Preparation Steps

• In a medium bowl, whisk together the gluten-free flour, baking powder, and salt. Set aside.
• In a large bowl, cream together the softened butter and sugar until light and fluffy, about 2-3 minutes.
• Beat in the egg and vanilla extract until fully combined.
• Gradually add the dry ingredients to the wet ingredients, mixing on low speed or by hand until just combined. If the dough is too dry, add milk 1 tablespoon at a time until it comes together.
• Divide the dough in half, shape each half into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour or up to 2 days.
• Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
• On a lightly floured surface (use gluten-free flour), roll out one dough disk to about 1/4-inch thickness. Cut into desired shapes using cookie cutters.
• Transfer cookies to prepared baking sheets, spacing them about 1 inch apart.
• Bake for 8-10 minutes, or until edges are just lightly golden. Do not overbake.
• Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
• Decorate as desired with icing, sprinkles, or enjoy plain.