
I used to buy these cookies at our local bakery but discovered that they are actually really easy to make! Crunchy, slightly sweet, and golden yellow – Swedish Saffron Cookies are both beautiful and delicious!
They are similar to an Italian Biscotti but more crumbly, and it’s a simple cookie recipe to follow at a busy time of year.
Saffron is popular here in Sweden around the holiday season, and saffron cookies make the perfect homemade gift!

This is a twice-baked recipe, meaning the cookies are placed in the oven twice. Despite the longer baking time, it's an easy recipe to follow. The result is an extra crunchy cookie that's perfect for dipping!
Ingredients



1 stick of Butter / 100g – some recipes use extra virgin olive oil or coconut oil instead of melted butter, making these cookies dairy-free.
2 Eggs- at room temperature
1 3/4 Cups/ 300g All-purpose flour
2/3 Cup/ 130g Sugar – If you want to make them really special, use muscovado or brown sugar.
1.5 tsp Baking powder
1g Saffron – you can use powdered saffron or whole saffron threads. Crush the whole saffron with a teaspoon of sugar to ensure that the saffron is more easily distributed evenly throughout the cookie dough.
Optional: 150g Pistachio nuts or almonds, whole or roughly chopped.
You will need:
A baking sheet, parchment paper, and a large bowl
Method
1.Preheat the oven to 175°C/ 350°F.



2. Melt the butter together with the saffron in a small pot. Transfer the saffron mixture to a large bowl and mix in the eggs.


3. Mix the flour, baking powder, and sugar in a small bowl together with any nuts.



4. Add the egg mixture to the dry ingredients and combine using a wooden spoon or hand mixer.
-If using a stand mixer, use the paddle attachment and low speed scraping down the sides of the bowl with a rubber spatula as needed. -If you find the cookie dough to be dry you can add an extra egg yolk!

5. Divide the mixture into thirds and form three small loaves. Place them on a cookie sheet lined with parchment paper and place in the middle of the oven for 25 minutes.

6. Remove the loaves from the oven and lower the temperature to 125°C / 250°F.


7. Using a sharp knife, cut the loaves into 1/2-inch thick slices and place them back onto the baking tray. Bake for a further 10 minutes before turning off the heat and allowing the baked cookies to dry for a few hours as the oven cools down.

Storage

Store in an airtight container. If you’re making this recipe as a gift, I recommend that you wrap them neatly in a large square of parchment paper or piece of plastic wrap and tie using some pretty string.
Variations
Experiment with adding nuts like pistachios, walnuts, or almonds.
Using brown butter adds another dimension of flavor to these already luxurious saffron cookies.
Sprinkle with powdered sugar for a little extra sweetness.
Orange zest is another festive addition.
For white chocolate cookies, place the cookies in the freezer for 20 minutes before partially dipping them in melted white chocolate.

Hi, I’m Holly. Welcome to my site!
I love sharing my knowledge of foraging and simple, back-to-basics cooking so you’ll find some great recipes here, many inspired by my life in Sweden and my Irish roots.
I’m also a potter, passionate about connecting with other artists so you’ll also find inspiring interviews with fellow potters from around the world!
Whether you love pottery or simply looking for a new recipe, I hope you’ll find inspiration here!
Homemade Swedish Saffron Cookies Recipe

This is a twice-baked recipe, meaning the cookies are placed in the oven twice. Despite the longer baking time, it’s an easy cookie recipe to follow. The result is an extra crunchy cookie that’s perfect for dipping!
Ingredients
- 1 stick of Butter / 100g
- 2 Eggs- at room temperature
- 1 3/4 Cups/ 300g All-purpose flour
- 2/3 Cup/ 130g Sugar
- 1.5 tsp Baking powder
- 1g Saffron – Crush whole saffron with a teaspoon of sugar
- Optional: 150g Pistachio nuts or almonds, whole or roughly chopped.
Instructions
1. Preheat the oven to 175°C/ 350°F.
2. Melt the butter together with the saffron in a small pot.
3. Transfer the saffron mixture to a large bowl and mix in the eggs.
4. Mix the flour, baking powder, and sugar in a small bowl together with any nuts.
5. Add the dry ingredients to the egg mixture and combine.
-If you find the cookie dough to be dry you can add an extra egg yolk!
7. Divide the mixture into thirds and form three small loaves. Place them on a cookie sheet lined with parchment paper and place in the middle of the oven for 25 minutes.
8. Remove the loaves from the oven and lower the temperature to 125°C / 250°F.
9. Using a sharp knife, cut the loaves into 1/2-inch thick slices and place them back onto the baking tray. Bake for a further 10 minutes before turning off the heat and allowing the baked cookies to dry for a few hours as the oven cools down.
Store in an airtight container.
Notes
Sprinkle with powdered sugar for a little extra sweetness.
Orange zest is another festive addition.
For white chocolate cookies, place the cookies in the freezer for 20 minutes before partially dipping them in melted white chocolate.
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