Preheat oven to 325 degrees F and line two baking sheets with parchment paper.
Combine the dry ingredients and set aside.
Cream the butter and sugars together until fluffy with a stand mixer with paddle attachment or an electric handheld mixer.
Scrape the sides and add in the cane syrup or molasses. Beat again.
Add in the egg and vanilla and beat again. Scrape the sides.
Add in the dry ingredients a little at a time, being sure not to overmix the dough once it comes together.
Scoop the cookies using a 1 1/2 tbsp cookie scoop. Roll them into balls and roll in the raw sugar. Spread 12 evenly across each baking sheet.
Bake for 11-12 minutes, careful not to overbake or they'll lose their chewiness. Remove from oven and allow to cool completely. They'll deflate as they cool!