1. Combine Dry Ingredients:

In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, ground turmeric, and kosher salt until evenly combined. Set aside.

2. Cream Butter, Sugar, and Lemon Zest:

In the bowl of a stand mixer fitted with a paddle attachment (or using a hand mixer and a large bowl), combine ¾ cup of the granulated sugar and the lemon zest.

Rub the mixture between your fingers to release the lemon oils into the sugar. This step intensifies the lemon flavor.

Add the softened butter to the sugar-lemon zest mixture.

Beat on medium speed until light and fluffy, 3 to 4 minutes.

3. Add Eggs, Lemon Juice, and Vanilla: Scrape the bottom and sides of the bowl with a rubber spatula.

Add the egg, egg yolk, lemon juice, and vanilla extract.

Beat on medium speed until incorporated, about 30 seconds.

4. Gradually Add Dry Ingredients:

With the mixer on medium-low speed, gradually add the flour mixture to the wet ingredients.

Beating until just combined after each addition. Be careful not to overmix the dough.

5. Chill the Dough:

Cover the dough and chill it in the refrigerator for at least 1 hour, or up to overnight. This chilling step is important.

6. Preheat Oven and Prepare Baking Sheets:

Preheat the oven to 350°F (175°C).

Line baking sheets with parchment paper.

7. Prepare Sugars for Coating:

Place the powdered sugar in a medium bowl.

Place the remaining ¼ cup of granulated sugar in another medium bowl.

8. Shape and Coat the Cookies:

Using a 1 ½-inch scoop (or a spoon), scoop out rounded portions of dough (about 1 ½ tablespoons each).

Drop one dough ball into the bowl of granulated sugar and roll to coat.

Then, place the dough ball in the bowl of powdered sugar and roll to heavily coat. The powdered sugar is what creates the crackled effect.

9. Arrange on Baking Sheets:

Transfer the coated cookie dough balls to the prepared baking sheets. Spacing them at least 2 inches apart.

Repeat with the remaining dough, working in batches of 6 to 7 cookies per sheet.

10. Bake:

Bake until the tops of the cookies are crackly and the bottoms are lightly browned, 12 to 14 minutes.

11. Cool: Let the cookies cool on the baking sheets for 2 minutes.

Transfer the cookies to a wire rack to cool completely, about 30 minutes.

Enjoy!