Ingredients
1.5 cups (3 sticks) butter
1 cup white sugar
1 cup brown sugar
0.5 cup honey
2 eggs
1 tbsp. freshly grated ginger
660g (4.5 cups + 2 tbsp. all-purpose flour)
4 tsp. baking soda
1.5 tsp. Silk Road | Chinese Five-Spice
1.5 tsp. kosher salt
Orange Vanilla Glaze
1.75 cups powdered sugar
2 tbsp. heavy cream
1 tbsp. fresh orange juice
1 tsp. vanilla bean paste
1 tsp. orange zest
Preparation
For cookie dough: In a medium bowl, whisk together flour, baking soda, Silk Road | Chinese Five-Spice, and salt. Set aside.
In a larger bowl, cream butter and sugars until light and fluffy (about 5-6 minutes). Add honey, eggs, and ginger and mix until just incorporated. Fold in half the flour, then the other half once well mixed. Cover the top in plastic wrap and refrigerate for at least 4 hours, or up to overnight.
When ready to bake, preheat oven to 350 F and prepare 2-3 baking sheets with parchment. Scoop dough balls out into 2 tbsp. portions. Bake for 15-18 minutes or until crispy around the edge but still soft in the center. Place cookies on a cooling rack and allow to cool completely before glazing.
For glaze: In a small bowl, whisk together powder sugar, cream, vanilla bean paste, orange juice, and orange zest. Whisk until no clumps remain - add in additional cream if a thinner consistency is desired.
Drizzle glaze over the top of each cookie, or dip the top half in the glaze and allow to drip dry on a cooling rack. Glaze will set in about 30 minutes. Enjoy!
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