Fennel seed snickerdoodles from Sister Pie: The Recipes and Stories of a Big-Hearted Bakery in Detroit (page 168) by Lisa Ludwinski

  • sesame seeds
  • ground cinnamon
  • fennel seeds
  • granulated sugar
  • eggs
  • all-purpose flour
  • butter
  • turbinado sugar

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • anya_sf on June 24, 2019

    My cookies were a bit smaller, so half a batch yielded 24 cookies. Baking time was still 14 minutes. I baked half of them after just 4 hours of refrigeration and the rest after 2 days; both batches were good, with negligible differences. These cookies have a really unique flavor which we loved, but may not appeal to everyone. The texture was nice and chewy.

  • Jviney on June 14, 2019

    Mixed reviews on these. I made them for book club - two liked them, one didn’t finish hers, said it was too weird. The sugar crunch is delicious.

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