Preheat and combine dry ingredients

• Preheat the oven to 180 °C.
• In a glass bowl, combine the gluten-free flour, salt and baking powder.

Cream the butter and sugars

• In the electric mixer, blend the softened dairy-free butter with the sugar and French vanilla sugar until creamy.
• Scrape down the edges of the bowl if needed.

Add eggs and vanilla

• Add the eggs one at a time.
• Add the vanilla extract, then mix again on low.

Incorporate the flour mixture

• Pour in half of the flour mixture and mix on low.
• Once combined, add the remaining flour mixture and mix on low until well combined.

Shape and bake the cookies

• Line a baking sheet with parchment paper and place the dough 2 inches apart.
• Bake for 8–9 minutes, until the center of the cookies is no longer wet.

Whip the frosting

• Whip the softened dairy-free butter for 3–4 minutes until fluffy.
• Add the vanilla extract, almond extract and salt.
• On medium-low speed, add the powdered sugar a little at a time, then mix on high for 2–3 minutes.

Frost and decorate

• Frost the cooled cookies with the vanilla frosting.
• Add sprinkles before the frosting dries.