• Preheat oven to 350*F. Line a baking sheet with parchment.

Make the Vanilla Bean Sugar for Rolling the Cookies

• Use a paring knife to split the vanilla bean lengthwise. Then, use the back of the blade to scrape the seeds out of the pod.
  1 Medium Vanilla Bean
• Scoop the seeds into a small bowl with the granulated sugar. Use your fingers to combine until the vanilla seeds are evenly distributed. Set aside.
  ¼ Cup Granulated Sugar

Make the Cookies

• In the bowl of a stand mixer fitted with the paddle attachment, cream non-dairy butter, granulated sugar, and light brown sugar until light and fluffy.
  8 tablespoon Non-Dairy Butter, room temperature, ½ Cup Granulated Sugar, ½ Cup Light Brown Sugar, packed
• Then, add non-dairy milk and vanilla bean paste and mix on low until combined.
  ¼ Cup Non-Dairy Milk, 2 teaspoon Vanilla Bean Paste
• Add flour, baking soda and salt and mix on low to form the cookie dough.
  1 ¾ Cups All-Purpose Flour, ½ teaspoon Baking Soda, ½ teaspoon Kosher Salt
• Use a 3-tablespoon cookie scoop to scoop 8 cookie dough balls onto a parchment lined baking sheet, leaving at least 2 ½ inches of space between each cookie. Roll each dough ball in the vanilla bean sugar and return to the baking sheet.
• Bake the cookies in a 350*F oven for 7 minutes, then remove the tray and bang it twice on your stove top. Then, return the cookies to the oven for 7-9 more minutes or until they are golden around the edges, but still soft in the middle.
• Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to continue cooling. Repeat with the remaining cookie dough.