Line a baking sheet with parchment paper or a silicone baking mat.
In a stand mixer fitted with a paddle attachment combine the butter and both sugars. Mix on medium until light, fluffy and creamy. Add in the egg and vanilla. Mix to combine. Next add in the cashew butter and mix until fully combined.
In a small bowl mix together the flour, baking soda, baking powder and salt. Slowly add to the butter mixer and mix until you no longer see any flour bits.
Using a medium cookie or ice cream scoop, scoop the dough out, flattening the bottom and place on the prepared baking sheet. Using a fork make an indentation in the middle. You can crosshatch the marks or leave just one way.
Bake for 11-12 minutes or until golden around the edges, puffed up and set. Let cool for 2 minutes on the sheet and then remove to a cooling rack to cool fully.