- 7 ounces whole-wheat pastry flour (about 2 cups)
- 1 1/2 teaspoons five-spice powder
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 2/3 cup packed dark brown sugar
- 1/2 cup unsalted butter, softened
- 1 large egg
- 1/4 cup coarse sparkling sugar
Preheat oven to 350°F. Whisk together flour, five-spice powder, salt, and baking soda in a medium bowl. Set aside.
Beat together brown sugar and butter in a large bowl with an electric mixer at medium speed until fluffy, about 2 minutes. Beat in egg. Add flour mixture, and beat at low speed just until combined.
Place sparkling sugar in a medium bowl. Roll dough into 25 balls (1 tablespoon each); roll in sugar to coat.
Arrange dough balls 2 inches apart on 2 baking sheets lined with parchment paper. Bake at 350°F until set and starting to brown around edges, about 12 minutes. Cool on baking sheets set on a wire rack for 2 minutes. Transfer cookies directly to wire rack to cool completely. Store in an airtight container up to 3 days.