Ingredients:

  • 1 cup (225g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 1 large (50g) egg, room temperature
  • 2 tsp (10ml) pure vanilla extract
  • 2 ¾ cups (340g) gluten-free all-purpose flour blend (with xanthan gum)
  • 1 tsp (5g) baking powder
  • ½ tsp (3g) salt
  • ½ cup (115g) unsalted butter, softened
  • 2 cups (240g) powdered sugar
  • 1.5 tbsp (22ml) milk or heavy cream
  • 1 tsp (5ml) vanilla extract

Instructions:

  1. In a large bowl, beat the softened butter and granulated sugar on medium-high speed until the mixture looks pale and fluffy.
  2. Mix in the egg and vanilla extract, beating until fully incorporated and smooth.
  3. In a separate bowl, whisk together the gluten-free flour, baking powder, and salt.
  4. Turn the mixer to low and gradually add the flour mixture to the wet ingredients. Mix just until the dough pulls away from the sides of the bowl.
  5. Place a piece of parchment paper on your counter and lightly flour it. Roll the dough to about ¼ inch thickness.
  6. Use cookie cutters to create shapes, working quickly to prevent the butter from softening too much.
  7. Place cookies on a parchment-lined baking sheet, spacing them 1 inch apart.
  8. Bake at 350°F (175°C) for 8-10 minutes. Remove when the edges are barely set but the centers still look soft.
  9. Let cookies cool on the pan for 5 minutes before transferring to a wire rack to cool completely.
  10. Prepare buttercream by beating softened butter and powdered sugar, then mixing in milk/cream and vanilla extract until smooth. Frost cooled cookies.