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

  • Crushed saffron threads are what make this Snickerdoodles recipe a sensation.
    Photo By Fotolia/Marco Speranza
  • “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

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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