Total Time
Prep 45 mins
Cook 12 mins

I created this recipe due to my love of saffron and cookies! A tender cleanly sweet cookie that lets the delicate saffron flavor sing through. The longer you can soak the saffron in milk before-hand the better the flavor! (Prep time includes chill time).

Ingredients Nutrition


  1. In a little bowl warm the milk and add the saffron strands, slightly crushing them. Set aside and let steep, the longer the better. This can be done several hours before-hand. The saffron will turn the milk a lovely sunny yellow.
  2. Preheat oven to 350 degrees F.
  3. Sift or whisk flour, baking soda and salt together; set aside.
  4. Beat butter until softened. Slowly add sugars and beat well until mixture slightly increases in volume.
  5. In a small bowl mix together saffron mixture, egg and vanilla. Add egg mixture to butter mixture and beat, scraping down bowl as needed.
  6. Add flour mixture to butter mixture gradually, stirring until flour is incorporated. Stir in optional mix-ins if using.
  7. Chill until firm (30-45 minute up to overnight) or be lazy and stick in the freezer for 15 minute like me.
  8. Drop by mounded tablespoonfuls onto baking sheet and bake 12-14 minutes. Let rest on baking sheet for a couple of minutes then transfer to wire racks to cool.


Most Helpful

This is my favorite cookie recipe. I reduce the white sugar by 1/4 cup (3/4 total white, 1/4 total brown). Very tender cookies, delicate flavor. Great with tea.

Eliza Z. April 19, 2014

This is a good biscuit recipe. I had some saffron water left from a different recipe and used it instead of soaking the strands in milk. Also, I shaped the dough into a log and froze it, then cut slices off (meaning I didn't have to eat all of them at once - it survives several days freezing well). The dough spreads out quite a bit, but the biscuit is light and tender.

Cat R. April 13, 2008

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