Our sweet Demerara Sugar, an English version of turbinado sugar, can be swapped out in equal measure and used to add sparkle and crunch to all kinds of baked goods. Here, it’s incorporated into a classic cookie batter, then rolled onto the cookies for a sweet, crunchy coating.
Prep time: 70 min
Cook time: 15 min
Total time: 85 min
Makes 5 dozen
Beat butter and shortening together in large bowl using hand-held mixer. Add Demerara Sugar and beat until fluffy. Add egg and vanilla and continue mixing until thoroughly combined.
Combine flour, baking powder, baking soda and kosher salt in medium bowl. Gradually add flour mixture to butter mixture, combining and scraping down side of bowl between additions. Do not over-mix.
Cover with plastic wrap and transfer to refrigerator to chill for at least 1 hour.
Preheat oven to 350°F. Line two large baking sheets with parchment paper.
Remove cookie dough from refrigerator and shape dough into 1-inch balls. Roll balls in extra sugar.
Place cookies on reserved baking sheets, spacing 2 inches apart. Flatten slightly. Transfer to oven and bake for 10 to 12 minutes or until golden brown and set, but not crispy.
Remove from oven and let sit for 5 minutes before transferring cookies to wire racks to cool completely.