Golden Milk Snickerdoodles

A classic cookie dressed up with your favorite healing drink ingredients: Golden Milk Snickerdoodles! These cookies get amped up with an extra layer of spice and flavor thanks to the additions of turmeric and black pepper.


For the cookies: – 2 3/4 cup flour – 2 tsp cream of tartar – 1 tsp baking soda – 1 1/2 tsp turmeric – 1/4 tsp black pepper – 1/2 tsp salt – 1 1/2 cups sugar – 1 cup 2 sticks room temperature butter – 2 eggs – 2 tsp vanilla extract For the coating: – 1/4 cup sugar – 1 tbsp cinnamon – 1/4 tsp black pepper – 1/2 tsp ground ginger

Preheat oven to 400 degrees F and line two baking sheets with parchment paper.

In a bowl, whisk together the flour, cream of tartar, baking soda, turmeric, black pepper, and salt.

In the bowl of your standing mixer with the paddle attachment, beat the sugar and butter together on medium-high speed until butter is light and fluffy, at least 2 minutes (don't skimp on the timing!).

Push down the butter with a rubber spatula from the sides of the bowl and paddle in the eggs on low speed. Add the vanilla and mix until incorporated.

Gradually add in the dry ingredients and mix until just combined. Do not over mix.

In a wide, shallow bowl, mix together all ingredients for the coating. Scoop cookie dough into balls about 1 1/2 inch across and roll in coating mixer. Place on lined baking sheet at least 3 inches apart.

Bake for 10 minutes, or until the edges have just set.

Let cookies cool for at least 20 minutes before serving.