SAFFRON SNICKERDOODLES

SAFFRON SNICKERDOODLES

#SIAintheKitchen

I may not drink coffee much in my usual regular life here in Vancouver, but I do find myself frequenting cute and hipster coffee shops during my travels. I’ll typically plop down with my laptop with a latte of some sort and one of the cafe’s offerings.

I have heard of Blue Bottle Coffee and its infamous saffron snickerdoodle. I haven't tried either their coffee or their golden cookie, but it resurfaced in my conversations lately and I was inspired to make it. Y’all know I love using savoury and sweet ingredients and lately, I’ve been digging in different applications for thus “traditional” uses of spices and herbs.

Cue in saffron. Yes, it is expensive. Yes, I always have it on-hand. Typically used in Spanish, Indian and Persian cuisines, saffron is used to flavour and colour the food it is in. Paella, tadig, Indian basmati rice… it’s always used in rice! But why not cookies? I thought the colour itself would be pronounced but I wasn’t sure what to expect in a sweet concoction.

But by god, it was heavenly. My apartment smelled of butter, vanilla and saffron. The flavour was pronounced but it was delicate and melded so perfectly in it. And a sure fire indicator that this cookie was a hit was that half the baking sheet was gone within 15 minutes. Oops.

I haven’t made a snickerdoodle since about the age of 10 and I’ve got to say, this recipe will now be on constant rotation in my kitchen.

SAFFRON SNICKERDOODLES - makes 1 1/2 dozen cookies (adapted by Blue Bottle Coffee)

• 1 tsp saffron threads, crushed between your fingers

• 2 tsps boiling water

• 1/2 cup unsalted butter, softened at room temperature

• 1/2 cup golden brown sugar

• 1/4 cup granulated sugar

• 1 free-range egg, room temperature

• 1/2 tsp madagascar bourbon vanilla extract

• 1 1/2 cups all-purpose flour

• 2 tsps cream of tartar

• 1 tsp baking soda

• 1/2 tsp kosher salt

• 1/8 cup granulated sugar

• 1/2 tsp ground cinnamon

1. In a small ramekin, pour the hot boiling water over the saffron. Allow to steep for 15 minutes to achieve a concentrated golden colour. Set aside.

2. In your stand mixer, beat the butter and sugars together for 5 minutes until double in size and smooth in consistency. Add in the egg, vanilla extract and saffron steeping water. Mix until well-combined. Be sure to scrape down the sides inbeween mixing.

3. While the wet mixture is being incorporated, sift your flour, cream of tartar, baking soda and salt. Gradually add the dry ingredients to the wet ingredients until the dough comes together and no dough is left on the sides or bottom. Scrape down the sides as needed.

4. Roll into a bowl and wrap tightly in plastic wrap and chill in the fridge for 30 minutes.

5. Preheat the oven to 375F and line 2 baking sheets with a SIlpat or non-stick surface. Set aside.

6. In a small ramekin combine the remaining sugar and ground cinnamon. Toss to combine. Set aside.

7. Scoop the dough by a spoonful or cookie scoop and roll into a ball. Roll around in the cinnamon sugar mixture and place on the baking sheet. Repeat for the remaining dough. Gently press down on each cookie dough ball and bake in the oven for 10 - 12 minutes. Cookie should be slightly browned on the edges.