Ingredients

• 1 ¹⁄₂ cups flour
• 2 tsp. ground ginger
• ¹⁄₂ tsp. ground cinnamon
• ¹⁄₄ tsp. freshly ground white pepper
• ¹⁄₄ tsp. ground coriander
• ¹⁄₄ tsp. ground turmeric
• ¹⁄₄ tsp. kosher salt
• 12 tbsp. unsalted butter, softened
• ¹⁄₃ cup sugar
• ¹⁄₂ tsp. lemon extract

Instructions

1. Whisk flour, ginger, cinnamon, pepper, coriander, turmeric, and salt in a bowl; set aside. Using a hand mixer, beat butter, sugar, and lemon extract in a bowl until fluffy. With the motor running, slowly add dry ingredients until dough comes together. Divide dough into 2 balls and flatten into disks; wrap in plastic wrap and chill 30 minutes.
2. Heat oven to 350°. Working with one piece dough at a time, and on a lightly floured surface, roll dough ¼” thick. Using a cookie cutter, cut out cookies and place on parchment paper–lined baking sheets; roll and reuse dough scraps. Bake, rotating halfway through, until golden and firm, 20–25 minutes. Let cool completely before serving.