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1
Heat the oven to 375u00b0 F. Line two baking sheets with parchment or silicone mats.
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2
Add the butter, sugar, and salt to the bowl of a standing mixer fitted with the paddle attachment. Beat on medium for a few minutes until light and fluffy, scraping down the bowl with a rubber spatula as needed.
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3
Add the eggs and vanilla. Continue beating-again, scraping down the sides as needed-until cohesive and fluffy.
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4
Add the turmeric and baking powder and mix on low just to combine. Add the flour and mix on low again until completely combined. Detach the bowl from the machine and use the rubber spatula to make sure there are no floury dry spots on the sides or bottom of the bowl.
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5
Stick the dough in the fridge to firm up for 10 or so minutes. Meanwhile, you can clean up and make the sugar crust mixture: In a small bowl, combine the sugar and turmeric, and stir.
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6
Scoop the dough by generously rounded tablespoons (about 40 grams each). I fit 6 on each sheet tray, so start by scooping 12 cookies. Roll each dough blob lightly between your hands into a smooth sphere. Now roll each sphere in the sugar. Divide evenly between the lined sheets. No need to flatten-they'll spread in the oven.
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7
Bake for 9 to 11 minutes until puffy, slightly crackly, and just beginning to brown around the edges. They will fall as they cool. That's good. You want them crispy around the edges and chewy-tender in the middle.
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8
Cool for a few minutes on the tray, then use a spatula to transfer to a cooling rack.
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9
Repeat with the remaining cookie dough.
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10
These freeze well.
