Lemon-Turmeric Crinkle Cookies
Updated Oct. 17, 2025
- Total Time
- 1¼ hours
- Prep Time
- 5 minutes
- Cook Time
- 35 minutes, plus 35 minutes’ chilling and cooling
- Rating
- Comments
- Read comments
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Ingredients
- 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
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
- 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.
- 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.
- 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.
- 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.
Private Notes
Comments
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
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.
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!
I loved these last year and have to make them again for the staff cookie exchange because they are sooooo delicious & pretty!! Everyone loved them. Much more fun and interesting than the usual sugar or chocolate chip.
I've been waiting since last year's Cookie Day to make these for my holiday Cookie box.... and they are pretty underwhelming. I probably should have included the juice from those lemons; there's little lemon flavor. The "zing" from the turmeric is quite. quite subtle. And as others have mentioned, the powdered sugar mostly gets absorbed into the cookie.
Has anyone made these at high altitude? I’m near Denver (5280). I saw one comment using GF flour at high altitude, but I’m looking for use with regular flour. For most cookie recipes baked here, I typically have to add a little extra water and BTSOOI (Beat the Snot Out Of It) for the wet ingredients.