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!