1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
3. Add the egg and vanilla extract, mixing until well combined.
4. In a separate bowl, whisk together the gluten-free flour, baking powder, cinnamon, and salt.
5. Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms.
6. Chill the dough in the refrigerator for about 30 minutes.
7. Once chilled, scoop out tablespoon-sized portions of dough and roll them into balls.
8. Roll each ball in powdered sugar to coat.
9. Place the coated dough balls on the prepared baking sheet, spacing them about 2 inches apart.
10. Bake for 10-12 minutes or until the edges are set and the tops are crinkled.
11. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

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