the 5 spice sugar ingredients together in a small bowl and set aside.

Roll quarter-cup sized dough balls and cover each in the 5 spice sugar mixture by rolling each around in the mixture. Place sugar-covered dough balls on greased baking sheet approximately 3 inches apart.

Press a small thumb divot in the center of each dough ball and place one caramel candy into each divot.

Bake for about 8-10 minutes, depending on size and desired level of chewiness.

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