My husband uses raw, or turbinado, sugar to sweeten his coffee. After scraping the seeds from a vanilla bean, I put the bean into the turbinado sugar to infuse it with vanilla flavor. SO GREAT for coffee, topping muffins, or these cookies! This recipe was adapted from Everyday Food. Tasty cookies that can be made in 30 minutes.
- 2 cups all-purpose flour, spooned and leveled
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 8 tablespoons (1 stick) unsalted butter, room temperature
- 1 1/2 cups sugar, plus more for sprinkling
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1/4 cup sour cream
- vanilla bean-infused turbinado sugar or sanding sugar
- Preheat oven to 350 degrees, with one rack in upper third and another in lower third. In a medium bowl, whisk together flour, baking powder, salt, and baking soda; set aside.
- Using an electric mixer on medium-high, beat butter and sugar until light and fluffy, 2 to 4 minutes. Add egg and vanilla; beat well to combine.
- With mixer on low, add half the flour mixture, followed by sour cream, then remaining flour mixture; mix just until smooth. (Dough will be stiff; you may need to finish mixing it by hand with a wooden spoon.)
- Using a cookie scoop, drop mounds of dough, each equal to about 1 1/2 tablespoons, 2 to 3 inches apart, onto parchment paper-lined baking sheets; sprinkle with sugar. Bake until edges of cookies are just firm and tops are barely beginning to brown, 13 to 14 minutes on convection, rotating sheets once halfway through (if using a conventional oven). Transfer cookies to a rack to cool.
thebrookcook 
i love to use raw sugar on cookies, and on top of muffins. great looking cookie!
Thanks! 🙂