Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt. Set aside.
In a large bowl, using an electric mixer, cream the softened butter and granulated sugar together until light and fluffy, about 3 minutes.
Add the egg and vanilla extract to the butter mixture and beat until well combined.
Mix in the sour cream until fully incorporated.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
Using a tablespoon or cookie scoop, scoop dough and roll into balls.
Roll each dough ball in granulated sugar to coat.
Place the dough balls on the prepared baking sheets about 2 inches apart.
Bake for 9 to 11 minutes, or until the edges are lightly golden but the centers are still soft.
Remove from the oven and allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.