Saffron Vanilla Snickerdoodle Cookies
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Category
Dessert
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Cusine
Baking
What do you need?
How to make?
Ingredients
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
2 teaspoons ground saffron threads
1 cup unsalted butter, softened
1 cup granulated sugar
1/2 cup light brown sugar, packed
2 large eggs
2 teaspoons pure vanilla extract
3 tablespoons vanilla bean paste or seeds from one vanilla bean pod
2 tablespoons heavy cream or half and half
2 tablespoons turbinado sugar
Directions
Preheat oven to 350°F . Line two baking sheets with parchment paper. In a small bowl, mix together the turbinado sugar and heavy cream or half and half until combined. Set aside. In a medium bowl, whisk together the vanilla bean paste or seeds from one vanilla bean pod, pure vanilla extract, eggs, light brown sugar, granulated sugar, softened butter, ground saffron threads, salt and baking soda until combined. Gradually add in the all-purpose flour and mix until just combined. Do not overmix! Using a cookie scoop or spoon, drop dough onto prepared baking sheets about 2 inches apart. Flatten slightly with your hands or the back of a spoon and sprinkle with turbinado sugar mixture. Bake for 12-14 minutes or until edges are lightly golden brown and centers are set. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely. Enjoy!.