Turmeric Cookies

  • Total Time: 45 mins
  • Hands-on Time: 30 mins
  • Makes: 1 servings

An update on the classic, these turmeric cookies are a riff on snickerdoodles. The turmeric creates a beautiful golden cookie- perfect for sharing!

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1) Preheat oven to 350˚F and line two sheet trays with parchment paper.
2.) In the bowl of a stand mixer, combine the butter and cane sugar. Beat on medium speed until the butter and sugar are combined. Measure in the maple syrup and egg, reduce the speed to low, and beat until incorporated. Stop the mixer and scrape down the sides as needed.
3.) Measure in the flour, turmeric blend, cream of tartar, baking soda, salt, and vanilla extract. Continue to beat on low until the dough starts to combine. Then switch the mixer to medium-low and continue to process until the dough has come together and smoothed out.
4.) Place the remaining sugar and turmeric blend in a small bowl.Scoop out dough, roughly 1 ½ ounces in size. Roll into a ball, dip the top half of the cookie and press down to form a disc. Place on the sheet tray and continue with remaining dough. Cookies will spread during baking so be sure to space them equally with about 2” of space between.
5.) Bake for 12 to 14 minutes, rotating once during baking. Cookies should look set and starting to brown around the edges. Remove from oven and let cool for 10 minutes then transfer to a cooling rack. Once completely cool, transfer to an airtight container and store at room temperature for up to 3 days or store in the freezer for 3 months.

These cookies are also great in a smaller size- just reduce the baking time to about 8 to 10 minutes.


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