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Recipe: Turmeric Sugar Cookies

Recipe: Turmeric Sugar Cookies

So, thus far while sheltering at home, you've made Grandma's banana bread, your classic go-to cookies, and one unorthodox recipe from a random blog that was so inedible, even smothering it in ice cream didn't help.

You’re ready to try something new! Something fresh! Something that will hit the perfect sweet spot between easy-to-make, comforting and adventurous. We've got what you need.

It’s time for Turmeric Sugar Cookies!!

They’re a riff on a classic sugar cookie (with the same soft, doughy center) but these are golden-yellow, with the distinct, exotic taste of turmeric.

It's important to feed your body healthy food, but it’s also important to eat what brings your soul joy. For us, that includes delicious ice cream, rainbow sprinkles, and these cookies too. 



1 lb unsalted butter, room temperature
3 ⅓ cup granulated sugar
3 tsp kosher salt
4 eggs
2 teaspoons vanilla extract
5 teaspoons ground turmeric
5 teaspoons baking powder
4 ⅔ cups all-purpose flour

Heat the oven to 375° F. Line two baking sheets with parchment paper. Add the butter, sugar, and salt to the bowl of a standing mixer fitted with the paddle attachment. Beat on medium for a few minutes until light and fluffy, scraping down the bowl with a rubber spatula as needed. Add the eggs and vanilla, and continue beating. Scraping down the sides as needed until fluffy. Add the turmeric and baking powder and mix on low just to combine. Add the flour and mix on low again until completely combined. Detach the bowl from the machine and use the rubber spatula to make sure there are no floury dry spots on the sides or bottom of the bowl.

Refrigerate for 10 minutes. Scoop the dough with the tablespoon measuring spoon, it can be a little over full. Roll the dough between your hands into a ball. Now roll each ball in more granulated sugar. Space cookies evenly on the cookie sheet (6-8 each cookie sheet). No need to flatten—they’ll spread in the oven. Bake for 9 to 11 minutes until puffy, slightly crackly, and just beginning to brown around the edges. Let cookies cool on a wire rack. 

If you don't want to bake all the cookies at once, you can bake some, and freeze the rest of the dough wrapped in plastic wrap. When you’re ready to bake the rest of the dough, defrost it in the refrigerator overnight, then follow the same baking instructions. 

Makes about 4 dozen cookies.

Slightly modified from a Food52 recipe.




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