Fennel Sugar Cookies with Dark Chocolate
The main flavor in these cookies comes from toasting whole fennel seeds and grinding them directly into the rolling sugar. This gives an otherwise simple, soft sugar cookie a grassy, anise-like flavor that works well against the bittersweet dark chocolate stuffed in the center. You can make them without the chocolate, but the stuffing helps balance the sweet fennel sugar.
Ingredients
For the Fennel Sugar
- 1/4 cup granulated sugar
- 1 tablespoon whole fennel seeds
For the Cookie Dough
- 3/4 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1 cup unsalted butter 2 sticks, at room temperature
- 1 vanilla bean or 2 teaspoons vanilla extract
- 1 large egg at room temperature
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 3.5 oz dark chocolate (70% or higher) 100 g
Instructions
- Toast fennel seeds in dry pan until fragrant, about 1 minute.
- Grind fennel seeds and mix with sugar to create fennel sugar.
- Cream butter and sugars in mixer for 4 minutes until fluffy.
- Add vanilla and egg, mix for 1 minute.
- Whisk dry ingredients separately, then mix into butter mixture briefly.
- Scoop dough and press chocolate pieces into center of each ball.
- Roll dough balls to enclose chocolate completely.
- Coat each ball in fennel sugar.
- Place on parchment-lined baking sheet with 2 inches between cookies.
- Bake at 350°F for 10 minutes until edges are golden but center is soft.
- Cool on baking sheet for 15 minutes before transferring to wire rack.
Notes
Can freeze unbaked cookies for up to 3 months. Optional extra fennel sugar sprinkle after baking.