Ingredients
Scale
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon turmeric powder
- 1 teaspoon ground ginger
- 1 teaspoon cinnamon
- 1/2 teaspoon allspice
- 1/4 teaspoon sea salt
- 3/4 cup unsalted butter, softened
- 1 cup packed brown sugar
- 1/4 cup white sugar
- 1 large egg
- 1 tablespoon freshly grated ginger
- 1 teaspoon pure vanilla extract
- 1/4 cup white sugar (for coating)
Instructions
- Preheat your oven to 350°F and prepare two baking sheets with parchment paper.
- In a separate bowl, combine the flour, baking powder, turmeric, ginger, cinnamon, allspice, and sea salt. Mix well and set aside.
- In a large bowl, beat the softened butter with the brown sugar and white sugar until light and fluffy, about 3-4 minutes.
- Incorporate the egg, freshly grated ginger, and vanilla extract into the butter mixture, stirring until smoothly blended.
- Slowly fold the dry mixture into the wet ingredients, mixing just until combined to avoid overworking the dough.
- Take small portions of the dough, roughly the size of a tablespoon, and roll them into balls. Roll each ball in the extra white sugar.
- Arrange the sugar-coated dough balls on the prepared baking sheets, spaced about 2 inches apart.
- Bake in the preheated oven for 10-12 minutes, or until the cookies have set edges and a slightly cracked surface.
- Let the cookies cool on the sheets for about 5 minutes before transferring them to a wire rack to cool completely.
Notes
- Yields approximately 24 cookies.
- For an extra flavor boost, consider adding a pinch of cayenne pepper to the dry ingredients.
- For a delightful finish, drizzle melted white chocolate over the cooled cookies.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 10g
- Sodium: 50mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 20mg