Entirely Elizabeth

1 In a small bowl rub together the granulated sugar and vanilla beans. Set aside.ELIZABETH'S NOTE: To extract vanilla beans from the pods, cut them lengthwise, peel open, and use the backside of knife to scrape out the vanilla beans.
10 In a medium sized bowl whisk together the all-purpose flour, cornstarch, baking powder, and salt. Set aside.
2 In a small saucepot add the cold, cubed unsalted butter and heat over low heat until half is melted and half is softened. 
3 Immediately pour the unsalted butter into a large bowl with ½ cup of vanilla sugar, and the brown sugar. Cream together until lightened in color and fluffy (about 3 to 4 minutes).
4 Add the egg and vanilla extract, combine until smooth and incorporated. 
5 Add the dry ingredients and combine until all the flour has absorbed. Cover surface of cookie dough with plastic wrap and refrigerate for 1 to 2 hours. ELIZABETH'S NOTE: Do not skip the refrigeration time or the cookies will become too flat and the moisture in the cookie will absorb the powdered sugar. They will not look like crinkle cookies at all. 
8 While the cookie dough chills, place the remaining vanilla sugar and powdered sugar into shallow dishes or on a plate. Preheat oven to [wprm-temperature value="350" unit="F"], and line 2 baking sheets with parchment paper.
7 Scoop 2 tablespoons of cookie dough and lightly form a ball with hands. Do not overhandle or they will not crinkle. ELIZABETH'S NOTE: The cookie dough should be tacky, not sticky. If the dough sticks to your hands I recommend chilling for an additional 30 minutes and trying again.
6 Immediately roll cookie dough ball into the vanilla sugar and then the powdered sugar. Place on a baking sheet in 3 rows of 4, these cookies do not need that much space.
9 Bake for 12 to 15 minutes or until the edges are browned and the tops no longer glisten. Remove from oven and allow them to cool on the baking sheet for 10 minutes before moving to a cooling rack to cool completely.