In a large mixing bowl, combine the granulated sugar and lemon zest. Rub them together with your fingers for about 30 seconds until the sugar becomes fragrant and slightly moist. This releases the lemon oils and intensifies the flavor.

Whisk in the fresh lemon juice and vanilla extract until fully combined.

Add the flour, cornstarch, baking powder, salt, and turmeric to the bowl.

Fold gently with a spatula just until no dry flour remains. The dough will be soft and slightly sticky. Do not overmix.

Cover the bowl and refrigerate for 60 minutes. Chilling helps the cookies hold their shape and develop a proper crinkle texture.

Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.

Place the powdered sugar in a small bowl.

Scoop about 1 tablespoon of dough per cookie, roll into balls, and generously coat each ball in powdered sugar.

Place the cookies on the prepared baking sheet, spacing them about 2 inches apart.

Bake for 10–12 minutes, until the edges are set and the tops are cracked and crinkled. The centers should still look slightly soft.

Let the cookies rest on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. They will firm up as they cool.