Saffron Vanilla Bean Snickerdoodles

I often think about the fun my late papa and I might have had in the kitchen if he was still around.  Mom tells me stories of his garden and how he loved fresh herbs and unique spices.  How he made pasta.  And how as a kid, she wasn’t always a fan of his culinary creations.

When he visited when I was a kid, Mom did most of the crowd pleasing cooking.  His days of heavy duty cooking were mostly behind him, though I have a feeling my childhood tastes were somewhat similar to Mom’s particularly in that I wouldn’t have enjoyed his culinary style.

Now, I know I’d love his cooking, and I’d love cooking with him, learning every step of the way.  Of course that isn’t possible, but I can channel him when I’m throwing a sprig of rosemary in a skillet with searing steak or adding parsley to a simple salad.

Mom mentioned he used saffron now and then, which surprised and excited me.  While it’s possible, though perhaps unlikely, I’ve eaten saffron before, I have never had it in the kitchen or cooked or baked with it … until now, that is.

I’d don’t imagine Papa made a lot of cookies in his day, except maybe the Pillsbury slice and bake kind, but I know he would have loved loved loved these snickerdoodles.

They don’t taste a ton like saffron, and next time I think I would bloom the saffron in the oil so the cookies look and taste like they are filled with saffron.  Still, these snickerdoodles are chewy and soft and so nicely spiced with cinnamon and cardamom and vanilla.  They are a definite upgrade on the classic, and more importantly a shout out to Papa <3

Saffron Vanilla Bean Snickerdoodles

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★★★★★

5 from 1 reviews

• Author: Laura
• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 35 minutes
• Yield: 15 cookies 1x

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Description

A twist on the classic cookie with vibrant saffron, sweet vanilla bean, and floral cardamom.

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Ingredients

Scale 1x2x3x

Cookies

30 saffron threads, crushed

1 teaspoon vanilla bean powder

½ teaspoon ground cardamom

2 cups paleo flour blend (2 cups almond flour, 1 ¼ cup tapioca flour, ¾ cup coconut flour)

½ cup coconut oil, room temperature

1/3 cup maple sugar

1 large egg

Pinch sea salt

Coating

2 tablespoons coconut sugar

2 teaspoons ground cinnamon

1 teaspoon vanilla bean powder

¼ teaspoon ground cardamom

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Instructions

Make the cookie dough.  In a large bowl, beat the oil and sugar until combined and lightened in texture.  Beat in the egg, followed by the salt, saffron, vanilla, and cardamom.  Form the dough into a ball, cover with plastic, and refrigerate 24-48 hours.

When ready to bake the cookies, preheat oven to 350 degrees F or 325 degrees F convection.  Make the coating.  In a small bowl, stir together the sugar, cinnamon, vanilla, and cardamom.

Line a baking sheet with parchment.  Form the dough into scant golf ball sized portions and roll in the sugar and spice mixture.  Place on the sheet and press down slightly.  Bake 10-13 minutes until golden brown, but still soft in the center.

Serve warm or cool completely before storing in an airtight container for up to 5 days.  Cookies may also be frozen, wrapped in parchment and foil and placed in a zipper bag for up to 3 months.  Thaw at room temperature about an hour or in the microwave about 30 seconds.

Notes

Recipe adapted from 101 Cookbooks