These lemon turmeric crinkle cookies prove once again that lemon and turmeric are a match made in heaven. The easy lemon-yellow cookie dough is scooped and plopped into confectioner’s sugar, then baked until cracked and crinkly into a cake-like cookie that is not overly sweet.
Preparation Details
Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 1 hr 5 mins
Servings: 18
Ingredients
- 3/4 cup white sugar
- 2 tablespoons lemon zest (from 2 large lemons)
- 3 tablespoons olive oil
- 1/2 teaspoon ground turmeric
- 4 ounces cream cheese , at room temperature
- 1 large egg
- 1 teaspoon vanilla extract
- 3/4 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 1/2 cups all-purpose flour
- 3/4 cup confectioner’s sugar
Steps
- Combine white sugar and lemon zest in a small bowl, and rub lemon zest into sugar with your fingertips or the back of a spoon until sugar is moist and pale yellow; set aside.
- Whisk olive oil and turmeric together in a large bowl; let stand for about 1 minute. Whisk in sugar mixture, cream cheese, egg, and vanilla extract and continue whisking until very smooth and light, 2 to 3 minutes. Whisk in baking soda and salt.
- Add flour; mix with a spatula just until flour disappears. Cover and refrigerate until dough firms up and is no longer sticky, at least 30 minutes and up to overnight.
- Preheat the oven to 350 degrees F (180 degrees C). Line baking sheets with parchment. Place confectioner’s sugar in a shallow bowl.
- Scoop dough with a cookie scoop (1 1/2 tablespoon); drop each cookie in confectioner’s sugar and roll gently to coat generously with sugar. Add each cookie ball to the prepared baking sheets, spaced well apart.
- Bake in the preheated oven until very crinkly and slightly golden on the bottom, 13 to 15 minutes. Tops should look fairly dry. Cool completely on the pan before serving.
