Ingredients
2 1/3 c. all-purpose flour
3/4 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. ground turmeric
1/2 tsp. kosher salt
1 c. granulated sugar, divided
2 tbsp. lemon zest
1/2 c. unsalted butter, softened
1 large egg, room temperature
1 large egg yolk, room temperature
1/4 c. lemon juice
1 1/2 tsp. vanilla extract
1 1/2 c. powdered sugar
Instructions
- In a medium bowl, whisk together the flour, baking powder, baking soda, ground turmeric, and salt until evenly combined. Set aside.
- In the bowl of a stand mixer fitted with a paddle attachment, combine 3/4 cup of sugar and the lemon zest. Rub the mixture between your fingers to release the lemon oils into the sugar. Add the butter to cream. Add the egg, egg yolk, lemon juice, and vanilla, and beat on medium speed until incorporated, about 30 seconds. Gradually add the flour mixture, beating until just combined. Cover dough and chill for at least 1 hour or up to overnight.
- Preheat the oven to 350°F. Line a baking sheet with parchment paper. Place the powdered sugar in a medium bowl. Place the remaining 1/4 cup of granulated sugar in another medium bowl.
- Using a 1½-inch scoop, drop 1 dough ball (about 1½ tablespoons) into the bowl of granulated sugar and roll to coat. Place in the bowl of powdered sugar and roll to heavily coat; transfer to the prepared baking sheet. Repeat until the baking sheet has 6 to 7 dough balls, spaced at least 2 inches apart.
- Bake until the tops of the cookies are crackly and bottoms are lightly browned, 12 to 14 minutes. Let the cookies cool on the baking sheets for 2 minutes. Transfer to a wire rack to cool completely, about 30 minutes. Repeat the process with the remaining dough.
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