Preheat oven to 375°F. Line a cookie sheet with parchment paper.
In a stand mixer fitted with a paddle attachment cream together the butter and both sugars until lightly and fluffy. Add in the vanilla.
Add in the eggs, one at a time and mix thoroughly scraping down the sides every so often.
In a medium bowl combine the flour, almond meal, turmeric, baking powder, ginger, cinnamon, salt, cardamom and baking soda. Whisk together and then slowly add to the butter mixture and combine until you no longer see any flour.
Using a 2 tbsp. 2-inch sized ice cream or portion scoop, scoop out the dough scraping the scooper against the bowl as you do. Drop 6 cookies onto the sheet leaving a 1-inch border around each cookie. Do not press down. Makes 28 cookies.
Bake one sheet at a time for 9-10 minutes until puffed up and set around the edges. Let cool slightly on the sheet pan, they will deflate as they cool. Remove and let them finish cooling on a baking/cooling rack. Continue with remaining dough.
Will keep in an airtight container for 3-4 days.
Recipe Courtesy of Megan Mitchell