Snickerdoodles with a Twist
The Fennel and Anise add a unique twist to this traditional favorite.

Servings |
4 dozen
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Ingredients
- 1½ Cups sugar
- ½ Cup Butter
- ½ Cup Shortening
- 2 Large Eggs
- 2¾ Cups All-Purpose Flour
- 2 Tsp Cream of Tartar
- 1 Tsp Baking Soda
- ¼ Tsp Salt
- ½ Tsp Fennel Seed – Ground
- 1 Tsp Anise Seed – Ground
- ⅓ Cup Sugar for Rolling
Ingredients
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Instructions
- Preheat oven to 400ºF.
- Beat sugar, butter, shortening, and eggs in a large bowl on medium speed.
- Combine all dry ingredients in a medium bowl and whisk to blend. Add dry ingredients to wet ingredients. Do not over mix.
- Shape the dough into 1¼” balls. Roll the balls in the sugar. Place 2 inches apart on an ungreased cookie sheet. Bake 8-10 minutes or until set.
- Immediately remove from the cookie sheet and place on a wire rack until cooled.
- Try not to eat them all at once. 🙂