1. Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.

2. In a large mixing bowl, cream the softened butter with granulated and brown sugar until light and fluffy.

3. Add the egg and vanilla extract, beating until smooth.

4. In a separate bowl, whisk together the gluten-free flour, baking soda, cream of tartar, cinnamon, and salt.

5. Gradually combine the dry mixture with the wet mixture, mixing until just combined.

6. In a small bowl, mix 2 tablespoons sugar with ½ teaspoon cinnamon for rolling.

7. Scoop 1.5 tablespoons of dough, roll into balls, and coat each ball in cinnamon-sugar mixture.

8. Gently press red and green gumdrops or sprinkles onto the tops of each dough ball.

9. Place cookies 2 inches apart on the prepared baking sheets.

10. Bake for 10–12 minutes until edges are golden and centers appear slightly underbaked.

11. Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.