Episode 21: Gorgeously Golden Turmeric Sugar Cookies

I’m not really superstitious but 21 is my birthday date and for some reason I just like it as a number. My prep for episode 21 didn’t disappoint, and it only took me one try to get these cookies right, thanks to a great recipe. Turmeric is earthy, citrus-y, fragrant and really hard to describe. I use it quite a lot in cooking (and love it) but not in sweet baking. Here it elevates a cookie from being nice to being interesting, complex and delicious. In this episode I also talk about my plans for a hot cross buns-baking marathon…

Very, very slightly adapted from Emma LaPerruque on Food 52.

Makes 12


For the dough:

  • 115g butter (room temperature)
  • 150g golden or white caster/superfine or granulated white sugar
  • A pinch of salt (use more or less depending on whether your butter is salted)
  • 1 large egg
  • 1 tsp vanilla extract
  • 1 tsp ground turmeric
  • 1 tsp baking powder
  • 150g plain flour

For the sugar crust: 50g granulated sugar, 2/3 tsp turmeric


  1. Heat oven to 375F / 190C. Line two baking trays with parchment paper or silpat.
  2. Beat the butter, sugar and salt to combine and cream slightly.
  3. Add the egg, vanilla, turmeric, baking powder and flour. Mix well.
  4. Refrigerate for at least 10 minutes. I found I needed to do this for longer, maybe 20 or 30 minutes. Meanwhile, combine the sugar and turmeric for the sugar crust.
  5. Portion the dough into twelve chunks. Mine were about 37g each. Roll into balls, then roll in the sugar crust mixture. Place on the baking trays.
  6. Bake for 9-11 minutes. Hopefully it will have crispy edges but still be a bit softer in the middle. I swapped my baking trays halfway through as my oven cooks unevenly.

Published by Kate

Home baker and now podcaster!

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