Ingredients
Method
Preparation
- In a bowl, whisk together gluten-free flour, baking powder, and salt.
- In another bowl, beat the softened butter and sugar until light and fluffy.
- Add the egg and vanilla to the butter mixture and mix well.
- Gradually add the dry ingredients into the wet mixture. If the dough feels dry, add milk as needed.
- Chill the dough for 30 minutes.
Baking
- Roll the chilled dough between sheets of parchment to ¼-inch thickness.
- Cut shapes using cookie cutters and place them on a lined baking sheet.
- Bake in the preheated oven at 350°F (175°C) for 8-10 minutes or until the edges are lightly golden.
- Allow cookies to cool completely before decorating.
Notes
Store cookies in an airtight container at room temperature for up to a week. Freeze for up to three months, thaw before serving.