1. Preheat your oven to 350°F (175°C).
2. In a large bowl, cream together the softened butter and sugar until light and fluffy.
3. Add the egg and vanilla extract, mixing until well combined.
4. In another bowl, whisk together the gluten-free flour, baking powder, and salt.
5. Gradually add the dry ingredients to the wet mixture, stirring until a dough forms.
6. Fold in the colorful Easter sprinkles.
7. Drop spoonfuls of dough onto a baking sheet lined with parchment paper.
8. Bake for 10-12 minutes or until the edges are lightly golden.
9. Allow the cookies to cool on a wire rack before serving.

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