Preheat your oven to 350°F (175°C).

In a medium bowl, whisk together the gluten-free all-purpose flour, baking powder, baking soda, and salt. Set aside.

In a large bowl, cream together the softened unsalted butter, granulated sugar, and brown sugar until light and fluffy, about 3-4 minutes.

Add the eggs and vanilla extract to the butter and sugar mixture, beating in the eggs one at a time. Gradually add the dry ingredients to the wet mixture and mix until just combined.

Gently fold in the rainbow sprinkles until evenly distributed throughout the dough.

Using a cookie scoop or tablespoon, drop rounded balls of dough onto prepared baking sheets, spacing them about 2 inches apart.

Bake in the preheated oven for 10-12 minutes, until the edges are lightly golden and the centers remain soft.

Remove from the oven and let cool on the baking sheets for about 5 minutes before transferring to a wire rack to cool completely.