Equipment
Ingredients
Dry Ingredients
- 220 g all-purpose flour
- 4 g baking powder
- 3 g ground turmeric
- 2 g kosher salt
Wet Ingredients & Flavorings
- 150 g granulated sugar
- 1 lemon, zested
- 115 g cream cheese, room temperature
- 60 ml extra-virgin olive oil
- 1 egg, room temperature
Coating
- 50 g granulated sugar
- 50 g confectioners' sugar
Nutrition (per serving)
Method
In a medium mixing bowl, whisk together the all-purpose flour, baking powder, ground turmeric, and kosher salt until evenly distributed.
In a large mixing bowl, combine the granulated sugar and lemon zest. Rub them together with your fingers for a minute until the sugar is highly fragrant and lightly tinged yellow.
Add the room temperature cream cheese and extra-virgin olive oil to the lemon sugar. Beat with an electric mixer on medium speed until smooth and creamy.
Add the room temperature egg and beat until fully incorporated, scraping down the sides of the bowl with a spatula as needed.
Add the dry ingredient mixture to the wet ingredients. Fold gently with a spatula until just combined with no visible streaks of flour remaining. The dough will be quite sticky.
Cover the bowl tightly and chill the dough in the refrigerator for at least 2 hours, until completely firm and manageable to scoop.
Preheat the oven to 175°C (350°F) and line two baking sheets with parchment paper. Place the granulated sugar and confectioners' sugar for the coating into two separate shallow bowls.
Scoop the chilled dough into 25g portions and roll each into a smooth ball. Roll each ball first in the granulated sugar, then generously coat in the confectioners' sugar. Arrange on the prepared baking sheets leaving about 5cm of space between them.
Bake at 175°C (350°F) for 11 to 13 minutes, or until the edges are set and the tops are beautifully cracked and golden.
Let the cookies cool on the baking sheet for 5 minutes to set up before carefully transferring them to a wire rack to cool completely.
Chef's Notes
- Rubbing the lemon zest directly into the sugar extracts the natural citrus oils, dramatically intensifying the lemon flavor without adding extra liquid to the dough.
- The initial roll in granulated sugar creates a crystalline barrier that prevents the confectioners' sugar from absorbing into the moist dough as it bakes, ensuring distinct, snow-white crinkles.
- Olive oil not only provides a tender crumb and longer shelf life but also lends a subtle fruity note that beautifully bridges the earthy turmeric and bright lemon.
- For the most vibrant color, ensure your ground turmeric is fresh; spices lose their potency and visual vibrancy as they sit in the pantry.
Storage
Refrigerator: 1 week — Store in an airtight container to maintain moisture.
Freezer: 3 months — Freeze baked cookies in an airtight container between layers of parchment paper. Dough balls can also be frozen before rolling in sugar.
