Saffron Cookies

By Laasya Sudhakar
Published on: April 30, 2021

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This is an easy 6 ingredient recipe that is simply perfect for the holidays or that special dinner party.


8-10 strands of Premium Saffron

1/8 spoon cardamom seeds

1 ½ cups flour (substitute with coconut flour or gluten-free flour)

½ cup sugar (substitute with date palm sugar)

½ cup grass-fed ghee (or clarified butter)

20 pistachios, crushed or coarsely chopped (optional)



  • Soak saffron stands in 2 tablespoons of warm water. This process helps extract the color and flavor of the saffron. Stir and set aside.
  • In a large bowl, mix the grass-fed ghee ( or clarified butter) with the sugar.
  • Add in the saffron mixture and cardamom then blend well.
  • Add in the flour and mix to form a dough ( Add a few drops of milk to get the dough to come together if needed)
  • Divide the dough and cut to desired size using a cookie cutter of your choice.
  • Add the crushed pistachios on top of each cookie and press down gently to hold in place (Optional step)
  • Pre-heat oven to 350 F
  • Place the cookies on a tray lined with parchment paper and bake for 15 minutes.
  • Cool completely before serving and store in air tight container for up to 5 days.


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Laasya Sudhakar

Laasya Sudhakar

Laasya is the owner of Selected Saffron, a company specializing in global distribution of premium saffron from Spain. Previously, Laasya worked as the Director of Sales Operations and Marketing at Knomo London. She graduated with her MBA from Morris Graduate School of Management and BFA in Fashion Design from The Art Institute. Laasya is also a certified Health Coach and a yoga enthusiast.

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