Saffron Cookies

bluebottle copycat saffron snickerdoodle cookies
bluebottle copycat saffron snickerdoodle cookies

Here’s a recipe for saffron cookies, inspired by the coffee shop Blue Bottle’s saffron snickerdoodles. Like traditional snickerdoodles, these saffron cookies are chewy, tender, and sweet. These saffron cookies are unexpected, luxurious, and delicious!

bluebottle copycat saffron snickerdoodle cookies
bluebottle copycat saffron snickerdoodle cookies

The inspiration behind these saffron cookies

after i made these cookies, bryan said to me, “these smell expensive.” ha! i guess the saffron does add a luxurious fragrance. i’ve loved blue bottle’s not-too-sweet saffron snickerdoodles for as long as blue bottle has been around, and have made a copycat version here.

How to make saffron cookies

Crush the saffron threads with a mortar and pestle or mince them – you want it to be powdery so that the saffron flavor really comes through.

Add milk, 1/2 tsp of vanilla, and the crushed saffron to a small saucepan and cook over very low heat, just until the bubbles begin to form at the edges. Cover and let steep for about 10 minutes; the milk should have a sunny yellow color

Combine dry ingredients (flour and baking soda) into a medium bowl and set aside.

Combine butter and sugars and salt in a stand mixer and beat until flight and fluffy. Remember to scrape down the sides every so often. 4-5min ish.

Add an egg into the milk mixture and whisk together. With the stand mixer on low/med speed, add the liquids into the butter/sugar mixer and mix until well-incorporated.

Scrape down the sides of the bowl, then add the flour mixture. Mix on low speed until just uniform in texture.

Using an ice cream scoop, scoop out the cookie dough into 1/4c ish balls and roll in the saffron-sugar mixture on top. Put in a tupperware and refrigerate for at least 3 hours, or up to 5 days.

When ready to bake, preheat the oven to 350. Line sheet pan with parchment paper or silicon.

Bake for about 16 minutes, until golden but not too dark, rotating the pan midway through the baking time. Let the cookies cool on the pan for 10 minutes before removing.

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bluebottle copycat saffron snickerdoodle cookies

Saffron Cookies

Mimi Newman
 Delicious spicy saffron cookies!
5 from 1 vote
Prep Time 30 mins
Cook Time 16 mins
Total Time 46 mins
Course Cookies
Cuisine American
Servings 12 cookies
Calories 157 kcal

Ingredients
  

  • 2 tbsp saffron threads
  • 2 Tablespoons milk
  • 1/2 teaspoon vanilla extract
  • 1 Egg 50g, at room temperature
  • 2 cups whole wheat pastry flour
  • 1 teaspoon Baking Soda
  • 1/2 cup butter unsalted, room temperature
  • 1/2 cup sugar
  • 1/2 cup light brown sugar
  • 1 teaspoon kosher salt

saffron-sugar topping

  • 2 tablespoons of granulated sugar or demerara if u fancy
  • 1 tsp of saffron threads

Instructions
 

  • Crush the saffron threads with a mortar and pestle or mince them – you want it to be powdery so that the saffron flavor really comes through.
  • Add milk, 1/2 tsp of vanilla, and the crushed saffron to a small saucepan and cook over very low heat, just until the bubbles begin to form at the edges. Cover and let steep for about 10 minutes; the milk should have a sunny yellow color
  • Combine dry ingredients (flour and baking soda)¬†into a medium bowl and set aside.
  • Combine butter and sugars and salt in a stand mixer and beat until flight and fluffy. Remember to scrape down the sides every so often. 4-5min ish.
  • Add an egg into the milk mixture and whisk together. With the stand mixer on low/med speed, add the liquids into the butter/sugar mixer and mix until well-incorporated.
  • Scrape down the sides of the bowl, then add the flour mixture. Mix on low speed until just uniform in texture.
  • Using an ice cream scoop, scoop out the cookie dough into 1/4c ish balls and roll in the saffron-sugar mixture on top. Put in a tupperware and refrigerate for at least 3 hours or up to 5 days.
  • When ready to bake, preheat the oven to 350. Line sheet pan with parchment paper or silicon.
  • Bake for about 16 minutes, until golden but not too dark, rotating the pan midway through the baking time. Let the cookies cool on the pan for 10 minutes before removing.

Nutrition

Serving: 1cookieCalories: 157kcalCarbohydrates: 35gProtein: 4gFat: 1gSaturated Fat: 1gCholesterol: 15mgSodium: 305mgPotassium: 112mgFiber: 2gSugar: 20gVitamin A: 36IUVitamin C: 1mgCalcium: 31mgIron: 1mg
Keyword blue bottle saffron snickerdoodles, saffron snickerdoodles, snickerdoodles
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