Back to Recipes

Orange and Saffron Cookie Recipe

Learn how to make these exotic orange & saffron cookies with this quick and easy recipe. The delicate balance of citrus and aromatic saffron creates a uniquely fragrant cookie that's perfect for special occasions or an elevated teatime treat. This homemade cookie recipe delivers bakery-quality results with simple techniques.

Prep

15 mins

Cook

12 mins

Serve

24

Kcal

125

Ingredients

Directions

<ul class="ingredients-main-list"><li class="ingredients-single-item">2 cups all-purpose flour</li><li class="ingredients-single-item">1/2 teaspoon baking powder</li><li class="ingredients-single-item">1/4 teaspoon salt</li><li class="ingredients-single-item">3/4 cup unsalted butter, softened</li><li class="ingredients-single-item">3/4 cup granulated sugar</li><li class="ingredients-single-item">1 large egg</li><li class="ingredients-single-item">1 teaspoon vanilla extract</li><li class="ingredients-single-item">2 tablespoons fresh orange juice</li><li class="ingredients-single-item">2 tablespoons orange zest (from about 2 medium oranges)</li><li class="ingredients-single-item">1/4 teaspoon saffron threads, crushed</li><li class="ingredients-single-item">2 tablespoons warm milk</li><li class="ingredients-single-item">1/4 cup coarse sugar for rolling (optional)</li></ul>
<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4> Start by preparing your saffron infusion. In a small bowl, crush the saffron threads between your fingers to release their oils and aroma. Pour the warm milk over the crushed threads, stir gently, and let sit for at least 10 minutes until the milk turns a beautiful golden-yellow color and is richly fragrant.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4> While the saffron infuses, wash your oranges thoroughly and zest them using a microplane or fine grater, being careful to only get the orange part and not the bitter white pith. Then juice one of the oranges to get 2 tablespoons of fresh juice. Set both aside.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4> In a medium bowl, whisk together the flour, baking powder, and salt until well combined. This ensures your dry ingredients are evenly distributed throughout the dough.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4> In a large bowl or the bowl of your stand mixer, cream together the softened butter and sugar on medium speed for about 3 minutes until light and fluffy. Don't rush this step – proper creaming incorporates air into the mixture for a tender cookie texture.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4> Add the egg to the butter mixture and beat until fully incorporated, about 1 minute. Scrape down the sides of the bowl with a rubber spatula to ensure everything is mixed evenly.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4> Pour in the vanilla extract, orange juice, orange zest, and the saffron-infused milk (including the saffron threads). Mix on low speed until just combined, about 30 seconds. The mixture might look slightly curdled, but don't worry – that's normal!</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4> Gradually add the flour mixture to the wet ingredients, mixing on low speed just until no dry flour remains. Be careful not to overmix, as this can make your cookies tough. The dough will be soft and slightly sticky.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4> Cover the bowl with plastic wrap and refrigerate the dough for at least 1 hour or up to overnight. This chilling step is crucial as it firms up the butter, prevents spreading during baking, and allows the flavors to meld together beautifully.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4> When ready to bake, preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. Remove the dough from the refrigerator and let it sit at room temperature for about 10 minutes to soften slightly.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4> If using the coarse sugar for rolling, pour it into a small bowl. Scoop the dough using a tablespoon or a small cookie scoop (about 1-inch balls), roll between your palms to form smooth balls, then roll in the coarse sugar if desired.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4> Place the dough balls on the prepared baking sheets, spacing them about 2 inches apart. Gently flatten each ball slightly with the bottom of a glass or your palm.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4> Bake in the preheated oven for 10-12 minutes, or until the edges are just beginning to turn golden but the centers still look slightly soft. Don't overbake – they'll continue cooking on the hot baking sheet.</li><li class="MethodStepper"><h4 class="step-title">Step 13</h4> Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. As they cool, they'll firm up and develop that perfect tender texture with crisp edges.</li><li class="MethodStepper"><h4 class="step-title">Step 14</h4> Store in an airtight container at room temperature for up to 5 days, or freeze for up to 3 months. The orange and saffron flavors actually intensify slightly after a day, making these perfect for preparing ahead of time!</li></ol>
Orange and Saffron Cookie Recipe

What ingredients are used in Orange & Saffron Cookies?

These exotic cookies require all-purpose flour, baking powder, salt, unsalted butter, granulated sugar, egg, vanilla extract, fresh orange juice, orange zest, saffron threads, warm milk, and optional coarse sugar for rolling. The saffron and orange zest create their distinctive aromatic flavour profile.

How to bake Orange & Saffron Cookies at home?

Learn how to bake Orange & Saffron Cookies by first infusing saffron threads in warm milk, then combining with creamed butter, sugar, egg, vanilla, orange juice and zest. Mix with dry ingredients, chill the dough, then form into balls, roll in sugar if desired, and bake at 350°F (175°C) for 10-12 minutes until edges are golden but centres remain soft.

Why do I need to chill cookie dough before baking?

Chilling cookie dough is crucial as it solidifies the butter, preventing cookies from spreading too quickly in the oven. It also allows flavours to develop and meld together, especially important with aromatic ingredients like saffron and orange zest. For these cookies, at least 1 hour of chilling is recommended.

What can I substitute for saffron if I don't have any?

While saffron's unique flavour is difficult to replicate, you could substitute with a pinch of turmeric for colour and a small amount of cardamom for aroma. Alternatively, try using only the orange elements with a dash of vanilla or almond extract for a different but still delicious cookie.

How do you know when delicate cookies like these are properly baked?

These delicate cookies are done when the edges just begin turning golden while the centres still look slightly soft. Don't wait for them to brown completely or they'll become too crisp. They'll continue to firm up on the hot baking sheet after removal from the oven, achieving that perfect melt-in-your-mouth texture.

The calorie count is an approximation and can vary based on exact measurements and specific ingredients used. Always consult nutritional information if strict adherence to calorie counts is required.
Copy Ingredients