Name: Ginger Cinnamon Turmeric Cookies
Prep time: 45 min
Cook time: 15 min
Total time: 1 h
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

Description

Triple flavor sugar cookies spiced with ginger, cinnamon, and turmeric! A fun little spin on the classic cookie.

Ingredients

Units Scale

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

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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!