Sprinkle Sugar Cookies

Preheat your oven to 350 °F, then line 2 baking sheets with parchment paper. 
 

Whisk the gluten-free all-purpose flour, arrowroot starch, baking powder, sea salt, ginger, and cardamom in a medium bowl, then set it aside. 

To a large mixing bowl, add unsalted butter and sugar and beat it for 4-5 minutes with an electric hand mixer until it is light and fluffy. 
 

Mix in the whole egg, egg yolk, and vanilla extra until combined. Add the gluten-free flour mix to the egg and butter mixture and mix until combined. Do not overmix the cookie dough. 
 

Fold in the gluten-free sprinkles with a rubber spatula, then divide the cookie dough into 24 balls that are about 1 1/2 tablespoons in size. 
 

Place the sugar cookie dough on the prepared baking sheets with one 1/2-inch space between each cookie. Place the sugar cookie dough in the freezer for 8-10 minutes until they firm up. 
 

Flatten the cookie dough slightly until it is about 2-inches in thickness. 
 

Bake the sugar sprinkle cookies for 8-10 minutes until the edges of the cookie turn golden. 
 

Let the sugar sprinkle cookies sit on the baking pan for 2-3 minutes, then place them on a wire rack to cool completely.