Add butter and sugar to the bowl of an electric mixer, or to a large glass bowl if using a hand-held mixer, then cream until pale yellow, scraping down the sides of the bowl once.

Add eggs one at a time, mixing until just incorporated before adding the next egg.

Add vanilla then mix until just incorporated.

Scrape down the sides of the bowl.

In a separate bowl, stir together gluten-free flour, baking powder, and salt.

Add dry ingredients to wet ingredients in three batches, mixing on low speed until just incorporated before adding the next batch.

Mix in sprinkles.

Dough should be soft but not sticky - if sticky, place bowl in the refrigerator for 10 minutes.

Preheat oven to 350°F then line a baking sheet with parchment paper and set aside.

Scoop dough into 2T-sized portions then roll between your hands to form a ball and place onto prepared baking sheet at least 2” apart.

Press down gently with your fingers to flatten the balls slightly then bake for 8-10 minutes or until the centers of the cookies are set.

NOTE: cookies will NOT be golden brown around the edges! Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Enjoy!