I made this recipe at 75%: cheap olive oil blend, orange zest - I thought I had lemon but I didn't, 110g of sugar instead of 150g. It was good. Really good. I'm buying proper olive oil and lemon tomorrow to make a proper version. I shared the first version with my colleagues and they really liked it.
Yield:18 cookies 3 tablespoons olive oil ½ teaspoon ground turmeric ¾ cup/150 grams granulated sugar 2 tablespoons lemon zest (from about 2 lemons) 4 ounces cream cheese, at room temperature 1 large egg, at room temperature 1 teaspoon vanilla or almond extract ¾ teaspoon baking soda ½ teaspoon coarse kosher salt or fine salt 1½ cups/192 grams all-purpose flour ¾ cup/92 grams powdered sugar, for coating In a large bowl, whisk together oil and turmeric until combined. Let sit for about 30 seconds to let turmeric dissolve. Add sugar, lemon zest, cream cheese, egg and vanilla. Vigorously whisk to combine and aerate the mixture, about 1 minute. Whisk in baking soda and salt. Add flour, then switch to a rubber spatula and stir to combine. Cover and refrigerate dough until hard enough to scoop, about 30 minutes and up to 24 hours. Heat the oven to 350 degrees and line a couple of baking sheets with parchment. Using a 1½-tablespoon cookie scoop (or two spoons) and working one at a time, scoop out 1½-inch/29-gram rounds and coat them in powdered sugar. Place them a couple of inches apart on the baking sheets and bake until crinkled and no longer wet-looking on top, 15 to 17 minutes. Let cool completely on the pan before eating.
Frog and Toad have been on heavy repeat in my house lately, thanks to toddler, and my husband and I grinned madly when Eric went into his Frog and Toad analysis of his own coupling. 😍
Thanks for making crinkles this year! The turmeric with the lemon was creative! I would of added ginger to it, but lemon ginger if far from an overused combo. But the turmeric must of been fragrant especially while baking. Olive oil was a good choice as well because it seem slime you made a more savory cookie to balance out a lot of the sweet sugar bombs people make. A sweet sugar bomb sounds like it's own cookie. I would love to make this cookie!!!
I made these with the typical cream cheese spread that we have in European supermarkets, the dough doesn’t seem to be as thick as in the video. Baked half of the dough after keeping the dough in the fridge overnight, the cookies spread more in the oven but luckily not flat. So I divided the 2nd half of the dough and froze them before baking. They came out slightly better. The inside of the cookies has a orange red tint to it, which reminds me that turmeric is a pH indicator, the higher the pH (more baking soda) the more red it would be. Note for those who would like to add more baking soda to the dough.
These look delicious. I love the "sunny" cooking reference from a previous comment. I agree with your point about weighing your ingredients but suggest mixing on the counter to extend the life of your scale. :-)
I agree with Eric's assessment of this cookie: It's not too sweet, even though it's rolled in powdered sugar. There's a delicate balance. I might add lemon oil to my next batch to amp up the lemon flavor, but they're pillows of goodness! Make these!
I just made these tonight for my sewing group ladies tomorrow lunch. Wow these are so yummy and easier than I thought, my home smells just as amazing with the lemon! I would reduce the sugar next time, I always do from following the recipes. Do we know what makes them crinkle? Can I control the crinkles? Some of my cookies crinkled on the side more and some crinkled more than the other…. All taste great though! Thank you. 💛🧡💛
I love the frog and toad reference. Unfortunately didn't realize there was a video before I cooked these. Next time- hmm- I will do it differently. I tried to use less sugar on the outside, but see here that it's a very important part of the flavor. Yes, less sugar and cookies may not be a "thing " for most people but it is for my family.
"you're not touching the recipe a much" ... this is so interesting and would be such a great angle for a cook book. a cook book that focuses on the beauty of labor too.
It’s not about willpower. Oftentimes, it’s your subconscious mind, programmed to think food = comfort. I learned a lot about that a couple of months ago from a coach and have lost 14 lbs since without any diet. I recommend watching the video ‘How Your Subconscious Mind Keeps You Gaining Weight’ by Christian Weninger. He really helped me!
Start drinking tea for stress or boredom 😊. It’s a nice little ritual to make a good pot of tea + you get some flavors. Water actually does make you feel fuller as well. It’ll be hard at first, but over time it really helps to stop overeating
Love the video, including the story about frog and toad. Also love the sweater. One question though: my cookies were really red, crimson inside. I noticed yours are also kind of orange. But the coulour was unexpected.
I am excited to try making these cookies! Quick question: has anyone tried using a little lemon juice in the recipe? Just curious as to what it would do to the taste & the dough!
@@ashleeeroflz No worries! Re-the discussions about lemon juice negatively impacting the rise above, it is actually the opposite. Baking soda is activated by acids, so that shouldn’t be a problem. It’s the moisture that you may need be careful (depending on how much u add). I have suggested limoncello as it is made from with lemon rinds, so it can pack a very powerful lemon scent without adding too much moisture.
Ah Eric, I should have watched this before I baked them. Your dough definitely has more moisture than I ended up with. Could be that I used Mykonos cream cheese and Just Egg, instead of the real deal. I also think I should have used a heavier coating of powdered sugar! They still tasted great though :)
Same here exactly! I made two batches, one with regular ingredients and one gluten and dairy free with the same cream cheese you used. The dairy and gluten free ones were smaller- also I used honey instead of sugar in those. And I put only minimal sugar on them. The taste is okay- but for both batches they seemed a bit lacking in something- disappointing. I want a cookie recipe that won't harm people - and sugar is not so good for a lot of people.
I expect most home cooks, if not entirely inexperienced, don't really bother with aprons, unless working with something they expect to get very splashy. In this case it would require a little more attention with the flour (and turmeric), but that's actually easier to do (so less worries about needing an apron) when mixing by hand (vs feeling carefree and pouring a cup of flour into a working electric mixer, which is a decent way to get a nice flour cloud).
at a buffet, i personally sneak corndogs into the buffet so others can enjoy them. I hide 6 corndogs in my jacket pockets. it then, is a joy for me to see other patrons of the establishment eat my corndogs thinking they were part of the buffet.
turmeric is pretty bitter with an earthy taste. I find it unpleasant on its own and can't imagine it would be good in a cookie. this is a hard pass for me. or I'd just add extra lemon peel
Love the video, including the story about frog and toad. Also love the sweater. One question though: my cookies were really red, crimson inside. I noticed yours are also kind of orange. But the coulour was unexpected.
Get the FREE recipe: nyti.ms/4gFL98T
If I were the kind of person who didn't want to eat 18 cookies in three days, I wouldn't be watching cookie week.
I made this recipe at 75%: cheap olive oil blend, orange zest - I thought I had lemon but I didn't, 110g of sugar instead of 150g. It was good. Really good. I'm buying proper olive oil and lemon tomorrow to make a proper version. I shared the first version with my colleagues and they really liked it.
Yield:18 cookies
3 tablespoons olive oil
½ teaspoon ground turmeric
¾ cup/150 grams granulated sugar
2 tablespoons lemon zest (from about 2 lemons)
4 ounces cream cheese, at room temperature
1 large egg, at room temperature
1 teaspoon vanilla or almond extract
¾ teaspoon baking soda
½ teaspoon coarse kosher salt or fine salt
1½ cups/192 grams all-purpose flour
¾ cup/92 grams powdered sugar, for coating
In a large bowl, whisk together oil and turmeric until combined. Let sit for about 30 seconds to let turmeric dissolve. Add sugar, lemon zest, cream cheese, egg and vanilla. Vigorously whisk to combine and aerate the mixture, about 1 minute.
Whisk in baking soda and salt. Add flour, then switch to a rubber spatula and stir to combine. Cover and refrigerate dough until hard enough to scoop, about 30 minutes and up to 24 hours.
Heat the oven to 350 degrees and line a couple of baking sheets with parchment. Using a 1½-tablespoon cookie scoop (or two spoons) and working one at a time, scoop out 1½-inch/29-gram rounds and coat them in powdered sugar. Place them a couple of inches apart on the baking sheets and bake until crinkled and no longer wet-looking on top, 15 to 17 minutes. Let cool completely on the pan before eating.
thank you
The Frog and Toad references are perfect, lol! What a gorgeous, sunny cookie.
Frog and Toad have been on heavy repeat in my house lately, thanks to toddler, and my husband and I grinned madly when Eric went into his Frog and Toad analysis of his own coupling. 😍
cookie week is life
when I heard about his gochujang caramel cookie, I made it like 40 times. I've already started my first batch of these
How was it?
i made these early this morning and they were perfect with my coffee. insanely easy to make and you're right the sweetness is distributed perfectly.
I always look forward to Eric's Christmas cookie. This looks like another winner!
Thanks for making crinkles this year! The turmeric with the lemon was creative! I would of added ginger to it, but lemon ginger if far from an overused combo. But the turmeric must of been fragrant especially while baking. Olive oil was a good choice as well because it seem slime you made a more savory cookie to balance out a lot of the sweet sugar bombs people make. A sweet sugar bomb sounds like it's own cookie. I would love to make this cookie!!!
I made these with the typical cream cheese spread that we have in European supermarkets, the dough doesn’t seem to be as thick as in the video. Baked half of the dough after keeping the dough in the fridge overnight, the cookies spread more in the oven but luckily not flat. So I divided the 2nd half of the dough and froze them before baking. They came out slightly better. The inside of the cookies has a orange red tint to it, which reminds me that turmeric is a pH indicator, the higher the pH (more baking soda) the more red it would be. Note for those who would like to add more baking soda to the dough.
That's a beautiful cookie, I enjoyed the video Eric. Thank you and Happy Holidays everyone.
These look delicious. I love the "sunny" cooking reference from a previous comment. I agree with your point about weighing your ingredients but suggest mixing on the counter to extend the life of your scale. :-)
I agree with Eric's assessment of this cookie: It's not too sweet, even though it's rolled in powdered sugar. There's a delicate balance. I might add lemon oil to my next batch to amp up the lemon flavor, but they're pillows of goodness! Make these!
These would be beautiful for Winter Solstice, too, what with the gorgeous color.
Yay for Eric and Frog and Toad! I love a good Eric Kim video!
That hustle after "borrowing" the water for tea xD
Drop the sweater deets!! 🧡
I just made these tonight for my sewing group ladies tomorrow lunch. Wow these are so yummy and easier than I thought, my home smells just as amazing with the lemon! I would reduce the sugar next time, I always do from following the recipes. Do we know what makes them crinkle? Can I control the crinkles? Some of my cookies crinkled on the side more and some crinkled more than the other…. All taste great though! Thank you. 💛🧡💛
Made these. They are delicious!
Eric’s gochujang caramel cookies were unreal
I love your videos. I've already made a recipe from your videos, it was very good.❤
I love the frog and toad reference. Unfortunately didn't realize there was a video before I cooked these. Next time- hmm- I will do it differently. I tried to use less sugar on the outside, but see here that it's a very important part of the flavor. Yes, less sugar and cookies may not be a "thing " for most people but it is for my family.
"you're not touching the recipe a much" ... this is so interesting and would be such a great angle for a cook book. a cook book that focuses on the beauty of labor too.
thanks you 😍😍😍
I always eat something when I feel stressed or bored. Does anyone have tips?
It’s not about willpower. Oftentimes, it’s your subconscious mind, programmed to think food = comfort.
I learned a lot about that a couple of months ago from a coach and have lost 14 lbs since without any diet.
I recommend watching the video ‘How Your Subconscious Mind Keeps You Gaining Weight’ by Christian Weninger. He really helped me!
Start drinking tea for stress or boredom 😊. It’s a nice little ritual to make a good pot of tea + you get some flavors. Water actually does make you feel fuller as well. It’ll be hard at first, but over time it really helps to stop overeating
Ice chips. More water is usually a good thing too
Yeah, stop
Fun fact: if you make these and forget the sugar (I KNOW who would do that pfff), it is a very good scone recipe.
i like the thought but no, scones are different. If they are cakey like these, they aren't good scones.
I'm making these ones!!!
oooh. Can't wait to make these! Anyone know the hot water kettle brand at minute 6:30?
I wonder how it would taste with lime instead of lemon
Very good turmeric y lemon soooo deliciosa
Love the video, including the story about frog and toad. Also love the sweater. One question though: my cookies were really red, crimson inside. I noticed yours are also kind of orange. But the coulour was unexpected.
Probably just the color difference in your Tumeric vs what was used here.
Mine too- red inside. A note on the NYT cooking site says that her cookies changed color after a day or two- surprising.
Where can I find that nice big flour container?
Anyone knows if I could make this dough a day ahead and leave in the fridge? They’re so yummy and want to make them again! For myself! Haha.
I look forward to making these for my new cookie on my tray this year. Wear an apron. Lol
I am excited to try making these cookies! Quick question: has anyone tried using a little lemon juice in the recipe? Just curious as to what it would do to the taste & the dough!
My guess is that it would interact with the baking soda and negatively impact the rise of the cookie, but it would be an interesting experiment!
Ive added a little bit of limoncello (just shy of a teaspoon). They r great for amping up the lemon flavour if u have a bottle handy.
@curious_loafer I'll have to try that! Thank you!
@@bradymabe9937 that's what I was wondering too! Kinda want to experiment lol
@@ashleeeroflz No worries! Re-the discussions about lemon juice negatively impacting the rise above, it is actually the opposite. Baking soda is activated by acids, so that shouldn’t be a problem. It’s the moisture that you may need be careful (depending on how much u add). I have suggested limoncello as it is made from with lemon rinds, so it can pack a very powerful lemon scent without adding too much moisture.
Good afternoon 😊❤🙏🤗🎄🎉
Sunlight will remove turmeric from kitchen utensils.... now wondering if it will do the same for your sweater, Eric
Oxi clean works good for me. A long soak in a strong solution.
I'd add a bit more tumeric and poppy seeds, and if real crazy dehydrated pomegranate
The one I was waiting for
Ah Eric, I should have watched this before I baked them. Your dough definitely has more moisture than I ended up with. Could be that I used Mykonos cream cheese and Just Egg, instead of the real deal. I also think I should have used a heavier coating of powdered sugar! They still tasted great though :)
Same here exactly! I made two batches, one with regular ingredients and one gluten and dairy free with the same cream cheese you used. The dairy and gluten free ones were smaller- also I used honey instead of sugar in those. And I put only minimal sugar on them. The taste is okay- but for both batches they seemed a bit lacking in something- disappointing. I want a cookie recipe that won't harm people - and sugar is not so good for a lot of people.
❤ perpect ❤ amazing ❤🎉🎉🎉🎉🎉
Ryan higa doing cooking shows now
RIP digital scale
thumbprint those with banana, turmeric and lime jam, boom!
These look like mini conchas
also, why does no one in this series ever wear an apron? who bakes in nice clothes?
Claire always wears an apron.
I expect most home cooks, if not entirely inexperienced, don't really bother with aprons, unless working with something they expect to get very splashy. In this case it would require a little more attention with the flour (and turmeric), but that's actually easier to do (so less worries about needing an apron) when mixing by hand (vs feeling carefree and pouring a cup of flour into a working electric mixer, which is a decent way to get a nice flour cloud).
Sohla, also, wears an apron. 😊
@@ji.ol.1490 i stand corrected
@@mominetti you're right.
If you are afraid of any stain, why don’t you wear an apron like everyone else
at a buffet, i personally sneak corndogs into the buffet so others can enjoy them. I hide 6 corndogs in my jacket pockets. it then, is a joy for me to see other patrons of the establishment eat my corndogs thinking they were part of the buffet.
This is hilarious 😂
@@millie35998 EVERYONE LOVES CORNDOGS
@@millie35998 And weird!
“Use a scale!” Proceeds not to give weight measurements.
Is this supposed to smell a little like…an egg steamed cake? (The Asians know what I mean?
turmeric is pretty bitter with an earthy taste. I find it unpleasant on its own and can't imagine it would be good in a cookie. this is a hard pass for me. or I'd just add extra lemon peel
I made these cookies. It's only 1/4 tsp, you can't taste it.
That's what I was thinking. In the amount included the Turmeric is almost just there for color.
@@FutureCommentary1 that's good to know. i rarely use food color but i think i'd rather use something else to make them yellow.
@itsgoingtobeok-justbreathe4808 They don't even have to be yellow at all. Lmk how they turn out.
Love the video, including the story about frog and toad. Also love the sweater. One question though: my cookies were really red, crimson inside. I noticed yours are also kind of orange. But the coulour was unexpected.