These golden and aromatic Saffron Cookies are luxurious, chewy, tender, and swoon-worthy to serve your loved ones, but also very simple to make and unexpectedly delicious!
If you find yourself going to cookie exchanges, holiday potlucks or want a new cookie to WOW your friends and family!
WHAT ARE THE INGREDIENTS YOU WILL NEED:
- Saffron – You can use Saffron threads or powder in this recipe. I have used Rumi Spice Saffron in this recipe!
- All-purpose (plain) flour – you can make them gluten-free as well. I recommend Bob’s Red Mill gluten-free flour.
- Sugar – I use 1/2 cup of white sugar and 1/2 cup of Brown Sugar. You can also use 1 cup cane sugar in this recipe
- Butter – You can also use vegetable oil or any flavorless works well.
- Baking Soda – If you want your cookies to be a bit thicker, replace the baking soda with baking powder, and you will see, they spread less.
- Egg – Make sure to use room temperature egg.
HOW TO MAKE SAFFRON COOKIES?
Add the crushed saffron thread to hot milk and give a quick mix. Let it sit for 10 mins to steep the golden hue color.
Cream the butter and sugars until flight and fluffy. Remember to scrape down the sides every so often. Add an egg and saffron-milk mixture and whisk together until well-incorporated.
Scrape down the sides of the bowl, then add the dry ingredients. Mix on low speed until just uniform in texture.
Using an ice cream scoop, scoop out the cookie dough into balls and top with few saffron threads. Refrigerate for at least 3 hours or up to 5 days.
When ready to bake, preheat the oven to 350F. Bake for about 15 minutes, until golden.
Let the cookies cool for 10 minutes before enjoying!
WHAT OTHER ADD-IN CAN I IN THIS COOKIES?
Here are some of add-in suggestions:
- Chopped pistachios or pecans or walnuts
- Dried cranberries or raisins
- Candied cherries
- Chocolate chips or chunks
CAN I USE OLIVE OIL IN THIS RECIPE?
The base of these saffron cookies is made with butter. Yes, you could swap out the butter and use olive oil using the 3:4 ration of oil to butter. This recipe calls for 1/2 cup of butter, so you could use 3/8 cup extra virgin olive oil instead.
WHAT KIND OF SAFFRON SHOULD I USE FOR THIS RECIPE?
You can use either saffron threads or powder — it does not make a difference. Just make sure you mix it with the warm, melted butter for the color to seep through.
If you are using threads, it’s better to use a teaspoon to smash them first, before mixing with the melted butter.
I have used Rumi Spice Saffron for this recipe!
TIPS ON MAKING THIS SAFFRON COOKIES RECIPE:
If the dough is too wet, do not hesitate to add some more flour.
Always place your baking tray in the middle of the oven. The cookies will never burn because of the low temperature.
WHAT TO SERVE WITH SAFFRON COOKIES?
Milk, Coffee, tea or wine — pretty much anything, to be honest. These cookies are not too sweet, so even with a sugary beverage, you won’t have a problem.
HOW TO STORE THESE SAFFRON COOKIES?
Layer cookies between sheets of waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.
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Saffron Cookies
Ingredients
- 2 tbsp saffron threads
- 2 tbsp milk
- 1 egg at room temperature
- 2 cups all purpose flour
- 1 tsp baking soda
- 1/2 cup butter unsalted room temperature
- 1/2 cup cane sugar
- 1/2 cup light brown sugar
- 1 tsp salt
Instructions
- Add the crushed saffron thread to hot milk and give a quick mix. Let it sit for 10 mins to steep the golden hue color.
- Cream the butter and sugars until flight and fluffy. Remember to scrape down the sides every so often. Add an egg and saffron-milk mixture and whisk together until well-incorporated.
- Scrape down the sides of the bowl, then add the dry ingredients. Mix on low speed until just uniform in texture.
- Using an ice cream scoop, scoop out the cookie dough into balls and top with few saffron threads. Refrigerate for at least 3 hours or up to 5 days.
- When ready to bake, preheat the oven to 350F. Bake for about 15 minutes, until golden.
- Let the cookies cool for 10 minutes before enjoying!
[…] Saffron Cookies […]