Turmeric Cookies taste like sunshine. Ginger gives these orange biscuits a bit of zing and turmeric creates smooth warmth and yellow color. The glaze provides an additional layer of sweetness and spices. An excellent summer treat!
If you enjoy the combination of ginger and other spices, next time try chewy Cinnamon Ginger Lebkuchen Bars.
Why you'll love this recipe
The no fuss dough for Turmeric Cookies is super simple to throw together in a mixer or food processor. Once chilled, the log of slice-and-bake dough can be baked all at once, or stored in the freezer to slice a few cookies and bake when needed.
The drizzled glaze, sprinkled with decorating sugar, gives these turmeric cookies a lace-like look. One of my taste testers said the cookies looked like pieces of a wedding dress. That made me smile.
Generally, I have found that confectioners' sugar glaze, once completely dried, holds up well to shipping, even in the summer. However, this glaze is made with juice and can start to change color after a week. For longer storage time of up to two weeks, skip the glaze and just sprinkle the cookies with sugar before baking.
Turmeric biscuits are lovely summer cookies. The bright refreshing flavors are perfect for a warm weather snack.
They are also an easy cookie to make ahead and bake as needed for guests or care packages. Make sure to have a few of these cookie dough logs in your freezer for whenever you need a bit of sunshine!
- all-purpose flour
- confectioners’ sugar
- baking powder
- orange zest
- ground ginger
- unsalted butter
- orange juice
- vanilla extract
- large crystal decorating sugar
- In the bowl of an electric mixer (or food processor), combine the flour, confectioners’ sugar, baking powder, salt, orange zest, ginger, and turmeric. Mix in the pieces of butter until it is in small pieces throughout.
- In a small bowl, stir together the orange juice and vanilla. Pour into the mixer bowl and mix just until the dough forms.
- Place the dough on a sheet of parchment paper and roll into an 8” log. Roll-up the log in the parchment paper, place into a paper towel tube, wrap in plastic wrap and chill for at least 2 hours.
- When ready to bake, slice ¼” thick rounds of dough. Place on a parchment lined baking sheet about 1” apart.
- Bake at 325° F for 12-15 minutes, until the bottom edges begin to turn golden.
- The addition of turmeric provides color and warm flavor. If you don't want the yellow color in the dough or icing, simply leave out the turmeric powder. I made a two batches; one with turmeric and one without. The white glaze in some of the photos shows the turmeric-less batch.
- Keep logs of turmeric cookies in the freezer to slice off only as many as needed for freshly baked cookies in minutes.
More slice and bake cookies
Green Eggs and Ham Cookies are a fun way to celebrate Dr. Seuss! These colorful butter cookies look just like the green eggs in the book.
Raisins in shades of gold and brown peak through these Golden Raisin Butter Cookies and make them look like stain glass!
Thin, crisp Caramel Chocolate Chip Cookies are a crunchy treat that goes well with coffee, tea, or milk!
My experience with this recipe
Recently, I’ve been drinking a lot of Trader Joe's Ginger Turmeric tea. I think Trader Joe’s chose that name because both turmeric and ginger are trendy buzz words.
The ingredients do include those herbs, but the tea is bursting with orange flavor from orange zest and orange oil.
I hope the claims that these herbs are good for you are true, because I have been drinking this refreshing blend by the gallon! I’m so taken by this flavor combination, that I recreated it in these turmeric sugar cookies!
- 2 cups all-purpose flour
- ¾ cup confectioners’ sugar
- ¼ teaspoon baking powder
- ¼ teaspoon salt
- 1 tablespoon orange zest from 1 medium orange
- ½ teaspoon ground ginger
- ½ teaspoon ground turmeric
- ¾ cup unsalted butter cold, cut into tablespoon pieces
- 2 tablespoons orange juice
- 1 teaspoon vanilla extract or vanilla paste
- ¾ cup confectioners’ sugar
- ¼- ½ teaspoon ground ginger
- ¼- ½ teaspoon ground turmeric
- 4-6 teaspoons orange juice
- large crystal decorating sugar about 3 tablespoons
- In the bowl of a stand mixer(or food processor), combine the flour, confectioners’ sugar, baking powder, salt, orange zest, ginger, and turmeric.
- Add the pieces of butter and mix until the butter is in small pieces throughout the flour mixture.
- In a small mixing bowl, stir together the orange juice and vanilla. Pour into the mixer bowl with the rest of the ingredients and mix just until the dough forms.
- Place the dough on a sheet of parchment paper and roll into an 8” log. Place the log into the center of the paper. Fold the parchment over the dough and push a ruler edge or dough scraper against the bottom edge of the log where it meets the parchment to remove air pockets and compress the dough into a log about 10” long.
- Roll-up the log in the parchment paper, then place into a paper towel tube cut open lengthwise (to keep the bottom of the log rounded). Wrap the tube encased dough in plastic wrap and chill for at least 2 hours.
- When ready to bake: Preheat oven to 325° F. Line a baking sheet with parchment paper.
- Unwrap the dough and slice ¼” thick. Place on prepared cookie sheet about 1” apart.
- Bake in the preheated oven for 12-15 minutes, or just until the bottom edges begin to turn golden. The surface should not brown. Remove from the oven and transfer the cookies to a wire rack to cool completely.
- Prepare glaze: In a small bowl, combine the confectioners’ sugar, ginger, and turmeric (optional). Add the orange juice, 1 teaspoon at a time, while mixing until a drizzling/spreading consistency is achieved.
- With the wire cooling rack positioned over a sheet of wax paper (to catch drips) drizzle or spread the glaze over a few cookies at a time. Sprinkle immediately with large crystal decorating sugar. Allow the glaze to set completely for several hours before storing the cookies.
- Store at room temperature in an airtight container. Glazed cookies stay fresh for at least 1 week. Cookies without glaze stay fresh for up to 2 weeks.
First Published: June 8, 2017. Last Updated: August 8, 2021. Updated for additional information and improved reader experience.