Easy Lemon Turmeric Crinkle Cookies Recipe

Here’s my take on lemon turmeric crinkle cookies, with a simple mix of bright citrus, warm spices, and a coating of powdered sugar that creates those lovely cracks on top when baked.

These cookies have become a regular in my weekly baking rotation. I often make a double batch because they disappear so quickly from the cookie jar. And let’s be honest – they’re just as good with your morning coffee as they are for dessert!

What Kind of Turmeric Should I Use?

Ground turmeric powder is what you’ll want to reach for in this cookie recipe, and you’ll find it in the spice aisle of most grocery stores. Fresh turmeric root won’t work as well here since it contains too much moisture and could throw off the cookie texture. When shopping for turmeric powder, look for one that’s bright yellow-orange in color and has a strong aroma – this usually indicates it’s fresh and potent. Just keep in mind that turmeric can stain, so be careful handling it and consider wearing an apron when measuring it out. If your turmeric has been sitting in your spice cabinet for over a year, you might want to grab a fresh bottle since the flavor and color will be more vibrant.

Options for Substitutions

Need to make some swaps? Here’s what works in these bright cookies:

• Olive oil: You can swap olive oil with melted coconut oil, vegetable oil, or even melted butter. Each will give a slightly different flavor, with coconut oil adding a subtle tropical note.
• Turmeric powder: This is pretty important for the signature color and flavor – but if you must skip it, you could add an extra teaspoon of lemon zest. The cookies won’t have that golden color though!
• Cream cheese: For a dairy-free version, try dairy-free cream cheese alternatives. Mascarpone also works well, though it will make the cookies a bit richer.
• Vanilla/almond essence: These are interchangeable, or you could use lemon extract for extra citrus punch. Just stick to the same amount.
• Plain flour: All-purpose flour works perfectly here. For a gluten-free version, use a 1:1 gluten-free flour blend with xanthan gum – just note the texture might be slightly different.
• Icing sugar: Also known as powdered sugar or confectioner’s sugar – they’re all the same thing. This is needed for the crinkle effect, so it’s best not to substitute it.

Watch Out for These Mistakes While Baking

The biggest challenge when making crinkle cookies is achieving those perfect cracks on top – the key is to chill your dough for at least 2 hours (or overnight), as warm dough will spread too quickly and won’t create those signature crinkles. A common mistake is not coating the cookie dough balls thoroughly enough in powdered sugar; make sure each ball is completely covered for that beautiful snow-white exterior that contrasts with the cracks. When measuring your turmeric, resist the urge to add more than the recipe calls for, as too much can create an overpowering bitter taste that competes with the bright lemon flavor. For the best texture, don’t overbake these cookies – they should be set around the edges but still slightly soft in the middle when you take them out, as they’ll continue to firm up while cooling on the baking sheet.

What to Serve With Lemon Turmeric Cookies?

These bright, citrusy cookies are perfect for afternoon tea time or as a sweet treat with your favorite hot beverage. A cup of chamomile or ginger tea makes a wonderful pairing, as their gentle flavors complement the lemon and turmeric notes in the cookies. For coffee lovers, try serving these with a creamy latte or cappuccino – the warmth of the coffee brings out the subtle spice of the turmeric. If you’re hosting a dessert gathering, arrange these cookies on a platter alongside some fresh berries or a scoop of vanilla ice cream for a lovely contrast of flavors and temperatures.

Storage Instructions

Keep Fresh: These lemon turmeric cookies stay fresh and tasty when kept in an airtight container at room temperature for up to 5 days. Place a piece of bread in the container to help keep them soft – it’s an old trick that really works! Just make sure they’re completely cool before storing.

Freeze: These cookies are great for freezing! You can freeze them either baked or unbaked. For baked cookies, layer them between parchment paper in a freezer container and they’ll keep for up to 3 months. For cookie dough balls, freeze them on a baking sheet first, then transfer to a freezer bag – they’ll keep for up to 2 months.

Make Ahead: The cookie dough can be made ahead and chilled in the fridge for up to 24 hours. This actually helps develop the flavors even more! If you’re baking from frozen, just add an extra minute or two to the baking time – no need to thaw first.

Preparation Time	15-30 minutes
Cooking Time	15-17 minutes
Total Time	60-90 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1300-1500
• Protein: 10-15 g
• Fat: 70-80 g
• Carbohydrates: 160-180 g

Ingredients

• 3 tablespoons olive oil
• 1/2 teaspoon turmeric powder
• 3/4 cup white sugar (150 grams)
• 2 tablespoons zest from about 2 lemons
• 4 ounces room temperature cream cheese
• 1 large egg (room temperature)
• 1 teaspoon vanilla or almond essence
• 3/4 teaspoon baking soda
• 1/2 teaspoon kosher or fine salt
• 1 1/2 cups plain flour (192 grams)
• 3/4 cup icing sugar (92 grams)

Step 1: Prepare the Wet Ingredients

In a large bowl, whisk together the oil and turmeric until well combined.

Allow the mixture to sit for about 30 seconds to ensure the turmeric is fully dissolved.

Add in the sugar, lemon zest, cream cheese, egg, and vanilla.

Vigorously whisk the ingredients together for about 1 minute to thoroughly combine and aerate the mixture.

Step 2: Combine Dry Ingredients

Whisk in the baking soda and salt into the wet mixture.

Once combined, add the flour gradually.

Switch from the whisk to a rubber spatula to stir everything together until the dough forms a cohesive mixture.

Step 3: Chill the Dough

Cover the bowl containing the dough and refrigerate it.

The chilling process helps the dough firm up, making it easier to scoop.

Let the dough chill until it is hard enough to scoop, which should take at least 30 minutes and can be left up to 24 hours.

Step 4: Preheat Oven and Prepare Baking Sheets

When ready to bake, preheat the oven to 350 degrees.

Line a couple of baking sheets with parchment paper for easy cleanup and to prevent sticking.

This helps ensure the cookies bake evenly.

Step 5: Scoop and Coat the Dough

Using a 1½-tablespoon cookie scoop or two spoons, scoop out the dough into 1½-inch (29-gram) rounds.

Roll each dough ball in powdered sugar to coat.

This will give the cookies a delightful crinkled appearance when baked.

Step 6: Bake the Cookies

Place the coated dough balls a couple of inches apart on the prepared baking sheets.

Bake in the preheated oven for 15 to 17 minutes, or until the cookies are crinkled and no longer look wet on the top.

Once done, allow the cookies to cool completely on the pan before serving.

Enjoy your delightful turmeric and lemon-zest-flavored cookies!