Easy Sugar Cookies with Raspberry Chocolate Ganache

Preheat oven to 375ºF.

In a large bowl, cream the butter and granulated sugar. Once thoroughly creamed, add in egg and vanilla. Beat until well blended and smooth.

In a separate bowl, combine flour, baking soda, and baking powder. Once mixed, gradually add into the wet mixture, beating until combined. Once mixed, add in half-and-half. Blend together.

Keep turbinado sugar in a separate bowl; it will be for rolling the dough in.

Line a baking sheet with foil, parchment, or a Silpat. Roll dough into balls slightly smaller than a golf ball. Then roll dough balls in the turbinado sugar. Place on baking sheet and bake for about 9 minutes.

While cookies are baking, prepare ganache. Bring heavy cream to a boil over medium heat. In a separate bowl, add chocolate chips and raspberry preserves. Once cream is boiling, slowly pour over the chocolate chips/raspberry combo. Stir until the chocolate is completely melted, being careful to not incorporate too much air.

Once cookies are done, let cool. Then dollop a bit of ganache on top of each cookie.