Saffron Olive Oil Cookies


Makes: About 3 dozen cookies

Time: 40 minutes

Another not-too-sweet cookie (perfect for glazing), only this time a hint of saffron gives the cookies a gorgeous gold color, and their cakey texture will remind you of an elegant vanilla wafer. The olive oil is a fresh-tasting alternative to butter, even if you’re not looking to cut down on saturated fat. Recipe from How to Cook Everything Vegetarian.

Small pinch (about 1/8 teaspoon) crumbled saffron threads

2 cups all-purpose flour

1/4 teaspoon baking powder

Pinch salt

3/4 cup sugar

1/2 cup extra virgin olive oil

2 eggs

2 teaspoons grated or finely minced orange zest

2 tablespoons Grand Marnier, other orange liqueur, or orange juice

1.  Preheat the oven to 350°F. Combine 1 tablespoon boiling water with the saffron in a medium bowl, stir, and steep for a few minutes. Combine the flour, baking powder, and salt in a large bowl.

2. Add the sugar and olive oil to the saffron mixture and beat until light, a minute or two. Add the eggs and continue beating until creamy and fluffy, another couple of minutes. Beat in the orange zest and liqueur. Gently stir the liquid mixture into the dry one, just until well combined.

3. Use 2 teaspoons to drop mounds of dough about 3 inches apart on ungreased baking sheets. Bake until lightly browned on the bottom, 12 to 15 minutes. Immediately transfer the cookies to a rack to finish cooling. Store in a tightly covered container at room temperature for no more than a day or two.


Posted in Baking, Recipes


  1. ejucovy said...

    I just made them — delicious!

  2. abbiep said...

    Just made them, quite lovely. FYI, I added 1/2 c of long pine nuts to the second sheet – nice addition for a bit of toothiness. Thanks.

  3. stpatill said...

    Gluten free suggestions?

  4. gertero said...

    Guauu. I am spanish and never heard about this cookies, full of spanish ingredientes. Thanks.

  5. hogtaine said...

    this recipe is awesome! I made it at work and it was a HUGE success… thanks!

  6. ill-eat-that said...

    Made these last night, excellent. Thank you for highlighting the Olive Oil in cookies! Next time I’ll dip half of the cookie in chocolate… marvelous!

  7. said...

    This recipe did not work for me:

  8. Dina Avila said...

    Just made these with a touch more than a pinch of salt, lemon zest instead of orange, whiskey instead of Grand Marnier and dusted with lavender sugar. Delicious! So simple and so perfect. This will definitely be one of my new go to recipes.

  9. This recipe is inspired. Olive oil and saffron – yes, please. In a cookie: an epiphany.

  10. Molly Savon said...

    I wasn’t sure I would appreciate saffron in a cookie, but it really works. The second time around I sprinkled slivered almonds atop the cookies before
    baking and then confectioners’ sugar after baking for a richer taste. I’ll try pine nuts next time. Really wonderful with nuts and without and much healthier than your average cookie.

  11. permafrost said...

    made this with coconut oil instead of olive oil, lemon instead of orange zest, lemon juice and rosewater instead of Grand Marnier: beautiful soft texture, delicioius, subtle flavor, not to sweet, lemon and rose and saffron not too strong. Great recipes can withstand a little tweaking 😉

  12. pseattle said...

    I made these for a saffron New Years Day party and everyone loved them! Even my foodie friends thought they were perfect. Not too sweet but delicate.

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