Chemically speaking, sugar is sugar- regardless of the originating source. You won't taste any difference between beet and cane sugar, despite what you might think. What counts most is generally the size of the crystals, which can effect the texture of your cookie. You'd be looking for a finer crystal type, regardless of the source. As far as worrying about the use of bone char by a rare few companies to polish the sugar- I leave that up to you. The bones are charred to the point of becoming charcoal, so no "animal" origins are left- only carbon. Most companies use other means now to accomplish this final step, everything from reverse osmosis to carbon filters derived from plant sources.
Kristen - Are you aware that most white sugar is filtered over bone char (an animal product)? After a quick scan, I cant find info on cane sugar. There are certified vegan white sugars out there. Also, beet sugar doesn't use bone char in processing. See vegan & PETA sites for more info.
JV, I should clarify that I've used a finer grind of cane sugar than Sugar in the Raw/turbinado—the kind that's meant to mimic granulated sugar. I'm not sure how the turbinado would work here. (But if you try it, please let us know!)
And yes, Nancy, I'm aware that some white sugar is processed with bone char but in my role of testing and sharing recipes that work for as many people as possible, I make a point of testing with commonly used versions of ingredients, and I leave it up to individual cooks to choose ingredients based on what's important to them. I also found Lori T's comment above really helpful.
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Are you aware that most white sugar is filtered over bone char (an animal product)?
After a quick scan, I cant find info on cane sugar.
There are certified vegan white sugars out there.
Also, beet sugar doesn't use bone char in processing.
See vegan & PETA sites for more info.
And yes, Nancy, I'm aware that some white sugar is processed with bone char but in my role of testing and sharing recipes that work for as many people as possible, I make a point of testing with commonly used versions of ingredients, and I leave it up to individual cooks to choose ingredients based on what's important to them. I also found Lori T's comment above really helpful.