Line two baking sheets with silicone baking mats or parchment paper. Set aside.

Place the sugar for coating the dough balls in a small bowl. Set aside.

Combine the butter and sugar for the cookie dough in a large bowl. Using a mixer with a whisk attachment, mix on medium speed until the mixture is pale and fluffy, about 1 minute.

Add the egg and continue to beat on medium speed until light and fluffy, 30 seconds to 1 minute.

Turn the mixer to low speed, and add the flour and baking soda to the bowl. Mix until a firm dough forms, about 1 minute.

Scoop the cookie dough into 20 balls, rolling each in the bowl of reserved sugar before placing on the baking sheets.

Preheat the oven to 350°F.

Place the baking trays in the freezer for 10 minutes. Alternately, place the dough balls on a small baking sheet or large plate to freeze, and transfer to the prepared baking sheets before baking.

Bake the cookies on middle and upper-middle racks of oven until slightly golden brown at the edges and puffy on top, 11-13 minutes.

Check to see that cookies are done. Remove from oven or add time as needed.

Allow cookies to cool for 5 minutes on the baking sheets, then transfer to cooling racks. Serve and enjoy. Store leftovers in an airtight container at room temperature for 3 days, or in the refrigerator for 5 days.