Saffron Snickerdoodles
Saffron Snickerdoodles takes about 20 minutes from beginning to end. For 20 cents per serving, you get a dessert that serves 50. One serving contains 93 calories, 1g of protein, and 4g of fat. 289 people have made this recipe and would make it again. This recipe from Crumb requires flour, sugar, candy coating, and golden brown sugar. All things considered, we decided this recipe deserves a spoonacular score of 5%. This score is improvable. Users who liked this recipe also liked Saffron-vanilla Snickerdoodles, The Blue Bottle Craft of Coffee Cookbook Video & Vanilla Saffron “Snickerdoodles”, and The Secret Ingredient (Saffron): Roasted Eggplant Salad with Saffron Yogurt.
Servings: 50
Preparation duration: 20 minutes
Ingredients:
1 tsp baking soda
1 cup butter, softened
Coating
2 tsp cream of tartar
2 eggs
3 cups flour
1 cup golden brown sugar
2 tsp ground cinnamon
1 tsp saffron threads, crumbled
½ tsp salt
½ cup sugar
1 vanilla bean
2 tsp boiling water
Equipment:
mixing bowl
stand mixer
whisk
knife
baking paper
baking sheet
plastic wrap
bowl
oven
wire rack
Cooking instruction summary:
In a small bowl, combine boiling water and saffron threads. Set aside to steep for 10-15 minutes, or until the water is brilliant yellow in colour.Meanwhile, in a large mixing bowl, whisk together flour, cream of tartar, baking soda and salt in a medium bowl.In the bowl of a stand mixer, beat 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.Using a sharp knife, split vanilla bean lengthwise, and scrape the seeds into the butter mixture.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.Meanwhile, preheat oven to 375F, and line four large baking sheets with parchment paper.In a small bowl, combine sugar and cinnamon in a small bowl. Roll chilled dough into 1” (2.5cm) balls. Roll each ball in the cinnamon and sugar mixture until completely coated. Place on prepared cookie sheets, leaving about 2 inches space (this is important – these cookies will expand a fair bit as they bake).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.NOTE: Cool cookie sheets are key to getting the perfectly round, domed shape of these cookies, so if you only have two cookie sheets in your arsenal, make sure to 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 some less-than-spectacular results.
Step by step:
1. In a small bowl, combine boiling water and saffron threads. Set aside to steep for 10-15 minutes, or until the water is brilliant yellow in colour.Meanwhile, in a large mixing bowl, whisk together flour, cream of tartar, baking soda and salt in a medium bowl.In the bowl of a stand mixer, beat butter, brown sugar and white sugar together on medium-high speed until creamy, about 2 minutes.
2. Add eggs, one at a time, beating well after each addition.Using a sharp knife, split vanilla bean lengthwise, and scrape the seeds into the butter mixture.
3. 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.Meanwhile, preheat oven to 375F, and line four large baking sheets with parchment paper.In a small bowl, combine sugar and cinnamon in a small bowl.
4. Roll chilled dough into 1” (2.5cm) balls.
5. Roll each ball in the cinnamon and sugar mixture until completely coated.
6. Place on prepared cookie sheets, leaving about 2 inches space (this is important – these cookies will expand a fair bit as they bake).
7. Bake in preheated oven 10-12 minutes until the surface of the cookies looks slightly wrinkled.
8. Let cool on baking sheets for 5 minutes, then transfer to a wire rack to cool completely.NOTE: Cool cookie sheets are key to getting the perfectly round, domed shape of these cookies, so if you only have two cookie sheets in your arsenal, make sure to 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 some less-than-spectacular results.
Nutrition Information:
covered percent of daily need
