Saffron Vanilla Snickerdoodle

Introducing the Saffron Vanilla Snickerdoodle! These sweet treats are the perfect festive cookie for your holiday table. This recipe is inspired from the wonderful people at Blue Bottle Coffee. So if you aren’t located near a Blue Bottle Café and still want to enjoy these little delights, then follow this recipe to make it in the comfort of your own home.

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Prep Time: 20 min

Cook Time: 20 min

Ingredients

– 30 Rumi Spice Saffron threads (this will create 1/8 teaspoon of ground saffron)

– 1 tablespoon milk

– 1 vanilla bean or 3 tsp of vanilla extract

– 3 cups all purpose flour

– 2 teaspoons cream of tartar

– 1 teaspoon baking soda

– 1 cup butter (room temperature)

– ½ cup granulated sugar

– 1 cup packed light brown sugar

– 1/2 teaspoon sea salt

– 2 eggs (room temperature)

Coating:

– 1/4 cup sugar

– 2 teaspoons ground cinnamon

Instructions

1.     Crush the saffron threads with a mortar and pestle until they are in a powder form. You can also mince the saffron as another option as well. Essentially, the finer the saffron, the more flavor and color will come out into the cookies.

2.     Put the milk and saffron into a small saucepan and cook over very low heat. When it starts to bubble, you can stop (~185 degrees F). As another option, you can put the milk and saffron into a small microwaveable bowl and microwave just until the milk is hot (20-30 seconds). Cover and let it steep for about 10 minutes until the milk becomes yellow.

3. In a large bowl, whisk together flour, cream of tartar, baking soda, and salt.

4. In the bowl of a stand mixer, beat saffron milk mixture, butter, brown sugar and white sugar together on medium-high speed until creamy, about 2 minutes. Add eggs one at a time, beating well after each addition.

5. Using a sharp knife, split vanilla bean lengthwise and scrape the seeds into the butter mixture. If using vanilla extract, add 3 tsp into the butter mixture.

6. Add the reserved dry ingredients to the mixer bowl, and mix on low speed until just combined. Wrap the bowl tightly with plastic wrap and refrigerate for 30 minutes to firm up the dough.

7. Meanwhile, preheat oven to 375 degrees and line four large baking sheets with parchment paper.

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8. In a small bowl, combine sugar and cinnamon. Roll chilled dough into 1″ balls. Roll each ball in the cinnamon and sugar mixture until completely coated. Place on prepared baking sheets, leaving about 2 inches of space (this is important – the cookies will expand while baking).

9. Bake in preheated oven 10-12 minutes until the surface of the cookies looks slightly wrinkled. Let cool on baking sheets for 5 minutes. Then transfer to a wire rack to cool completely.

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NOTE: Cool cookie sheets are key to getting the perfectly round, domed shape of the cookies. If you only have two cookie sheets in your arsenal, let them cool off completely between batches. Otherwise, the butter in your dough will melt before the cookies have a chance to set up, resulting in less-than-spectacular results.

Saffron Vanilla Snickerdoodle