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Saffron Snickerdoodles

Up the ante when you add saffron to your traditional snickerdoodle recipe. Sweet and complex in flavor, saffron smells wonderful and gives cookies a gorgeous golden hue.

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  • Makes: 48 servings
  • Serving Size: 1 cookie
  • Yields: about 48 cookies
  • Prep: 35 mins
  • Bake: 8 mins 375°F per batch

Saffron Snickerdoodles

Directions

  1. Preheat oven to 375 degrees F. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add the 1 1/2 cups sugar, baking soda, cream of tartar, salt, and dash saffron. Beat until combined, scraping sides of bowl occasionally. Beat in eggs and vanilla until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour. If necessary, cover and chill about 1 hour or until dough is easy to handle.
  2. In a small bowl combine the 1/4 cup sugar and dash saffron or the 2 teaspoons chai spice blend. Shape dough into 1-1/4-inch balls. Roll balls in sugar mixture to coat. Place balls 2 inches apart on an ungreased cookie sheet.
  3. Bake for 8 to 9 minutes or until bottoms are light brown. Transfer cookies to a wire rack; cool.

From the Test Kitchen

To Store:

Layer cookies between sheets of waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.

Nutrition Facts (Saffron Snickerdoodles)

  • Per serving:
  • 94 kcal cal.,
  • 4 g fat
  • (3 g sat. fat,
  • 0 g polyunsaturated fat,
  • 1 g monounsatured fat),
  • 18 mg chol.,
  • 75 mg sodium,
  • 13 g carb.,
  • 0 g fiber,
  • 7 g sugar,
  • 1 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet

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