Saffron Cookies

Saffron Cookies created by JennT

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).

Ready In:
57mins
Serves:
Yields:
Units:

ingredients

directions

  • 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.
  • Preheat oven to 350 degrees F.
  • Sift or whisk flour, baking soda and salt together; set aside.
  • Beat butter until softened. Slowly add sugars and beat well until mixture slightly increases in volume.
  • In a small bowl mix together saffron mixture, egg and vanilla. Add egg mixture to butter mixture and beat, scraping down bowl as needed.
  • Add flour mixture to butter mixture gradually, stirring until flour is incorporated. Stir in optional mix-ins if using.
  • Chill until firm (30-45 minute up to overnight) or be lazy and stick in the freezer for 15 minute like me.
  • 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.
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RECIPE MADE WITH LOVE BY

@JennT
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@JennT
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"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)."
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  1. Art M.
    Can I add chocolate chips and mac nuts, and dried fruit to this recipe
    Reply
  2. Eliza Z.
    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.
    Reply
  3. JennT
    Saffron Cookies Created by JennT
    Reply
  4. Cat R.
    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.
    Reply
  5. JennT
    Saffron Cookies Created by JennT
    Reply
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