Preheat oven to 350°F (175°C) and line two large baking sheets with parchment paper.

In a large mixing bowl, cream the softened butter and 1.5 cups of granulated sugar until light and fluffy, approximately 3 to 5 minutes using a stand mixer or hand mixer.

Add the egg and vanilla extract, beating until fully incorporated.

In a medium bowl, whisk together the flour, baking soda, baking powder, and salt.

Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.

Scoop rounded tablespoons of dough and roll them into 1-inch balls using your hands.

Roll each dough ball in the additional 0.25 cup of sugar until evenly coated.

Place the balls on the prepared baking sheets, spaced approximately 2 inches apart to allow for spreading.

Bake for 10 to 12 minutes, or until the edges are just set and very lightly golden; the centers should remain soft and appear slightly underbaked.

Remove from oven and allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.