Portuguese Rustic Cinnamon and Fennel Cookies

These Portuguese Rustic Cinnamon and Fennel Cookies are a delightful treat that perfectly captures the essence of traditional Portuguese baking. Known for their intense seasoning and spice, these simple cookies offer a unique flavour profile that combines the warmth of cinnamon with the distinctive licorice-like notes of fennel seeds. The result is a cookie that’s both familiar with a touch of exotic ok ok maybe I’m overselling a bit hahahaha ;D

These are a very common type of cookies during traditional Portuguese celebrations like Easter or Saint Martin’s day, where families gather to enjoy seasonal treats, the beauty of this recipe lies in its simplicity and accessibility. These are really nice and easy biscuits to make, requiring no special equipment or hard-to-find ingredients. The intense seasoning from the cinnamon and fennel is what makes the difference, making them perfect for both everyday enjoyment and special occasions. Let’s check the recipe!

Portuguese Rustic Cinnamon and Fennel Cookies

Servings: 16
Time: 45mins
Difficulty: Normal
Rating: ★★★★★
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If you like cookies with a crispy edge and creamy fudgy interior these are the ones for you! These Portuguese Spiced Cinnamon and Fennel Cookies are all that and more and super simple to make at home.

Ingredients

Butter – 180g
Brown Sugar – 150g
Flour – 250g
Cinnamon – 2 teaspoons
Fennel – 1 teaspoon
Brown Sugar – For sprinkling

Directions

Combine the softened butter, brown sugar, cinnamon, and fennel in a bowl, then add the sifted flour and mix everything together until it forms a ball of dough.
Preheat the oven to 180ºC and line a baking tray with non-stick paper.

Now remove and shape balls of dough and place them on the tray. Note that the size does not matter, the important thing is that they are all the same size, in my case ping-pong ball size.

Then press each ball with a fork and sprinkle with another pinch of granulated sugar on top.
Bake for about 15 to 20 minutes. When they start to crack, they are almost done.
Remove from the oven and let them cool, and that’s it, they will go from very soft to crunch on the outside and fuggy inside, ready to eat. Bon appétit

Notes: These cookies are best enjoyed fresh but can be stored in an airtight container for up to a week.

This recipe for Portuguese Rustic Cinnamon and Fennel Cookies was originally created on BakeAfter.com. Esta receita de Biscoitos de Canela e Erva-Doce foi publicada em português no Iguaria.com.