Eggless Saffron Cookies with stepwise photos. Melt in your mouth eggless cookies that are delicately scented with saffron to enjoy with your favourite cuppa. Not only that as they also make a good homemade gifting option for festivals especially like Diwali and Christmas.
I love cookies and these eggless saffron cookies are something that I worked on a few times to get them right. Every time I made them earlier, they used to spread so much and turn out looking like a freaking frisbee.
The taste, flavor and aroma of the cookies were never a problem, but getting a consistent shape every single time was challenging. I tried different methods and finally this procedure worked well for me.
These cookies may appear soft and ready to crumble as soon as you take out of the oven, but after some standing time at room temperature, they set beautifully and get firm. I have earlier tried the same cookies with ghee, but softened butter worked well for me much better than ghee did.
You can replace half of plain flour with whole wheat flour but the cookies won’t be as soft as they should be and will be a bit dense. Using a reputed, good brand of saffron is important, if you want to get the natural delicate hue and scent.
Garnishing the top of the cookies with almond slivers is optional. You can also use finely chopped pistachios which will be even more colorful but I did not have on hand.
I have chilled the cookies after shaping them in the fridge to get a perfect shape. But you can also chill the dough prior to shaping. But since the cookie dough is very soft and delicate, our body heat itself will soften the dough and the cookie will once again spread out while baking. So if you do not mind a flat cookie, you can do that too.
Eggless Saffron Cookies Recipe with stepwise photos:
1. Soak saffron strands in warm milk and keep aside for 5 mins. Crush the strands for its flavor to emerge.
2. Take sugar and cardamom seeds in a mixie jar and grind it to a fine powder.
3. In a mixing bowl take softened butter, add powdered sugar and cream well using a spatula till the mixture is smooth and soft.
4. Add curd, baking soda, saffron milk and mix well.
5. Add all purpose flour, mix well and knead to a dough.
6. The dough will be very soft and delicate.
7. Make small balls, press lightly between your palm and arrange on a cookie tray lined with parchment leaving 2 inch gap between them. Garnish the top with almond slivers.
8. Place the cookie tray in refrigerator. Meanwhile preheat the oven to 170 C degrees. After the preheating is done, transfer the cookie sheet from the fridge directly to the oven & bake for 20 mins.
9. Take out the sheet and let the cookies be in the pan for itself for 5 mins. Transfer them to a wire rack to cool completely. Enjoy these eggless saffron cookies with your cuppa.
You can check out my other easy recipes for Diwali like Chocolate Peda, Corn flour halwa, Rava Ladoos and Custard powder halwa. They are easy to make and also apt to gift to your friends and families.
Eggless Saffron Cookies Recipe details below:
Eggless Saffron Cookies Recipe
Ingredients
Dry Ingredients:
- All Purpose flour - 1/2 cup
- Baking soda - 1 pinch
- Sugar - 1/4 cup
- Cardamom seeds - 1 pinch
- Saffron - 1 pinch
- Almond slivers - for garnish
Wet Ingredients:
- Curd - 1/2 tsp
- Butter - 2 tbsp softened
- Warm Milk - 1/2 tbsp
Instructions
- Soak saffron strands in warm milk and keep aside for 5 mins. Crush the strands for its flavor to emerge.
- Take sugar and cardamom seeds in a mixie jar and grind it to a fine powder.
- In a mixing bowl take softened butter, add powdered sugar and cream well using a spatula till the mixture is smooth and soft.
- Add curd, baking soda, saffron milk and mix well.
- Add all purpose flour, mix well and knead to a dough. It will very soft and delicate.
- Make small balls, press lightly between your palm and arrange on a cookie tray lined with parchment leaving 2 inch gap between them
- Garnish the top with almond slivers.
- Place the cookie tray in refrigerator.
- Meanwhile preheat the oven to 170 C degrees.
- After the preheating is done, transfer the cookie sheet from the fridge directly to the oven & bake for 20 mins.
- Take out the sheet and let the cookies be in the pan for itself for 5 mins.
- Transfer them to a wire rack to cool completely.
- Enjoy these eggless saffron cookies with your cuppa.
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