Saffron Vanilla Snickerdoodle Cookies

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

1. Set your oven to 350°F (175°C), and cover 2 baking sheets with parchment.
2. Stir the heavy cream or half and half into the turbinado sugar in a small bowl, then set that aside.
3. Use a medium bowl for the cookie dough base: whisk the eggs, softened butter, granulated sugar, light brown sugar, pure vanilla extract, vanilla bean paste or seeds from 1 vanilla bean pod, ground saffron threads, salt, and baking soda until everything is blended.
4. Add the all-purpose flour gradually, mixing just until the dough comes together. Stop there; overworking is where cookies get cranky.
5. Scoop or spoon the dough onto the prepared baking sheets, spacing the mounds about 2 inches apart. Press each one down slightly with your hands or the back of a spoon, then sprinkle with the turbinado sugar mixture. Bake for 12-14 minutes, until the edges are lightly golden and the centers are set. Leave the cookies on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.