Saffron Crinkle Cookies
Ingredients
2 sticks unsalted butter, softened
1 cup fine cane sugar
2 eggs, room temperature
1 tsp saffron threads + 2 ice cubes
4 cups unbleached all-purpose flour
1½ tsp kosher salt
2 tsp baking powder
2 cups powdered sugar
Method
Using a mortar and pestle, or any tool that allows you to gently grind, grind the saffron threads into a fine powder. Place the two ice cubes on top of the saffron and set aside to bloom for about 5 minutes, or until all the ice has melted and you are left with a bright, fragrant solution.
In the bowl of a stand mixer fitted with the paddle attachment, add the softened butter and cream on medium speed until pale, smooth, and light. Add the sugar and increase the speed to high, mixing for about 1 minute. Add the eggs one at a time, mixing until smooth and creamy. Pour the bloomed saffron into the mixture and mix until fully combined.
Sift together the flour, baking powder, and salt. On low speed, add the dry ingredients and mix just until combined, taking care not to overmix.
Once the dough has come together, turn it out onto a smooth surface and press it into a flat rectangle before wrapping tightly in plastic wrap. Refrigerate for at least 2 hours and up to 2 days. (Optional: freeze the dough; when ready to bake, thaw overnight in the refrigerator.)
Thirty minutes prior to baking, remove the dough from the refrigerator and allow it to sit at room temperature. Meanwhile, preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper. Place the powdered sugar on a plate or quarter sheet tray. Using a scale (or estimating), roll the dough into 20 g balls, then roll each ball in powdered sugar until completely coated. Arrange the dough balls on the prepared baking sheets, leaving space between each.
Bake on the middle rack for 8–10 minutes, until the tops are just puffed and the bottoms are lightly golden. Avoid overbaking to prevent the cookies from becoming crunchy.
Transfer the baked cookies to a wire rack and allow them to cool completely before storing in a tin at room temperature, serving immediately, or freezing. Enjoy!
NotesDough Freezing (Extended Storage)
For freezing periods longer than several days, tightly double-wrap the dough in plastic wrap, then place it in a resealable freezer bag. Vacuum sealing is recommended when available. Properly wrapped dough may be stored frozen for up to 2 months. Thaw overnight under refrigeration before portioning and baking.
Freezing Baked Cookies (Alternative Method)
Baked cookies can also be frozen after they have cooled completely. Arrange the cookies in a single layer inside a resealable freezer bag. Seal the bag almost entirely, insert a straw into the remaining opening, and remove excess air by suction before sealing it completely. This method mimics vacuum sealing while minimizing pressure that could damage the cookies.Room Temperature Eggs
This might not seem like a big deal and may feel like an annoyance to remember, but the difference it makes in the dough is noticeable. Cold eggs are harder to incorporate into dough. Eggs that are at room temperature blend much more easily with the other ingredients, which ultimately leads to a fluffier, lighter result. If you forget to take the eggs out ahead of time, simply fill a glass jar or large vessel with hot water and allow the eggs to sit in the warmth for at least 5 minutes before using. The eggs will crack more easily, and when added to properly creamed butter, the mixture should not break. Everything should stay smooth and well emulsified.
