Lemon-Turmeric Crinkle Cookies

Recipe created by Eric Kim of the New York Times, shared by member, Deb N. Deb brought these wonderful cookies to our Holiday Party last December. They feature the Herb of the Year 2026, Turmeric.

Ingredients:

3 tablespoons olive oil
½ teaspoon ground turmeric
¾ cup/150 grams granulated sugar
2 tablespoons lemon zest (from about 2 lemons)
4 ounces cream cheese, at room temperature
1 large egg, at room temperature
1 teaspoon vanilla or almond extract
¾ teaspoon baking soda
½ teaspoon coarse kosher salt or fine salt
1½ cups/192 grams all-purpose flour
¾ cup/92 grams powdered sugar, for coating

Directions:

In a large bowl, whisk together oil and turmeric until combined. Let sit for about 30 seconds to let turmeric dissolve. Add sugar, lemon zest, cream cheese, egg and vanilla. Vigorously whisk to combine and aerate the mixture, about 1 minute.

Whisk in baking soda and salt. Add flour, then switch to a rubber spatula and stir to combine. Cover and refrigerate dough until hard enough to scoop, about 30 minutes and up to 24 hours.

Heat the oven to 350 degrees and line a couple of baking sheets with parchment. Using a 1½-tablespoon cookie scoop (or two spoons) and working one at a time, scoop out 1½-inch/29-gram rounds and coat them in powdered sugar. Place them a couple of inches apart on the baking sheets and bake until crinkled and no longer wet-looking on top, 15 to 17 minutes. Let cool completely on the pan before eating.

Tips:

• To make ahead, prepare cookie dough, then scoop out 1½-tablespoon rounds and set them in a single layer in a resealable container. Freeze the dough, covered, for up to 1 month. When ready to bake, coat frozen dough balls in powdered sugar and bake, adding 1 to 2 minutes as needed.
• When measuring flour, be sure to scoop it into the measuring cup, then level it using the back of a butter knife.