Prep / Bake / Total - 10 / 15 / 25min
Makes approx. 20 cookies.
INGREDIENTS
- 220 grams unsalted butter, at room temperature
- 1 2/3 cups (333 grams) granulated sugar
- 1 1/4 teaspoons kosher salt
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 teaspoons ground turmeric
- 2 teaspoons baking powder
- 2 1/3 cups all-purpose flour
- colored sanding sugar and metallic sugar pearls to decorate.
PREPARATION
- Heat the oven to 375° F. Line two baking sheets with parchment or silicone mats.
- Add the butter, sugar, and salt to the bowl of a standing mixer fitted with the paddle attachment. Beat on medium for a few minutes until light and fluffy, scraping down the bowl with a rubber spatula as needed.
- Add the eggs and vanilla. Continue beating—again, scraping down the sides as needed—until cohesive and fluffy.
- Add the turmeric and baking powder and mix on low just to combine. Add the flour and mix on low again until completely combined. Detach the bowl from the machine and use the rubber spatula to make sure there are no floury dry spots on the sides or bottom of the bowl.
- Stick the dough in the fridge to firm up for 10 or so minutes. Meanwhile, you can clean up and make the sugar crust mixture: In a small bowl, combine the sugar and turmeric, and stir.
- Roll dough on lightly floured surface or between two sheets of freezer paper to ¼ inch thick. Cut into desired shapes and transfer to prepared baking sheets.
- Sprinkle with colored sanding sugars and adorn with sugar pearls if desired.
- Bake for 9 to 11 minutes until puffy, slightly crackly, and just beginning to brown around the edges. They will fall as they cool. That’s good. You want them crispy around the edges and chewy-tender in the middle.
- Cool for a few minutes on the tray, then use a spatula to transfer to a cooling rack.
- Repeat with the remaining cookie dough.
These freeze well.
