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Marigold Saffron Butter Cookies

Marigold Saffron Butter Cookies are easy and simple cookies to bake with Edible Flower Marigold and Exotic Saffron. It is a welcoming flavor profile to bake on either special occasions or Holidays.
Prep Time1 hr
Cook Time10 mins
Total Time1 hr 10 mins
Course: Dessert
Cuisine: Indian
Servings: 2 dozen
Author: simplyvegetarian777


  • 1 cup All Purpose Flour
  • 1/2 cup Butter, unsalted at room temperature
  • 1/3 cup Sugar Make it 1/3 cup +1 tbsp for perfect sweetness
  • 1 small pinch Salt
  • 1 small pinch Baking Soda
  • 3 small flowers Marigold /Gendha Use Petals only and remove the stem and bottom of the flower.
  • 1 fat pinch Saffron flakes
  • 1 tbsp Milk, warm


  • Soak the Saffron in  warm milk and set aside. Also, chop the marigold petals roughly with kitchen scissors. Make sure that you do not bruise these, just cut delicately.
  • Take a Mixing Bowl and add Butter + Sugar to it. Beat it with electric beater for full 3 minutes till it is light, fluffy and pale in color.
  • Now add All purpose flour, salt, baking soda, roughly chopped marigold petals and saffron soaked in warm milk to the sugar butter mix.
  • Take a small dinner fork and work your fork through the bowl, mixing all the ingredients gently. Mix only till all the ingredients come together in a dough. 
  • DO NOT KNEAD THE DOUGH. WE JUST NEED TO BRING THE INGREDIENTS TOGETHER. It is important for good texture or it will make a tough cookie.
  • Now transfer this dough onto a parchment / butter paper and shape into either rectangular or circular log. Wrap it up from all the sides tightly and refrigerate it for at least 40-50 minutes.
  • Alternatively, you can leave the dough in the bowl. Cover it with plastic cling wrap and refrigerate for 40-50 minutes.
  • Take out the cookie dough or cookie dough log. Let rest for few minutes. Meanwhile PREHEAT the OVEN at 350*F / 180*C. Line a baking tray with parchment/butter paper. Set aside. If you plan to bake all the cookies together, then you might need 2 BAKING TRAYS.
  • If you made a log then, cut cookies about 1/3rd of an inch in thickness. If you refrigerated the dough as is, then spoon out 1/2 tbsp cookie dough, roll it gently into smooth ball and flatten a bit on your palm.
  • Place the cookies 2 inches apart from each other. These spread out so keep good distance between cookies.
  • Bake for exact 10 minutes. Take these out of the oven. Let sit on the tray for 2-3 minutes. Now carefully transfer these on cooling racks.
  • You can store these in air tight container when they are cooled to the room temperature.