Saffron Cookies

Recipe by JennT
READY IN: 57mins
YIELD: 24 cookies




  • 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.