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Saffron White Chocolate Cookies

by Saara

What would winter be without saffron? Last Friday, I saw a multitude of delicious Lussekatter aka sweet saffron buns baked for Saint Lucy’s Day. It’s a popular feast especially in Sweden but also in Finland amongst the Finnish Swedish culture.

Personally, I adore saffron both in cooking and baking. Last Christmas I shared an heirloom saffron cookie recipe and for this year’s gift boxes I wanted to design these simple butter cookies a bit further. After all, I cannot make the same exact cookies every year but definitely wanted to bring this bright yellow color to Christmas tables.

I wanted to make crunchy cookies, and hence I cut down the flour a bit and added shredded white chocolate into the batter. The cookies are soft the first day but after a day or two in an air-tight container, the cookies will build on their crunchiness. Perfect for dunking in milk or tea!

Saffron Cookies

Tips for baking

These are easy butter cookies. Prepare the cookie dough and let it harden and build flavors in the fridge. Shape the cookies by hand. Use a cookie stamp, a fork or the bottom of decorative glass to design the cookie surface.

The cookies will spread in the oven. My dough pieces were 22 grams each, and the diameter of the final cookie changed from 6cm to 8cm (2,4 < inch) depending on how equally round I shaped and pressed the dough pieces. Leave 1cm thickness when pressing the cookies down.

Saffron White Chocolate Cookies | Recipe

Saffron Cookies

Saffron White Chocolate Cookies

What would winter be without saffron? Last Friday, I saw a multitude of delicious Lussekatter aka sweet saffron buns baked for Saint Lucy’s Day. It’s a popular feast especially in Sweden… Sweet saffron cookies, winter cookies, Christmas cookies, saffron bisquits Nordic Print This
Makes/Serves: 18-24 cookies Prep Time: Cooking/Prepping:
Nutrition facts: 200 calories 20 grams fat


Saffron (approximately amount of 1 teaspoon, you can use less of course)

8g water

120g butter

70g sugar

30g egg

150g wheat flour

2g baking powder

35g white choclate


1. In a small bowl, combine saffron with hot water (not boiling). Let it cool and release its flavor for 20 minutes. Whip butter and sugar with a hand mixer together until smooth. Add egg and saffron mixture, fold gently until creamy. Mix all dry ingredients together. Shred chocolate into the dough and fold flour mixture into the dough. Chill the dough for 1 hour in the fridge.

3. Pre-heat oven to 200C/400F and prep baking tray(s) with parchment paper. Divide and weight the dough into equal pieces. Each at a time, shape and roll into a ball until smooth. Gently flatten the ball down with your hand  and decorate the surface. Place the cookies 3 cm apart from each other leaving space for them to spread.

5. Bake the cookies for 7 – 10 minutes on the middle rack. Rotate the trays if baking multiple at the same time. Let the cookies cool on the baking tray for 10 minutes before removing to a cooling rack. 

6. Store the saffron cookies air-tight in a cool place.

I hope you enjoy this recipe! Do tag me along on Instagram or comment below.

Love, Saara

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1 comment

Homemade Apricot Jam with Saffron and Cardamom | My Vintage Cooking 2020-06-28 - 3:45 PM

[…] These are both strong spices and you don’t need to use much. Saffron does not only have divine notes but it’s the most expensive spice in the world! Saffron gives distinctive succinct taste too sweet dishes & indeed it divides people whether they like it or not. I’m team saffron all the way. For example, my saffron white chocolate cookies have a teaspoon of saffron! […]


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