🍪 Lemon-Turmeric Crinkle Cookies

🥘 Ingredients

• olive oil 3 tbsp
• ground turmeric ½ tsp
• granulated sugar 150 grams
• lemon zest 2 whole lemons
• cream cheese 114g
• egg 1 large
• vanilla extract 1 tsp
• baking soda ¾ tsp
• salt ½ tsp
• all-purpose flour 192 grams
• powdered sugar 92 grams

1. 1

   In a large bowl, whisk together olive oil and ground turmeric until combined. Let sit for about 30 seconds to let turmeric dissolve. Add granulated sugar , lemon zest , room temperature cream cheese , room temperature egg , and vanilla extract . Vigorously whisk to combine and aerate the mixture, about 1 minute.
2. 2

   Whisk in baking soda and salt . Add all-purpose 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.
3. 3

   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.
4. 4

   Tips
5. 5

   To make ahead, prepare cookies up through Step 2, 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.