Add softened butter to a mixing bowl or bowl from a stand mixer. Whip the butter on low for about a minute or until creamy. Add in sugars and whip for about 5 minutes.
½ cup vegan butter, 1 cup sugar, 1 tablespoon brown sugar
Add in egg and vanilla and mix until blended well. Scrape down the sides of the bowl if needed.
1 large egg, ½ teaspoon vanilla extract
In a separate bowl, combine dry ingredients.
1 ½ cups all purpose flour, 0.5 teaspoon baking soda, 0.5 teaspoon baking powder, ¼ teaspoon salt
Slowly pour in dry ingredients in 3 parts and allow mixer to bring the dough together until just combined.
Cover bowl and place in the refrigerator for 30 minutes. Remove bowl from the fridge and use a medium sized cookie scoop to scoop out approximately 18 cookie balls. Roll cookie dough balls in ¼ cup white sugar. Now is a good time to preheat the oven to 375F.
¼ cup sugar
Place cookie balls onto a baking sheet lined with parchment paper. Use the bottom of a glass or your hand to very lightly press the cookies down. Don't press too far down or the cookies will loose their chewy texture.
Bake at 375F for about 10 minutes or until the edges are slightly golden and centers are just set. You can use a drinking glass to lightly shape your cookies into more even circles.
Allow cookies to cool on cookie sheet for 5 minutes before transferring to a cooling rack to cool completely.