Tired of overly sweet desserts? Let me introduce you to your new favorite sophisticated treat: Golden Saffron & Orange Olive Oil Cookies! These aren’t your average cookies. A whisper of luxurious saffron infuses them with a stunning golden hue and an exotic aroma, while high-quality olive oil creates an incredibly tender, cake-like texture reminiscent of an elegant vanilla wafer. Finished with a bright note of orange zest, they’re perfectly balanced and an absolute dream with a cup of tea or coffee. This recipe proves that you don’t need butter to create a truly memorable, melt-in-your-mouth cookie.
Ingredients
• MAKES: About 3 dozen cookies
• TIME: 40 minutes
• 1/8 teaspoon / a small pinch crumbled saffron threads
• 2 cups / 240g all-purpose flour
• 1/4 teaspoon baking powder
• 1 pinch salt
• 3/4 cup / 150g granulated sugar
• 1/2 cup / 120ml extra virgin olive oil
• 2 large eggs, room temperature
• 2 teaspoons orange zest, finely grated
• 2 tablespoons / 30ml Grand Marnier or orange juice
Instructions
1. Preheat your oven to 350°F / 175°C. In a small bowl, combine 1 tablespoon of boiling water with the crumbled saffron threads. Stir and let it steep for 5-10 minutes to release its color and flavor.
2. In a separate large bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
3. To the bowl with the saffron water, add the sugar and extra virgin olive oil. Using an electric mixer or a whisk, beat until the mixture is light and well-combined, about 1-2 minutes.
4. Beat in the eggs one at a time, mixing until the batter becomes creamy and fluffy. Stir in the orange zest and Grand Marnier (or orange juice).
5. Gently pour the wet into the dry . Mix with a spatula just until no dry streaks of flour remain. Do not overmix.
6. Using two teaspoons or a small cookie scoop, drop mounds of dough about 2-3 inches apart onto ungreased baking sheets.
7. Bake for 12 to 15 minutes, or until the bottoms are lightly golden brown. The tops will remain pale.
8. Immediately transfer the cookies to a wire rack to cool completely. Store in an airtight container at room temperature for up to 3 days.
Nutritional Information
• Serving Size: 1 cookie
• Calories: 65 kcal
• Fat: 3g
• Carbohydrates: 8g
• Sugar: 4g
• Protein: 1g
Pro Tips
• Use a high-quality, fruity extra virgin olive oil for the best flavor. A robust, peppery oil can be overpowering.
• For a truly cake-like texture, be careful not to overmix the dough once you combine the wet and dry . Mix just until combined.
• These cookies are perfect for a simple glaze. Whisk powdered sugar with a little orange juice or milk until you reach a drizzling consistency.
• Experiment with citrus! Lemon or lime zest can be used in place of orange for a different, equally delicious twist.
FAQ
Q: Are these saffron orange cookies dairy-free
A: Yes, this recipe is naturally dairy-free because it uses extra virgin olive oil instead of butter. This makes it an excellent vegetarian and dairy-free dessert option.
Q: Can I make these olive oil cookies vegan
A: This specific recipe relies on eggs to create its signature fluffy, cake-like texture. While you could experiment with a vegan egg replacer, please note the final texture will likely be denser and not as intended.
Q: What is the best way to store these vegetarian cookies
A: To keep the cookies tender and fresh, store them in an airtight container at room temperature. They are best enjoyed within 3 days. Avoid refrigeration, as it can dry them out.
Q: What kind of olive oil is best for vegetarian baking
A: For baking delicate desserts like these cookies, use a high-quality, fruity extra virgin olive oil. A light, mild-flavored oil will complement the saffron and orange without being overpowering. Avoid robust or peppery oils.
