2 sticks butter, softened
1 cup turbinado
1 tbsp brown sugar
2 cups all-purpose flour
1/2 tsp baking powder
1/2 tsp salt
1 large egg
1 1/2 tsp vanilla
1/4 cup fine organic sugar
Preheat the oven to 375*F and line an extra large baking sheet with parchment paper.
In a stand mixer, add the butter and sugars and mix for 3 min. Meanwhile, whisk the flour, baking powder, and salt together and set aside.
Once the butter and sugars are creamed together, add the egg and vanilla, mixing well. Then slowly add the dry ingredients and mix until just combined.
Use an ice cream scoop to measure out 12 large cookies. Before placing them on the baking sheet, roll the top and sides in fine sugar. Press down the cookies to help flatten them before setting them in the oven. Bake for 15 min.
Remove the cookies from the oven and allow them to cool on the baking sheet for 10 min before transferring to a cooling rack.
2 cups powdered sugar
2 tbsp raw milk
Mix the powdered sugar and milk together, adjusting the thickness to the desired consistency by either adding more powdered sugar to make it thick or more milk to make it thin.