Turmeric Cookies
These buttery Turmeric Cookies are perfectly chewy and delicious. They are classic sugar cookies but are made extra special and flavorful with turmeric!
Servings: 35 cookies
Calories: 30kcal
Equipment
Ingredients
- 2¾ cups all purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon baking powder
- 1½ tablespoons cornstarch
- 1 teaspoon kosher salt
- 1 cup unsalted butter
- 2¼ teaspoon ground turmeric
- 1⅓ cup granulated sugar plus more for coating
- ¼ cup brown sugar light or dark, packed
- 2 teaspoons lemon zest optional
- 1 large egg room temperature
- 1 egg yolk
- 2 teaspoons vanilla extract
Instructions
- In a medium sized bowl, whisk to combine the flour, baking powder, baking soda, cornstarch and salt. Set aside.
- Add the butter to a medium saucepan set over medium heat. Stir occasionally as the butter melts. Heat until butter just begins to bubble around the edges of the pan. Remove from heat and let stand 5 minutes. Stir the turmeric into the butter and let stand an additional minute.
- Pour the turmeric butter into a large heat proof mixing bowl.
- Add the sugars and lemon zest (if using). Mix with a whisk or a hand held mixer (or use a stand mixer fitted with the paddle attachment) for 30 seconds or until well combined.
- Add the egg, egg yolk and vanilla extract and mix until combined.
- Add the dry ingredients (the flour, baking soda, baking powder, cornstarch and salt) and mix on low speed or use a spatula to stir together until just combined. Do not overmix.
- Use a medium sized, 2-tablespoon cookie scoop or a measuring spoon to portion out the dough. Place dough balls side by side on a baking sheet lined with parchment paper. (You don't need to leave a space between dough balls, since you won't be baking the cookies on this baking sheet). Cover with plastic wrap and place them in the refrigerator for 2 hours, or until completely chilled and hard.
- Preheat oven to 350°F. Line baking sheets with parchment paper. Pour about 1/4 cup of granulated sugar into a shallow bowl. Coat the tops of each cookie dough ball in the sugar. Set cookie dough balls about 3 inches apart and bake for 11-12 minutes. Bake until cookies appear set. The turmeric makes it a little challenging to notice when the cookies are finished. Mine typically take 11 minutes. Keep unbaked cookie dough balls in the fridge while each batch bakes. Take them out only when ready to bake.
- Allow to cool on the baking sheet for 5 minutes then transfer to cooling rack to cool completely.
Notes
Storage: Store leftover cookies in an airtight container at room temperature for up to 3 days.
Please note, this recipe was edited December 2024. Please email us if you would like the original recipe.
Nutrition
Serving: 1cookie | Calories: 30kcal | Carbohydrates: 6g | Protein: 1g | Fat: 0.1g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.03g | Monounsaturated Fat: 0.01g | Sodium: 0.2mg | Potassium: 9mg | Fiber: 0.2g | Sugar: 0.02g | Vitamin A: 0.2IU | Calcium: 1mg | Iron: 0.4mg
