Mother Earth Living

Saffron-Vanilla Snickerdoodles Recipe

This Saffron-Vanilla Snickerdoodles recipe makes soft and chewy, golden nuggets with an unusual butterscotch, saffron, brown sugar and vanilla flavor combination that will rock your world.
By James Freeman, Caitlin Freeman and Tara Duggan
December 2012
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“The Blue Bottle Craft of Coffee” by James and Caitlin Freeman and Tara Duggan demystifies and explains the rising artisan coffee culture by breaking down bean types, tips for home roasting and recipes that pair perfectly with each cup.
Cover Courtesy Ten Speed Press
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The Blue Bottle Craft of Coffee (Ten Speed Press, 2012) by James and Caitlin Freeman and Tara Duggan is a be-all book on today’s coffee culture. This how-to and why manual will thrill coffee geeks, amateurs and professionals alike with beautiful brew tips and tasty recipes. Inspire your world with this Saffron-Vanilla Snickerdoodles recipe excerpted from the section “Perfect for Dunking.”

You can purchase this book from the Mother Earth Living store: The Blue Bottle Craft of Coffee.

Saffron-Vanilla Snickerdoodles Recipe

Makes 9 large cookies
Hands-on time: 30 minutes
From start to finish: 4 hours

Substitutions: Rather than use a vanilla bean, you can double the vanilla extract.

• About 30 threads of saffron (to yield 1/8 teaspoon ground saffron)
• 1/2 vanilla bean
• 2 tablespoons milk
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 cup unsalted butter, at room temperature
• 1/2 cup granulated sugar
• 1/2 cup packed light brown sugar
• 1 teaspoon kosher salt
• 1 egg, at room temperature
• 1/2 teaspoon vanilla extract

1. Crush the saffron threads with a mortar and pestle until powdery or grind them in a clean spice grinder; alternatively, you can finely mince the saffron. The finer the powder, the more intense the saffron color and flavor in the cookies.

2. Split the vanilla bean in half and scrape the pulp into a small saucepan. Add the vanilla pod, milk, and saffron and cook over very low heat, just until bubbles begin to form at the edges, between 180 and 190 degrees. Alternatively, combine the vanilla pulp, pod, milk and saffron in a small microwavable bowl, and microwave just until the milk is hot, 20 to 30 seconds. Cover and let steep for about 10 minutes; the milk should have a sunny yellow color.

3. Sift the flour and baking soda into a medium bowl.

4. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on low speed until smooth, 1 to 2 minutes. Add the granulated sugar, brown sugar, and salt and mix on low speed until well combined. Scrape down the sides of the bowl, then mix on medium speed until light and fluffy, 4 to 5 minutes.

5. Remove the vanilla pod from the milk, squeezing off any liquid or pulp clinging to it back into the milk. In a medium bowl, combine the milk mixture, egg, and vanilla extract and whisk vigorously until well blended.

6. With the mixer on medium speed, add the egg mixture very slowly, in a steady stream, and mix until well-incorporated and very smooth, about 30 seconds. Scrape down the sides of the bowl, then mix on medium speed for 30 more seconds.

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

8. Using a rubber spatula, scrape the dough out into an airtight container or onto a piece of plastic wrap. Cover the container, or, if using plastic wrap, shape the dough into a rough disk, wrap tightly and refrigerate for at least 3 hours and up to 5 days.

9. Preheat the oven to 350 degrees. Line a baking sheet with parchment paper or a silicone mat.

10. Roll 1/4-cup portions of the dough into balls, and place them on the baking sheet, spacing them at least 2 inches apart.

11. Bake for about 16 minutes, until golden but not too dark, rotating the pan midway through the baking time. Ideally, the baked cookies will be tall and slightly undercooked in the center, and will buckle shortly after coming out of the oven. (I’ve found that electric ovens produce the best buckle.) If the cookies don’t buckle, don’t worry; they’ll still be delicious.

12. Let the cookies cool on the pan for 10 minutes before removing.

These cookies are best when eaten warm, shortly after they come out of the oven. However, they can be stored in an airtight container at room temperature for up to 2 days. Alternatively, the dough can stored in an airtight container in the refrigerator for up to 5 days, so consider baking only as many cookies as needed and saving the rest of the dough to bake another day.

Reprinted with permission from The Blue Bottle Craft of Coffee: Growing, Roasting, and Drinking, with Recipes, by James Freeman, Caitlin Freeman, and Tara Duggan, copyright © 2012. Published by Ten Speed Press, a division of Random House, Inc. Buy this book from our store: The Blue Bottle Craft of Coffee.


For more recipes from The Blue Bottle Craft of Coffee, read the article Saffron Biscotti Recipe. 


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