These dramatically craggy cookies call upon Chinese five-spice for their warming complexity, blending aromatic notes of classic molasses with the depth of clove and star anise.
Tossing the dough balls in granulated sugar before chilling creates a protective barrier that prevents the powdered sugar from dissolving, resulting in striking presentation.
Freezing the dough for exactly 15 minutes solidifies the outside while keeping the center soft, ensuring a beautifully cracked exterior as cookies spread.
Measuring flour accurately is crucial for the cookies; spooning flour into the cup instead of scooping ensures the right amount and prevents dry dough.
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