Gluten-free funfetti sugar cookies

Instructions

1. Preheat oven to 180°C. Line two baking trays with baking paper.
2. Combine flour, bicarbonate of soda and ½ teaspoon salt in a medium bowl and set aside. Combine butter and yoghurt in a separate large bowl and beat using an electric mixture on medium speed, until well combined. Add in sugar and beat until combined. Add the vanilla and egg and beat until well combined (mixture might look curdled but this is ok). Fold the flour mixture into the yoghurt mixture and stir until just combined. Stir in about three-quarters of the sprinkles (the dough will be sticky).
3. Scoop 12 level tablespoonfuls of the dough onto each of the prepared trays, to make 24 dollops of cookie dough in total. Using wet hands, gently flatten the dough mounds. Sprinkle the remaining sprinkles evenly over each piece of cookie dough.
4. Bake for 10-12 minutes, rotating the pans halfway through, until set and lightly browned on the bottom. Allow to cool completely before serving.