Preparation

• Preheat your oven to 375°F (190°C) and line baking sheets with parchment paper or silicone baking mats.
• In a medium bowl, whisk together the flour, baking soda, baking powder, and salt.
• In a large bowl, cream together the softened butter and 1 ½ cups granulated sugar until light and fluffy.
• Beat in the egg until just combined, then mix in the vanilla extract, scraping down the bowl sides.
• Gradually add the dry ingredients to the wet, mixing on low speed until just combined, avoiding overmixing.
• Cover and chill the dough in the refrigerator for at least 30 minutes, or up to 2 hours, to prevent spreading and enhance chewiness.
• On a lightly floured surface, roll out the dough to ¼ inch thickness and cut out shapes with cookie cutters.
• Place extra granulated sugar in a shallow dish and gently press each cookie into the sugar, coating one side.
• Place sugar-coated cookies on prepared baking sheets, 2 inches apart, and bake for 8-10 minutes until edges are lightly golden and centers are soft.
• Let cookies cool on baking sheets for 5 minutes, then transfer to a wire rack to cool completely, allowing them to set and retain chewiness.