Five-Spice Gingersnaps

A recipe from COOKIES & COCKTAILS: DRINK, DUNK & DEVOUR by Katherine Cobbs
Ginger Cookies

“Clove, fennel, star anise, cinnamon, and peppercorn are the five spices that weave their way into this not-too-sweet cookie. The medley of flavors works beautifully with the exotic notes in the Sofia Cocktail,” writes Katherine Cobbs in her book Cookies & Cocktails (Tiller Press, 2019). “Swap the five-spice powder for pumpkin pie spice, ground cardamom, or cinnamon to change up the flavor profile to suit your taste or tipple.” These gingersnaps also pair with the Dreamsicle Cocktail from the book.

Five-Spice Gingersnaps

Makes about 2 dozen 


  • 2 cups all-purpose flour
  • 1 tablespoon ground ginger
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 11/2 teaspoons Chinese five-spice powder
  • 1/2 cup (1 stick) butter, softened
  • 3/4 cup granulated sugar
  • 1/4 cup sorghum
  • 1 large egg


1 | Combine the flour, ginger, baking soda, salt, and five-spice powder in a medium bowl. Mix the butter,1/2 cup of the sugar, and the sorghum with an electric mixer on medium speed until smooth. Add the egg and beat to incorporate. Add the dry ingredients in batches, beating well after each addition. Freeze the dough for 1 hour or until firm.

2 | Preheat the oven to 350°F.

3 | Roll the chilled dough into 1-inch balls. Dip one side of each dough ball in the remaining 1/4 cup sugar and place 2 inches apart on parchment-lined baking sheets, sugar side up. Bake for 10 to 12 minutes, until brown and cracked on the surface. Cool cookies on the baking sheet for 2 minutes before transferring to a wire rack to cool completely.

Cookies & Cocktails: Drink, Dunk & Devour by Katherine Cobbs

Excerpted from Cookies & Cocktails: Drink, Dunk & Devour by Katherine Cobbs (Tiller Press, 2019) | Photography © Becky Luigart-Stayner