Turmeric Shortbread Cookies

Turmeric Shortbread Cookies – a simple recipe with a sophisticated twist. Turmeric tea gives this shortbread lovely fall colors and wonderful flavor (and even a little nutrition). Enjoy this shortbread with a glass of tea or coffee.

Five golden yellow turmeric shortbread cookies arc around the side of a green plate. The round cookies are embossed with flowers. The golden cookies are flecked with orange bits of turmeric tea.

I love shortbread. It’s so simple and so good. Flaky, buttery cookies that go well with a cup of tea or coffee or milk.

I bought some Numi Amber Sun Turmeric tea to try. I like to have herbal teas in the afternoon or I’m up all night. Numi Amber Sun Turmeric tea has a hint of cinnamon and vanilla so it’s a great break.

As I was drinking my tea, I thought, “this flavor would be really great in some cookies.” So off to the kitchen.

Since the flavor of the tea is subtle, I needed a simple recipe. Shortbread has only butter, sugar, flour and flavoring. I added an egg to make the dough pliable for rolling. To get the tea flavor, I just opened the bags and added them. I refrigerated the dough overnight to let the flavor develop.

A glass pot of light brown tea sits on a green plate. The label on the teabag says "Numi organic tea." Four golden turmeric shortbread cookies curve around the edge of the plate in front of the tea pot. The golden yellow cookies are embossed with flowers..

I LOVE the result. Turmeric is used to dye silk yellow in Asia. It gives the dough a lovely natural yellow color. The bits of tea add pretty little flakes of orange and brown to these turmeric shortbread cookies.

Turmeric is also good for you. It reduces inflammation (so less arthritis and migraines), it’s good for your heart, skin and brain and so many other things. I’m not saying these cookies are good for you but it’s nice to know there’s something healthy in them. You can learn more about the health benefits of turmeric from Cognitune.

It’s a good thing they’re so simple to make. These went fast. I took some to church for a friend and gave some to the kids sitting next to me.

Since the cookies are a little plain, I used embossed rolling pins from PastryMade (affiliate link) to decorate them. They no longer make the exact pins I used but the Garden of Paradise rolling pin and the Flory rolling pin (affiliate links) are very close. 

I also recommend the paisley and floral designs from Embossed. These patterns are a little less fine which makes embossing easier.

PastryMade pins come in two sizes. “Regular” is quite small so order “large” if you want a normal-sized pin.  Pins from Embossed are all normal sized. 

This shot is a closeup of Turmeric shortbread cookies. The golden yellow round cookies are embossed with flowers and have scallopped edges. Small orange flecks of turmeric tea dot the cookies.

There are several tricks to using embossed rolling pins. The dough should be chilled but soft. Use small portions of dough and roll it out with a regular rolling pin to just a little thicker than what you want. You don’t want the rolled dough to be wider than the embossed pin.

Dust the surface of the dough and the embossed rolling pin with flour. Apply firm, even pressure while rolling. Then refrigerate your cookies for about 10 minutes before baking. Lastly, the more detailed the design, the harder it is to emboss. Bigger designs are easier than ones with fine lines.

Shortbread works really well for embossed cookies. The dough doesn’t have leavening (baking soda or baking powder) so the design stays while the cookies bake.

Yield: 3 dozen cookies

Turmeric Shortbread Cookies

This shot is a closeup of Turmeric shortbread cookies. The golden yellow round cookies are embossed with flowers and have scallopped edges. Small orange flecks of turmeric tea dot the cookies.
Prep Time 30 minutes
Cook Time 12 minutes
Additional Time 8 hours
Total Time 8 hours 42 minutes


  • 1 cup butter, softened
  • ⅔ cup sugar
  • 1 egg
  • 5 bags Numi Tumeric tea (opened)
  • ½ teaspoon cinnamon
  • 2 ½ cups flour


  1. Beat butter and sugar until light and fluffy.
  2. Add the egg, tea and cinnamon, then beat in the flour.
  3. Wrap dough in plastic wrap or put in a plastic bag and refrigerate overnight.
  4. Preheat oven to 350°F
  5. Roll to thickness of 1/8 – 1/4” thick and cut into 2-3" circles.
  6. Bake for 10 - 12 minutes or until lightly browned on the edges.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 95Total Fat: 5gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 19mgSodium: 43mgCarbohydrates: 11gFiber: 0gSugar: 4gProtein: 1g

Nutrition information is provided as a guide only. Please consult a dietician for specific dietary needs.

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