Fennel and Orange Sugar Cookies
This is an adaptation of my sons favorite sugar cookies. We make them allll theeee timeeeeeee…so it’s only natural that I started messing with the recipe lol. They are the type of cookies that will have that zesty orange flavor lingering on your tongue for hours…I love it and I think you will too! Fennel and orange go great together, and the almond extract in the cookies only helps to round out these flavors to give you a delicious and uplifting version of a classic.
Recipe by Tierney Larson
Ingredients:
2 3/4 cups (358g) AP flour
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp kosher salt
2 tsp orange zest
1 cup unsalted butter, room temperature
1 cup + 2 tbl (233g) granulated sugar
2 tbl (28g) light brown sugar
2 eggs room temperature (if you don’t have them room temp, put them in a small bowl of hot (not too hot) water until ready to use)
1 1/2 tsp vanilla extract
1/2 tsp almond extract
1 tsp fennel seeds, lightly crushed
Preheat your oven to 350F and line two baking sheets with parchment or silpats.
In a medium sized bowl whisk together the flour, baking powder, baking soda and salt and orange zest and set aside.
In the bowl of a stand mixer fitted with a paddle attachment, beat the butter and sugars on medium speed until the color changes to a light cream color and it looks fluffy (about 4 min).
Add the egg and beat until incorporated. Add the vanilla, almond extract and fennel seeds and beat until incorporated.
Add all the dry ingredients at once and pulse slowly until some of the flour has incorporated (so you don’t get a face full of flour) and then beat at low speed until just incorporated.
Using a spatula, give the dough a few more turns to make sure there is no more visible flour at the bottom or sides of the bowl.
Scoop the cookie dough using a tablespoon cookie scoop, (or a tablespoon) and place them on the prepared cookie sheet about 2 inches apart.
Bake for 8-10 minutes or until just starting to turn golden on the edges and top. Let them cool for 5 minutes on the baking sheet before moving them to a baking rack to fully cool.
Store in an airtight container for up to 5 days.
