Start by preheating the oven to 350F, then line a large baking sheet with parchment paper and set aside.
In a stand mixer cream the butter, granulated sugar and brown sugar together using a paddle attachement until light in color and fluffy. Add in the egg white and the vanilla and mix again for 30 seconds or until fully incorporated.
Add in the flour, baking soda, baking powder, and salt and mix just until the flour disappears. Using a small cookie scooper, scoop out equally sized cookie dough balls, roll them in the sugar and place them on the parchment lined baking sheet. Make sure to leave 2 inches between each cookie because they will spread.
Bake the cookies for 8 minutes, pull them out and let them rest on the cookie sheet for 5-10 minutes then transfer to a cooling wrack. Enjoy immediately or store in an airtight container.
These soft and chewy sugar cookies can be stored in an airtight container for 3 day at room temperature or up to 3 months in the freezer.