1. Preheat your oven to 350°F (175°C).
2. In a bowl, whisk together the gluten-free flour, baking powder, baking soda, and salt.
3. In a separate bowl, cream the softened butter and granulated sugar until light and fluffy.
4. Add the egg and vanilla extract to the butter mixture and mix well.
5. Gradually add the dry ingredients to the wet ingredients, mixing until combined.
6. In a small bowl, mix the ground cinnamon and brown sugar.
7. Roll the cookie dough into balls and then roll them in the cinnamon-sugar mixture.
8. Place the cookies on a baking sheet lined with parchment paper and flatten slightly.
9. Bake for 10-12 minutes or until the edges are lightly golden.
10. Allow to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

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