Step 1: Brine the Lemon (Optional, but Recommended). In a small bowl, combine the dill pickle brine and water. Place the whole lemon in the brine, making sure it’s submerged. Let it sit at room temperature for at least 30 minutes, or refrigerate for up to a few hours.

Step 2: Combine Dry Ingredients. In a medium bowl, whisk together the flour, baking powder, baking soda, ground turmeric, and salt until evenly combined. Set aside.

Step 3: Cream Butter, Sugar, and Lemon Zest. In the bowl of a stand mixer fitted with the paddle attachment, combine ¾ cup of the granulated sugar and the lemon zest (zest the brined lemon after removing it from the brine and drying it). Rub the mixture between your fingers to release the lemon oils into the sugar. Add the softened butter and beat on medium speed until light and fluffy, 3 to 4 minutes.

Step 4: Add Eggs, Lemon Juice, and Vanilla. Add the egg, egg yolk, lemon juice (from the brined lemon), vanilla extract and dill pickle powder and beat on medium speed until incorporated, about 30 seconds.

Step 5: Gradually Add Dry Ingredients. With the mixer on medium-low speed, gradually add the flour mixture, beating until just combined after each addition.

Step 6: Chill the Dough. Cover the dough and chill for at least 1 hour or up to overnight. This helps to firm up the dough and prevent the cookies from spreading too much during baking.

Step 7: Preheat Oven and Prepare Baking Sheets. Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.

Step 8: Prepare Sugar Coatings. Place the powdered sugar in a medium bowl. Place the remaining ¼ cup of granulated sugar in another medium bowl.

Step 9: Portion and Coat Dough Balls. Using a 1 ½-inch scoop (or a spoon), drop one dough ball (about 1 ½ tablespoons) into the bowl of granulated sugar and roll to coat.

Step 10: Coat in Powdered Sugar. Place the granulated sugar-coated dough ball in the bowl of powdered sugar and roll to heavily coat.

Step 11: Arrange on Baking Sheet. Transfer the coated dough ball to the prepared baking sheet. Repeat with the remaining dough, spacing the dough balls at least 2 inches apart. You should have about 6-7 dough balls per sheet.

Step 12: Bake. Bake until the tops of the cookies are crackly and the bottoms are lightly browned, 12 to 14 minutes.

Step 13: Cool. Let the cookies cool on the baking sheets for 2 minutes. Transfer to a wire rack to cool completely, about 30 minutes.

Step 14: Serve. Serve and enjoy!