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.


| December 2012



Saffron

Crushed saffron threads are what make this Snickerdoodles recipe a sensation.


Photo By Fotolia/Marco Speranza

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.





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