Mezze & Dolce

Light Mediterranean Meals Paired with Ample Dessert

Dolce: Saffron Vanilla Snickerdoodles

Saffron Vanilla Snickerdoodles

I’ve had a post on Saffron Vanilla Snickerdoodles from 101 Cookbooks bookmarked for quite some time now. The cookies are a specialty of the famous Blue Bottle Coffee in the Bay Area. I’ve been to Blue Bottle before {highly recommended; the lines ARE worth the wait} but I hadn’t yet tried this cookie. I love traditional snickerdoodles and couldn’t imagine what the cookies would taste like with saffron in the mix. Let me tell you – these cookies are unique and they are good.

I made a batch of these snickerdoodles over the holidays while with family in Pennsylvania. My youngest sister is vegan so I made a few changes to the original recipe to eliminate eggs and dairy. If you’re looking for something a little different for your next time baking, give these a try. –jacque

Ingredients

2 tablespoons soymilk

~30 saffron threads, minced

1/2 vanilla bean pod

1 teaspoon vanilla extract

2 cups flour

1 teaspoon salt

1 teaspoon baking soda

1/2 cup margarine {I use Earth Balance}

1/2 cup granulated sugar

1/2 cup light brown sugar

1 “egg” using egg replacer {I use Ener-G}

Directions

1. Add the soymilk to a small saucepan and heat on low.

2. Mince the saffron threads and add them to the pot.

3. Scrape the vanilla from the pod and add the beans and vanilla extract to the milk mixture as well {I like to use a small butter knife for this}.

4. Heat the milk and spices on low until it bubbles around the edges just a little. Allow the mixture to steep for 10-12 minutes.

5. Combine flour, salt, and baking soda in a medium-sized mixing bowl. Set aside.

6. In a separate mixing bowl, cream together the margarine, granulated sugar, and brown sugar using a hand mixer.

7. Add milk mixture and sugar mixture to dry ingredients and mix well.

8. Add in egg replacer and incorporate throughout.

9. Leaving your cookie dough in the mixing bowl, cover with plastic wrap and place in refrigerator for at least 3 hours.

10. Once you’re ready to bake, preheat the oven at 350 degrees.

11. Scoop your batter onto a baking sheet; feel free to make your cookies the size you like {I use a small ice cream scoop}.

12. Bake until golden brown and allow to cool for a few minutes before digging in.

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2 comments on “Dolce: Saffron Vanilla Snickerdoodles

  1. rachelahorta
    January 4, 2013

    Sounds ridiculously good! Will have to try them sometime.

    • mezzeanddolce
      January 4, 2013

      Thanks, Rachel! Definitely let us know if you do. Do you need to make adjustments for baking in Mozambique?

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This entry was posted on December 20, 2012 by in Cookies, Dolce and tagged , , .

About Jacque & Jaime

Jaime and Jacque are two gals who discovered a mutual passion for Mediterranean flavors and ingredients and never turned back. They started Mezze & Dolce to share this love, their recipes, and their inspirations with the world. Follow them at www.mezzeanddolce.com.

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