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Preheat oven to 375. Line 2 baking sheets with parchment paper.
In a medium bowl, mix the gluten free flour, baking soda, baking powder, and salt.
In a separate larger bowl, cream the butter and sugars together until combined. Beat in the egg, egg yolk, and vanilla extract.
Add the dry ingredients into the wet ingredients bowl and mix to combine. You will need to use some elbow grease to combine the dough! Refrigerate the dough for at least 30 minutes.
Use a 1.5 tbsp cookie scoop and roll the dough into balls. Place them 1-2 inches apart on your baking sheets. You will have 24 cookies total.
Bake for 10-12 minutes until just starting to brown. Remove and let them cool for 5 minutes on the baking sheet, then transfer to a cooling rack.