Ingredients:

  • 1/2 cup unsalted butter, softened
  • 3/4 cup cane sugar
  • 1 large egg, room temperature
  • 1 tsp vanilla extract
  • 1/4 tsp almond extract
  • 2 1/4 cups gluten-free all-purpose flour blend
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1 cup powdered sugar
  • 2 tbsp milk
  • 1 tbsp pure maple syrup
  • 1/4 tsp ground cinnamon

Instructions:

  1. Cream together the softened butter and cane sugar using an electric mixer on medium-high for 3 minutes until the mixture is pale and fluffy.
  2. Beat in the egg, vanilla extract, and almond extract until the batter is smooth and velvety.
  3. In a separate bowl, whisk together the gluten-free all-purpose flour blend, baking powder, and salt.
  4. Gradually add the dry ingredients to the wet mixture, mixing on low speed until a cohesive dough forms.
  5. Roll out the dough on a surface with parchment paper and use fall-themed cookie cutters to cut out shapes.
  6. Place cookies on a baking sheet lined with parchment paper and bake for 10 minutes at 350°F (175°C) or until the edges are set.
  7. Transfer cookies to a wire cooling rack to cool completely.
  8. Prepare the glaze by whisking together powdered sugar, milk, maple syrup, and ground cinnamon until smooth.
  9. Drizzle or dip the cooled cookies into the glaze and let set before serving.