In a large bowl, whisk together oil and turmeric until combined. Let it sit for about 30 seconds to let the turmeric dissolve.
Add sugar, lemon zest, cream cheese, egg, and vanilla. Vigorously whisk to combine and aerate the mixture, about 1
minute.
Whisk in baking soda and salt. Add flour, then switch to a rubber spatula and stir to combine. Cover and refrigerate
dough until hard enough to scoop, about 30 minutes and up to 24 hours.
Preheat the oven to 350 degrees and line 2 baking sheets with parchment. Using a 1½-tablespoon cookie scoop
(or two spoons) Working one at a time, scoop out 1½-inch/29-gram rounds and coat them with powdered sugar. Place
them a couple of inches apart on the baking sheets and bake until crinkled and no longer wet-looking on top, 15 to 17
minutes. Let cool completely on the pan before eating.
Note:
To make ahead, prepare cookies up through Step 2, then scoop out 1½-tablespoon rounds and set them in a single
layer in a resealable container. Freeze the dough, covered, for up to 1 month. When ready to bake, coat frozen dough
balls in powdered sugar and bake, adding 1 to 2 minutes as needed.
When measuring flour, be sure to scoop it into the measuring cup, then level it using the back of a butter knife.