ʻŌlena Sugar Cookies

Fall is officially here! To celebrate the new season, Roots has shared a recipe for their delicious ʻōlena sugar cookies. ʻŌlena is known for its many health benefits, including boosting your immune system, fighting inflammation, and easing joint pain. Enjoy!  

Photos courtesy of Dilyuns Michael.

Cookie Dough 

•1/2 pound (2 sticks) unsalted butter, at room temperature 

•1 2/3 cups (333 grams) granulated sugar 

•1 1/4 teaspoons kosher salt 

•2 large eggs 

•2 teaspoons vanilla extract 

•2 teaspoons ground ʻōlena (turmeric) 

•2 teaspoons baking powder 

•2 1/3 cups (299 grams) all-purpose flour  

Sugar Topping 

•1/2 cup (100 grams) granulated sugar 

•1 teaspoon ground ʻōlena (turmeric) 

 

Directions 

  1. Heat the oven to 375° F. Line two baking sheets with parchment or silicone mats. 

  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. 

  3. Add the eggs and vanilla. Continue beating—again, scraping down the sides as needed—until cohesive and fluffy. 

  4. Add the ʻōlena 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. 

  5. Stick the dough in the fridge to firm up for about 10 minutes. Meanwhile, you can clean up and make the sugar crust mixture: In a small bowl, combine the sugar and ʻōlena, and stir. 

  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. Then roll each sphere in the sugar crust mixture. Divide evenly between the lined sheets. No need to flatten—they’ll spread in the oven. 

  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. You want them crispy around the edges and chewy-tender in the middle. 

  8. Cool for a few minutes on the tray, then use a spatula to transfer to a cooling rack. 

  9. Repeat with the remaining cookie dough.