Ingredients for Saffron Cookies
- 1/4 cup milk
- Saffron Strand
- All Purpose Flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (2 sticks) unsalted butter
- Granulated Sugar
- Brown Sugar
- Vanilla Extract
- 1 large egg
- White Chocolate Chips
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How to Make Saffron Cookies
- In a small bowl, gently warm 1/4 cup milk. Add 1/4 teaspoon saffron threads, lightly crushing them with your fingers to release the flavor.
- Set aside to steep for at least 30 minutes, or preferably several hours (even overnight!).
- The saffron will beautifully color the milk a sunny yellow.
- Preheat oven to 350°F (175°C).
- In a medium bowl, whisk together 2 cups all-purpose flour, 1 teaspoon baking soda, and 1/2 teaspoon salt.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter until light and fluffy.
- Gradually add 1 cup granulated sugar and 1/2 cup packed brown sugar, beating well until the mixture is light and fluffy.
- In a small bowl, whisk together the saffron milk mixture, 1 large egg, and 1 teaspoon vanilla extract.
- Add the saffron-egg mixture to the butter mixture, beating until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Stir in 1/2 cup of your favorite mix-ins (chocolate chips, chopped nuts, etc.), if desired.
- Chill the dough for at least 30 minutes, or for 15 minutes in the freezer for faster chilling.
- Drop rounded tablespoons of dough onto ungreased baking sheets.
- Bake for 12-14 minutes, or until the edges are lightly golden brown.
- Let the cookies cool on the baking sheets for a couple of minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
33 g
Sugar
254g
Fat
76g
Carbs
37g
