Step 1

Preheat the oven to 350F.

Step 2

Cream the butter and sugar together on low-medium speed. Add the eggs and beat until smooth.

Step 3

Add the salt, baking powder, xanthan gum, vanilla extract and gluten-free flour and mix until combined.

Step 4

Lay your silicone baking mat or a sheet of parchment paper on the counter top. Place the dough on top, and then place a sheet of plastic wrap on top. Roll the dough out between the parchment or silicone baking mats until it is approx. ½ inch thick. Peel off the top sheet and cut the cookies out using your favorite chirstmas and holiday cookie cutters (about 3-4 inches in size works best, if they are smaller they will cook quicker) leaving at least 2 inches between the cookies. DO NOT take the cookies off of the baking mat or bottom piece of parchment; you will be baking them just like that. Not taking them off prevents the dough from stretching out of shape. Peel the excess dough off and re-roll the same way, onto a new baking mat or sheet of parchment. (If you are only cutting out rounds, you roll can roll the dough out between 2 sheets of plastic wrap [½ inch thick] and then move the cut outs to the silicone baking mat or parchment lined baking sheet. They may stretch slightly but will generally retain their shape.)

Step 5

Bake in your pre-heated oven for 8-10 minutes. They will still be soft but the edges will just start to look dry, and the bottom of the cookie will just be starting to brown. They won’t look done. If they look done, they are over-baked and may be burnt on the bottom. Let cool for 5-10 minutes on the baking sheet, and then remove to a cooling rack.