Golden Turmeric Ginger Snap Cookies
Golden Turmeric Ginger Snap Cookies are vibrant, chewy, and crisp with a warm spice blend and bursts of crystallized ginger. Perfect for cozy treats and sharing!
Servings: 24 servings
Ingredients
- 1 cup all-purpose flour the base for perfect texture
- 2 tsp ground turmeric adds warmth and the signature golden color
- 1 tsp ground ginger brings a spicy, aromatic note
- 0.5 tsp baking soda helps the cookies rise and spread just right
- 0.5 tsp baking powder adds extra lift
- 0.25 tsp salt balances the sweetness and enhances flavor
- 0.5 cup unsalted butter softened, richness and moisture
- 0.5 cup brown sugar for deep, caramel-like sweetness
- 0.25 cup granulated sugar adds crispness and sweetness
- 1 large egg binds ingredients and adds moisture
- 1 tsp vanilla extract enhances overall flavor
- 0.25 cup crystallized ginger chopped, bursts of spicy sweetness
- 0.5 cup granulated sugar for rolling, creates a crackly, sugary exterior
Instructions
- In a medium bowl, whisk together the all-purpose flour, ground turmeric, ground ginger, baking soda, baking powder, and salt.
- In a large mixing bowl, use an electric mixer or whisk to cream the softened unsalted butter with the brown sugar and granulated sugar until light and fluffy, about 2 to 3 minutes.
- Beat in the large egg and vanilla extract until fully incorporated.
- Gradually add the dry ingredient mix to the wet ingredients, stirring gently until just combined. Avoid overmixing.
- Gently fold in the chopped crystallized ginger.
- Using a cookie scoop or tablespoon, scoop out dough balls and roll each one into the 1/2 cup granulated sugar to coat completely.
- Place the sugar-coated dough balls on a parchment-lined baking sheet, spacing about 2 inches apart. Bake at 350°F (175°C) for 10-12 minutes until edges are crisp and centers set but chewy.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Equipment
- Mixing Bowls
- Electric mixer or hand whisk
- Measuring cups and spoons
- Baking sheet lined with parchment paper
- Cooling Rack
- Spatula or Spoon
- Cookie scoop or tablespoon
Notes
- Chill the dough for 15-20 minutes before baking to prevent cookies from spreading too much.
- Store baked cookies in an airtight container at room temperature for up to 5 days or freeze for up to 3 months.
- Substitute whole wheat pastry flour or gluten-free flour blends for dietary preferences.