Step 1

Preheat the oven to 350 degrees F.

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, and vanilla extract. Then add my gluten-free cookie/cake flour blend and mix until combined.

Step 4

Roll the cookie dough between two sheets of plastic wrap and cut out with your favorite cookie cutters, or use 3 inch round cookie cutters to get the iconic soft frosted sugar cookie (see tips in post above)

Step 5

Place cookies on a parchment paper or silicone baking sheet on a baking sheet

Step 6

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.

Step 7

Frost as desired with my American Buttercream or Vegan Buttercream