Lemon-Turmeric Crinkle Cookies

In a large bowl, whisk together the olive oil and ground turmeric.

Add the granulated sugar and lemon zest, then whisk to combine.

Add the room-temperature cream cheese, egg, and vanilla extract.

Whisk vigorously for about 60 seconds until the mixture is smooth and emulsified.

Add the salt and baking soda, and whisk to combine.

Add the all-purpose flour and use a spatula to fold until just combined. Do not overmix.

Cover the bowl and chill the dough in the refrigerator for 10 to 30 minutes, until firm enough to scoop.

Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper and place powdered sugar in a small bowl.

Use a 1-tablespoon cookie scoop to portion the dough and drop each portion into the powdered sugar.

Gently roll the dough balls in the powdered sugar to coat them heavily.

Place the coated dough balls on the prepared baking sheet, about 1 inch apart.

Bake for about 15 minutes, until the cookies are crinkled and set.

Let the cookies cool on the baking sheet before serving.