Saffron Spice Cookies 5 Comments

Oct 16, 2008

Are you tired of the most creative cookie you eat being a chocolate chip something? Some people would say you can’t go wrong with your typical kid’s cookie recipe. But, if you are looking for something unique and grown up, then this saffron spice cookie is for you. It’s an equal companion for a cup of coffee or a bowl of ice cream.

Stealing a technique from my mum, you can form the cookie dough into little balls and squish the balls with a fork. The effect gives the cookies a home-made and rustic look. Who has time to roll cookie dough?

The saffron spice cookie recipe is a flavor fest. The cookies smell amazing with the spice combination of all spice, ginger, cinnamon and cloves. Once the cookie hits your taste buds, the slightly bitter saffron kicks in. These cookies melt in your mouth. John loved the cookies—although a different combination of spices then he is used to. The baking aroma brought back his childhood memories of making chocolate chip cookies with his mother.

Saffron Spice Cookies (Image 2)
Saffron Spice Cookies (Image 3)
Saffron Spice Cookies (Image 4)


1 large pinch of saffron
1 tablespoon boiling water
7 ½ tablespoons butter
cup super fine sugar
1 egg yolk
1 cup all purpose flour
½ teaspoon baking powder
1 teaspoon mixed spice
½ teaspoon ground ginger
½ teaspoon ground cinnamon
1 extra tablespoon super fine sugar
Extra saffron threads


12 large or 24 small

Prep Time

30 minutes

Cook Time

12 minutes


Preheat oven to 325 degrees. Dissolve saffron in boiling water. With an electric mixer, beat the butter, sugar and saffron water until light and creamy. Beat in the egg yolk.

Sift in the flour, baking powder, mixed spice, ginger and cinnamon, mixing well. Knead briefly with floured hands. Place in the freezer for 10-15 minutes, so the mixture doesn’t melt and stick to the bench.

Make 12 to 24 small balls, place on parchment paper baking tray, then with a fork squish down the dough two or three times to flatten.

Sprinkle with super fine sugar and saffron threads.

Bake for 12 minutes or until just cooked, but not browned.

Carefully transfer to a wire rack—they should still be a little soft but will become crisp as they cool.


Filed Under


Spices Used

Cinnamon, Saffron and Ginger


my mother used to make a similar recipe. When I came home from school the house was fill of the spice aroma.

—Afifa, over 5 years ago

That is one very creative cookie, although I have to admit I still can't get a handle on what saffron actually tastes like.

Hillary, over 5 years ago

I always enjoy your baking posts, even though I am not a baker. I have made your choc chili cake and fig polenta cake, both excellent. I will try these great sounding cookies!
Thanks, STacey

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