Description
The classic old-fashioned iced oatmeal cookie just got a spicy makeover. These Chinese Five Spice Iced Oatmeal Cookies are crunchy on the edges, chewy in the middle, and warmed up with cinnamon, star anise, clove, fennel, and pepper. A sweet layer of icing keeps the spice in check, so every bite tastes like the holidays. Tuck them into cookie boxes, bring them to a cookie swap, or stash the dough in the freezer so you’re always just minutes away from a warm batch.
Ingredients
CHINESE FIVE SPICE ICED OATMEAL COOKIES
- 2 cups extra-thick rolled oats
- 2 cups all-purpose flour
- 2 teaspoons Chinese Five Spice powder
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 cup unsalted butter, at room temperature
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 2 large eggs, at room temperature
- 2 teaspoons pure vanilla extract
ICING
- 2 cups powdered sugar, sifted
- 3 tablespoons whole milk
Instructions
Oatmeal Cookies
- Preheat the oven to 350°F and line baking sheets with parchment paper or silicone baking mats.
- Pulse the oats in a food processor for 10 to 20 seconds, until coarsely chopped. In a medium bowl, whisk together the chopped oats, flour, Five Spice Powder, salt, baking soda, and baking powder.
- In a stand mixer fitted with the paddle attachment, cream the butter, brown sugar, and granulated sugar on medium speed for 4-5 minutes, scraping down the bowl a few times, until light and fluffy.
- With the mixer on low, add the eggs one at a time, followed by the vanilla. Scrape down the bottom and sides of the bowl.
- With the mixer on low, slowly add the dry ingredients, scraping down the bowl as needed, and mix until combined.
- Use a medium cookie scoop to portion the dough into balls about the size of a ping-pong ball. Place them on the prepared sheets a couple of inches apart and gently press each one into a disk.
- Bake for 10 to 12 minutes, rotating the pans halfway through, until the edges start to brown and the centers look slightly underdone. Let the cookies cool completely on the baking sheets. They'll keep baking a little as they cool, leaving crunchy edges and a chewy center.
Icing
- Whisk the powdered sugar and milk until smooth and the icing flows from the whisk in a smooth ribbon.
- Spoon the icing onto the cooled cookies and spread it toward the edges. Let it set before serving or stacking.
Notes
Chill for more flavor: If you have time, cover the shaped cookies and chill them in the refrigerator for at least 1 hour or up to overnight before baking. Resting lets the warm Five Spice and brown sugar flavors deepen and meld. The chilled dough also spreads less in the oven, for thicker, chewier cookies.
Make ahead: Scoop the dough into balls, press them into disks, and freeze them on a lined baking sheet until firm. Then transfer them to a freezer-safe bag or airtight container. They'll keep for up to 3 months. Bake straight from frozen, adding a minute or two to the bake time.
- Prep Time: 30 minutes
- Cook Time: 10-12 minutes
- Category: Cookies
- Method: Baking