Sometimes you feel like treating yourself or your loved ones to something extra special. Our Saffron Ginger Brown Butter Cookies definitely fit that description. The warm bite and gentle sweetness of fresh ginger combined with the earthy honey-like flavor of saffron make these cookies a decadent treat.
Saffron is the reddish-orange dried stigmas of the purple crocus flower. They are considered a delicacy, as each crocus flower has only 3 stigmas, and the stigmas must be removed by hand. When blended with ginger and vanilla, these cookies make an absolutely sumptuous confection.
For a recommended tea pairing with these cookies, we suggest Firepot Breakfast Tea as a nice balance, or steal away to your favorite nook and nibble them with a steaming cup of House of Peace. If you like their exotic taste, our Holiday Recipe Guide has this recipe plus 17 more inspired by our travels around the world.
40 threads of saffron
2 TBSP milk
1 TBSP freshly grated ginger root
1/2 cup butter at room temperature
2 cups all-purpose flour
1 tsp baking soda
1/2 cup granulated sugar
1/2 cup brown sugar, packed
1 tsp flaky salt
1 egg
1/2 tsp vanilla extract
1. Combine the saffron and milk in a saucepan and heat over medium until the milk scalds. Add the ginger to the pan and set aside.
2. Sift the flour and baking soda together in a bowl. Set aside.
3. Beat the butter and sugars together with the vanilla until light and fluffy.
4. Scrape the sides of the bowl down and add the milk and saffron mixture and the egg. Beat well.
5. Slowly add the flour, stirring until just combined.
6. Refrigerate the dough in a covered bowl for at least 3 hours and up to 5 days.
7. Place 1/4 cup sized balls of dough on a baking sheet at least 2 inches apart.
8. Bake at 350 degrees F for 15 minutes. Makes 11 large cookies.