Persian Saffron Cookies with Raisins (Shirini Kishmishi)

These golden and aromatic Persian Saffron Cookies with raisins (shirini kishmishi) are not only swoon-worthy to serve to your friends and family, but also very simple to make. Sponsored by Sun-Maid Raisins.

If you find yourself going to cookie exchanges, holiday potlucks or want a new cookie to WOW your friends and family with this holiday season, do I have THE cookie for you! They aren’t drowning in icing or sprinkles, nor are they scented with peppermint.

These golden Persian Saffron Cookies with Raisins (shirini kishmishi) will be a welcome change from the typical holiday fare you find at the dessert table.

Persian desserts have been heavily influenced by the French. From rosettes to rolettes (jelly roll cake) and even the Napoleon, Persian pastries are very similar to the French counterparts. But these saffron raisin cookies are truly Persian.

Why this recipe is so awesome

The first time my kids had these cookies was after I bought some from a Persian bakery. They were hooked after the first bite.

These delicate looking cookies have crispy edges, but pillowy soft centers. You taste the butter and saffron in every bite. They aren’t riddled with raisins, like oatmeal raisin cookies. Usually, each cookie has 2-3 raisins.

You can make them into small mini cookies and serve them as a wonderful sweet treat to go with your hot tea. Or you can make them, well, regular cookie-sized.

Either way, they are delightfully different and a touch exotic. They definitely stand out and shine compared to the usual cookies you are used to.

A few years ago my nephew came for a visit and he told me a wonderful story about this recipe. He told me how he baked these cookies for the admission team at the law school he had applied for years ago.

He swears these beauties were the extra nudge that got him in! If that isn’t a selling point to try these cookies, I don’t know how else to convince you!

Ingredients you need

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• Saffron: When using saffron, choose long strands that are crimson in color for best quality. Powdered saffron can have food coloring or turmeric mixed in and is not as fragrant as real saffron.
• Butter: I bake primarily bake with unsalted butter, but since I do not add salt to this recipe you could use salted butter.
• Eggs: Large eggs are the standard in baking.
• Raisins: Regular black raisins are traditionally what are used in these cookies. You could use green raisins or other dried fruit, if you prefer.
• Pantry staples: All purpose flour, granulated sugar and vanilla extract.

Step-by-step directions

1. In a small bowl combine saffron and hot water. Let saffron bloom and steep in hot water and reserve. The longer it sits the darker the liquid gets.

2. In a large bowl whisk together butter, vanilla and sugar until combined. Whisk in eggs until just combined.

3. Mix in reserved saffron mixture and raisins. Stir flour into the batter until a soft dough forms.

4. Drop 1-2 teaspoonfuls of batter onto a baking sheet lined with parchment paper or silicone baking mat. The batter will spread so be sure to space each cookie 2 inches apart.

5. Bake at 350ºF or until edges are lightly golden, about 12-15 minutes.Allow cookies to cool for 5 minutes on the baking sheet before transferring to a cooling rack to cool completely.

Expert tips and recipe FAQs

There are three basic ingredients that make this cookie shine. The obvious first ingredient is saffron. Let’s have a quick saffron lesson, ok? I have already written a long post all about saffron, so I’ll keep this short and sweet and to the point.

When shopping for saffron, look for long RED threads. You don’t want orange or yellow. That’s not saffron.

Saffron is crazy expensive. Why? You get three threads from one crocus flower. And the crocus flower only grows in a mountain environment. Persian saffron is considered to be of the highest quality you can find. And yes, there are tests taken to prove the quality of saffron.

Do not buy powders, as they can have dyes mixed into them. And the same goes with the liquids. For a recipe that gets its flavor, aroma and color from saffron like these cookies, you want high quality saffron. A hefty pinch goes in the mortar and pestle, then grind it up and steep with a tablespoon of hot water.

The water looks redish orange, but when you add it to your cookie batter, it turns golden yellow. Although saffron costs more per pound than gold, you don’t have to break the bank to buy saffron.

Can I use olive oil in these cookies? The base of these saffron raisin cookies is made with butter. Yes, you could swap out the butter and use olive oil using the 3:4 ration of oil to butter. This recipe calls for ½ cup of butter, so you could use ⅜ cup extra virgin olive oil instead.

Alas, I didn’t bake with olive oil?! Surprised right? These cookies are meant to be buttery, again being one of the crucial flavor elements in this recipe. The flavor will change if you use olive oil.

Also, oil cookies don’t brown the way butter based cookies do as they bake. And part of the character of the saffron raisin cookie is the ring of orange where the butter browns at the edges.

PS If you try this recipe, why not leave a star rating in the recipe card right below and/or a review in the comment section further down the page? I always appreciate your feedback.

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Disclosure: I did receive a stipend from Sun-Maid Raisins to develop a recipe using their raisins. The story I have written is all true, and the opinions are truly mine. If I didn’t like it, I wouldn’t blog about it.