Triple flavor sugar cookies, bursting with spice! These babies are one-part ginger, one-part cinnamon, and one-part turmeric. Sugar cookies are a classic, but why not spice things up (literally) and try this fun spin on the traditional recipe?
I came up with these in partnership with Better Booch, using one of their kombucha flavors as inspiration! More on that and them below—let’s bake!
Some Materials You’ll Need:
- Stand mixer fitted with the paddle attachment
- Measuring cups/spoons
- Medium-sized mixing bowl
- Large baking sheets with parchment paper
- Cooling rack
- Whisk
- Spatula
- Tablespoon to scoop dough
Triple Flavor Sugar Cookies
I have another sugar cookie that combines three flavors too! Don’t miss my Chocolate Pumpkin Sugar Cookies too—SO good. That initial recipe was adapted from these amazing Matcha Neapolitan Sugar Cookies by Constellation Inspiration!
Why settle on one flavor when you can have three? If you’re an indecisive individual, then these are the cookies are you! I love the flavors of ginger, cinnamon, and turmeric separately. Then together, they make some actual tastebud magic.
Using the ground version of each was key too to keep the consistency just right. I personally love freshly grated ginger in recipes, but that would have altered the texture a little too much. These are also quite large! You might be second guessing using a tablespoon of each, but trust me—they’re perfect.
Better Booch “Ginger Spice” Kombucha
I’ve been partnering up with my friends over at Better Booch to create some recipes inspired by the flavors in some of their kombucha—it’s been so fun! Check out my Peach Teach Booch Pops that I made using their “Morning Glory” flavor.
My favorite of theirs (currently, it keeps changing—they’re all so delish) is the “Ginger Spice” and immediately knew I wanted to turn it into a cookie! Their kombucha, and this flavor specifically, is bursting with flavor and I wanted a recipe that could deliver the same effect.
What I love too is that it’s sort of a “choose your own adventure” kind of cookie. You can take a bite of just ginger, or hit up a double whammy bite of turmeric and cinnamon. The spices work surprisingly so well together. I hope you enjoy this fun little creation in partnership with Better Booch. Definitely check them out!
Tips for Making these Sugar Cookies
This recipe is fairly straight-forward, but here are a few tips and things to keep in mind!
- Make sure your butter is actually room temperature! And do your best not to heat it up in the microwave to speed up the process or you risk altering the consistency of the final product.
- Try to get your dough balls as round as possible for evenly round cookies! They should spread out pretty uniformly. Space them a few inches apart on the baking sheets to give them room to do so.
- Don’t worry if your tablespoons of each flavor aren’t exactly even! I don’t divide my dough exactly into thirds either—just eyeball it! You may end up with a few cookies towards the end that only have two flavors or a little less of one, but that’s okay. Each cookie is unique in this recipe!
Tag me (@joshisbaking) over on Instagram if you make these ginger cinnamon turmeric sugar cookies! Would love to see and share them. Happy baking, friends!
Check out some of my most recent recipes:
- Roasted Crispy Rice Treats Dipped in Chocolate Frosting
- Giant Chocolate Blueberry Pop Tart
- Baked Churro Donuts with Dark Chocolate Ganache
Ginger Cinnamon Turmeric Cookies
- Prep Time: 45
- Cook Time: 15
- Total Time: 1 Hour
- Yield: ~16 Cookies
Description
Triple flavor sugar cookies spiced with ginger, cinnamon, and turmeric! A fun little spin on the classic cookie.
Ingredients
- 1 cup (2 sticks) unsalted butter, room temperature (226g)
- 1 1/4 cups granulated sugar (250 g) (plus more for rolling)
- 1 large egg + 1 egg yolk, room temperature
- 2 teaspoons pure vanilla extract (10 ml)
- 2 1/2 cups all-purpose flour (270 g)
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground ginger
- 1 teaspoon ground turmeric
- 1/2 teaspoon ground cinnamon
Instructions
- Preheat the oven to 350°F (170°C). Line two large baking sheets with parchment paper. Set aside.
- In a medium bowl, whisk together your flour, baking powder, baking soda, and salt. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, beat together your butter and granulated sugar on medium speed for about 1 minute until smooth. Scrape down the bottom and sides of the bowl. Add in your egg + egg yolk and vanilla extract, then beat on medium speed for about 30 seconds to full incorporate. Scrape down the bowl again.
- Add the flour mixture into the bowl of the stand mixer with the butter mixture, then mix on low speed until just combined and no more streaks of the flour mixture remain (may need to help finish bringing it together at the end with a spatula).
- Divide the sugar cookie dough into three equal portions, placing each in its own bowl. Add your ground ginger to one, ground turmeric to another, and ground cinnamon to the last. Mix each of them together using a fork or hands until evenly coated in the spice.
- Scoop out a tablespoon of each dough and then roll between your hands to form one ball. Toss the dough balls in a bowl of sugar (1/2 cup will do) until fully coated.
- Place the dough balls on your prepared baking sheets, spaced roughly two inches apart (I fit about 8 on each). Bake the cookies for 10 to 14 minutes on the upper and lower thirds of your oven, until the edges have slightly browned. Careful not to over-bake and rotate your baking trays from top to bottom halfway through—this ensures even baking and keeps them soft.
- Let your cookies cool on the baking sheets for 15 minutes and then transfer to a separate rack to cool completely.
Notes
- Make sure your butter is actually room temperature! And do your best not to heat it up in the microwave to speed up the process or you risk altering the consistency of the final product.
- Try to get your dough balls as round as possible for evenly round cookies! They should spread out pretty uniformly. Space them a few inches apart on the baking sheets to give them room to do so.
- Don’t worry if your tablespoons of each flavor aren’t exactly even! I don’t divide my dough exactly into thirds either—just eyeball it! You may end up with a few cookies towards the end that only have two flavors or a little less of one, but that’s okay. Each cookie is unique in this recipe!
Looking for something else to bake?
How much flour is used?
★★★★★
Hi Shannon—it’s listed in the recipe right under the vanilla extract!