Preheat the oven to 180°C (350°F) and line two large baking trays with baking paper.

In a large mixing bowl (or the bowl of a stand mixer) add the dairy free butter and sugar and beat well with an electric mixer. Add in the egg and vanilla extract and beat well to combine.

To the bowl, add the plain flour, baking powder, bicarbonate of soda and sea salt and beat well until a dough forms.

Scoop tablespoon sized balls of dough and roll into balls. Roll each ball in the extra sugar until coated and then place the balls of dough onto the prepared baking tray ensuring there is enough space to allow them to spread.

Bake the cookies in the oven for 10-12 minutes. Take the cookies out of the oven and bang the tray on the counter a couple of times to deflate the cookies. Allow them to cool on the rack for a few minutes to firm up before transferring them to a cooling rack.

Once completely cool, store any leftover cookies in an airtight container for up to 4 days.