Lemon-Turmeric Crinkle Cookies

By Eric Kim

Published Nov. 30, 2024

Lemon-Turmeric Crinkle Cookies
Julia Gartland for The New York Times. Food Stylist: Samantha Seneviratne. Prop Stylist: Megan Hedgpeth.
Total Time
1¼ hours
Prep Time
5 minutes
Cook Time
35 minutes, plus 35 minutes’ chilling and cooling
Rating
5(1,974)
Comments
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Delivering warmth from turmeric and brightness from lemon zest, these golden crinkled cookies feel (and look) like sunbeams breaking through clouds. Imagine powdered doughnuts run through with Fruit Loops cereal milk on a Saturday morning. In fact, these soft, crisp-edged cookies are lovely for breakfast, but don’t restrict their bright, sunny disposition to a specific time of day: Pair them with a glass of milk or cup of herbal tea, whether as an afternoon pick-me-up or a not-too-sweet finish to any meal.

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Ingredients

Yield:18 cookies
  • 3tablespoons olive oil
  • ½teaspoon ground turmeric
  • ¾cup/150 grams granulated sugar
  • 2tablespoons lemon zest (from about 2 lemons)
  • 4ounces cream cheese, at room temperature
  • 1large egg, at room temperature
  • 1teaspoon vanilla or almond extract
  • ¾ teaspoon baking soda
  • ½teaspoon coarse kosher salt or fine salt
  • 1½cups/192 grams all-purpose flour
  • ¾ cup/92 grams powdered sugar, for coating
Ingredient Substitution Guide
Nutritional analysis per serving (18 servings)

138 calories; 5 grams fat; 2 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 0 grams polyunsaturated fat; 22 grams carbohydrates; 0 grams dietary fiber; 14 grams sugars; 2 grams protein; 85 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    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.

  2. Step 2

    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.

  3. Step 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.

Tips
  • 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.

Ratings

5 out of 5
1,974 user ratings
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Comments

Eric Kim

Hi there, these cookies should be crisp at the edges but soft and cakey on the inside, like powdered doughnuts. They're little cakes, essentially. The key, I've found, is making sure you don't pack the flour or use too much of it (no more than 192 grams). Also, once you add the flour, don't overmix and don't overbake. Hope that helps! Enjoy, E

Ramen Obsessed

These cookies are as easy as his Gochujang Caramel cookies and just as amazing! I will be putting these in the Teacher Appreciation Cookie Boxes. They came out perfect. I will go get my cup of hot tea and pat myself on the back right often I rate this 5 stars. One of my favorite cookies, ever.

Cara

Great cookie! Not too sweet (dangerous... can eat 5 at a time). I made half a batch with normal flour and half a batch with GF flour for my Coeliac roommate - they were both great! GF version (as usual) needs 3-4 minutes of extra cooking. But still cracks in the same way and looks similar!

Betsey

Made them dairy free with Violife cream cheese and followed the recipe as given. Cookies looked great. They were caky but not crispy ( provided that we have 80% humidity today which does not help). Flavor was lack luster though. The olive oil too dominant. Definitely need almond, and double the lemon zest and turmeric.

Paige

These are DELICIOUS and taste like fruit loops. I use vanilla extract and a splash of almond extract to really amp up the flavor, and I double the recipe to use the whole cream cheese brick. Also, I use a very small cookie scoop (probably a little smaller than a tablespoon) and bake for 14-15 minutes. It makes for a 2 bite, very satisfying cookie, plus you get more out of the recipe!

Albert cedano

How Can I make the cookies, Krispy On The Outside any suggestion Please Thank You?

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