1/2 cup (1 stick) unsalted butter, at room temperature
3/4 cup sugar
1 vanilla bean
1 large egg
1 teaspoon pure vanilla extract
1/2 cup sprinkles (Preferably jimmies )
Instructions
In a medium bowl whisk together the gluten free flour, baking powder, cream of tartar, baking soda, and salt.
In the bowl of an electric mixer fitted with a paddle attachment, beat the butter and sugar at medium speed until light and fluffy, about 3 to 4 minutes. Split the vanilla bean and scrape the seeds into the bowl. Add the egg and vanilla extract, and beat until thoroughly combined.
Reduce the mixer speed to low, and slowly add the dry ingredients into the wet ingredients. The dough will be thick (you may have to finish incorporating the mixture with a spatula). Fold in 1/4 cup of the sprinkles.
Place the remaining 1/4 cup sprinkles in a bowl. Scoop up 2 tablespoons of dough and roll into a ball. Dip the ball in the bowl of sprinkles to cover lightly. Put the balls on a plate. Repeat with the remaining sprinkles and dough. Chill the dough for at least 2 hours.
Place racks in the center and upper third of the oven and preheat the oven to 350° F. Line 2 baking sheets with parchment paper.
Transfer the chilled dough balls to the prepared baking sheets, leaving about 2 inches of space in between each ball.
Bake until the cookies have spread and are just beginning to brown around the edges, but are mostly pale and soft, 8 to 10 minutes. Let cool on the cookie sheets for 5 minutes before transferring to wire racks to cool completely. The cookies will keep in an airtight container for up to 3 days.
