Fennel Seed Snickerdoodles – Sister Pie

On a ski trip several years ago, a good friend (and recently retired professional chef) brought these amazing cookies to share with the group. I raved about them, so knowing that Maralee is an avid baker, he so kindly and unexpectedly sent us a copy of the Sister Pie cookbook! There are so many excellent recipes! Maralee says it’s definitely one worth owning!

Here is a link to the Sister Pie Cookbook on Amazon:  https://a.co/d/4A6LmtN

Makes 50 1 Tbsp scoop cookies, or 36 1½  Tbsp scoop cookies

2 ½  cups all-purpose flour

2  teaspoons cream of tartar
1  teaspoon baking soda
½  teaspoon kosher salt
¼  cup fennel seeds, toasted until fragrant (see note)
½  cup sesame seeds, toasted until fragrant (see note)
1  cup butter, softened
¾  cup packed light brown sugar
1  cup granulated sugar
2  large eggs, at room temperature
1  teaspoon ground cinnamon
½  cup Sugar-Sugar (see note)
¼  teaspoon flaky sea salt

In a medium bowl, gently whisk together the flour, cream of tartar, baking soda, kosher salt, and toasted fennel and sesame seeds.
Place the butter and light brown and granulated sugars in the bowl of a stand mixer fitted with the paddle attachment and cream on medium speed until homogeneous and paste-like, about 4 minutes until fluffy.

Next, add the eggs and mix medium speed, scraping the bowl down and mixing until fluffy and voluminous, 2-4 minutes.
Add the flour mixture slowly and mix on low speed until the flour is completely incorporated.
Scrape the bowl onto a big sheet of plastic wrap. Wrap the dough tightly and transfer to your refrigerator, where it should rest for at least 3 hours and up to 3 days.

Preheat oven to 350°F. Line two baking sheets with parchment paper. In a small bowl, mix together the cinnamon, Sugar-Sugar, and Sea Salt.

Take the dough out 1 hour before baking. Once soft, use a 1 Tablespoon scoop and roll into balls, then roll in the cinnamon sugar mixture. Place on baking sheets. Transfer to oven and bake for 10 minutes until the tops of the cookies begin to crack. For 1.5 Tbsp scoop bake 12-14 minutes. Store in airtight container up to 5 days.

Notes:

Sugar-Sugar: This Sister Pie original ingredient is an equal-parts mix of turbinado and granulated sugars.

Many recipes in this book call for toasted nuts, seeds, coconut flakes, or grains. You can toast most of these by adding them to a dry skillet over medium heat or placing them on a baking sheet in a preheated 350°F oven. The ingredients should lightly brown and smell up the joint with their nutty-seedy fragrance. If a recipe calls for toasted chopped or ground nuts, you will toast them before chopping or grinding. In this recipe, the fennel is delightfully subtle, refreshing and unexpected. The sesame seeds do not add much flavor but a delightful pop when chewing, similar to rice crispies.

Sally’s Baking Addiction

This is Maralee’s favorite go-to blog for baking scrumptious desserts and more! Great instructions and explanations!

https://sallysbakingaddiction.com