Preheat your oven to 350°F (175°C).
In a medium bowl, whisk together the gluten-free flour, baking powder, baking soda, and salt until well combined.
In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
Gradually add the dry ingredients to the wet mixture and mix until just combined. Gently fold in the rainbow sprinkles.
Using a cookie scoop or tablespoon, drop rounded balls of dough onto a prepared baking sheet, spacing them about 2 inches apart.
Bake for 10-12 minutes until the edges are lightly golden and the centers remain soft.
Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.