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When we were first blending our house haldi doodh masala, we knew we wanted to use it beyond its roots as a healing drink. The blend of earthy, citrusy Lakadong turmeric, sharp, spicy Makhir ginger, warming Peni Miris Cinnamon, Baraka Cardamom, and a kiss of Aranya Black Pepper begs to be used in desserts of all kinds — from ice creams and puddings to cakes and, of course, cookies. Enter: the Haldidoodhle. Our ode to the classic snickerdoodle. Highly spiced with crispy edges, a cakey middle, and a signature tang (thank you, cream of tartar!), these cookies are sure to steal the show in any cookie box or at any sweets swap. While the traditional snickerdoodle is rolled in granulated sugar, we love our cookies rolled in coarser demerara sugar for its sugary crunch and a little sparkle. If you're a snickerdoodle purist, feel free to sub in granulated white sugar.
Why do my cookies have little red flecks inside? When the curcurmin in turmeric is mixed with a base like baking soda, a reaction happens where the turmeric turns red! (Alternatively, when an acid is added to turmeric, it turns the curcumin more yellow.) That's the wonderful world of science for ya!