Preheat the oven to 375º F (180º C). Line a big baking sheet with parchment paper.
In a medium bowl, sift together the flour, baking soda, baking powder and salt.
In a big bowl, using an electric mixer or a hand whisk, cream together the butter and two types of sugar for 3 minutes until you get a lighter in color and fluffy mixture.
Add in the egg and vanilla extract and beat for one more minute until combined.
Mix in the flour mixture using a rubber spatula, from the outside in until you get a soft dough.
Portion the dough in 30 balls of 2 tbsp each one, then roll each ball in some granulated whute sugar and place them on the baking sheet separated by at least (5 cm) from each other, since they grow and expand while baking.
Bake the cookies for 8 to 10 minutes until they look firm and start to turn golden brown on the edged but still look soft in the middle. Take them out of the oven and let them cool down completely on a cooling rack.
You can store the cookies in a container with a lid for up to one week.