Let’s break down the process into easy-to-follow steps.

Step 1: Whisk Dry Ingredients. In a medium bowl, whisk together the flour, baking powder, baking soda, ground turmeric, and salt until evenly combined. Set aside.

Step 2: Cream Butter and Sugar. In the bowl of a stand mixer fitted with the paddle attachment, combine ¾ cup of the granulated sugar and the lemon zest. 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 3: Add Eggs, Juice, and Vanilla. Add the egg, egg yolk, lemon juice, and vanilla extract, and beat on medium speed until incorporated, about 30 seconds.

Step 4: Gradually Add Dry Ingredients. With the mixer on low speed, gradually add the flour mixture to the butter mixture, beating until just combined after each addition.

Step 5: Chill Dough. Cover the dough and chill for at least 1 hour or up to overnight. This is important for preventing the cookies from spreading too much during baking and for developing the flavor.   

Step 6: Preheat and Prepare. Place one oven rack in the upper third of the oven and a second oven rack in the lower third of the oven. Preheat the oven to 375°F (190°C). Line 2 baking sheets with parchment paper.   

Step 7: Prepare Sugar Coatings. Place the powdered sugar in a medium bowl. Place the remaining ¼ cup of granulated sugar in another medium bowl.

Step 8: Scoop and Roll Dough. Using a 1 ½-inch scoop, drop 1 dough ball (about 1 ½ tablespoons) into the bowl of granulated sugar and roll to coat.

Step 9: Coat in Powdered Sugar. Place the granulated sugar-coated dough ball in the bowl of powdered sugar and roll to heavily coat.

Step 10: Arrange on Baking Sheet. Transfer to the prepared baking sheet. Repeat until the baking sheet has 6 to 7 dough balls, spaced at least 2 inches apart.

Step 11: Bake. Bake until the tops of the cookies are crackly and the bottoms are lightly browned, 12 to 14 minutes.

Step 12: Cool. Let the cookies cool on the baking sheets for 2 minutes. Transfer to a wire rack to cool completely, about 30 minutes. Repeat the process with the remaining dough.

These instructions are clear.