Step 1

In a small bowl combine the gluten free flour, cornstarch, and kosher salt. Set aside.

Step 2

In the bowl of a stand mixer combine the granulated white sugar and cold butter. With the mixer running on low,  mix until the hunks of butter are coated with sugar. Under no circumstances cream the butter and the sugar. Incorporating air into those two ingredients will cause the dough to spread.

Step 3

Add the cold egg and vanilla extract to the butter-sugar mixture. At a low speed, mix just enough until the ingredients are combined.

Step 4

Turn off the mixer and scrape down the sides of the bowl and the paddle attachment.

Step 5

Add the dry ingredients to the wet ingredients and with the mixer running on low, mix everything together. This may take up to a minute but the dough will slowly come together.

Step 6

Preheat the oven to 325F and arrange the racks in the oven in the middle.

Step 7

Divide the dough into half and place it on a lightly floured surface. Roll the gluten free sugar cookie dough out to about ¼” thick (6 mm).

Step 8

Use a cookie cutter to cut the dough into desired shapes. Make sure to cut the cookies are close as possible to get a better yield each time you roll out the dough. You can re-roll the scrapes 2 times but I wouldn't go more than that. Otherwise, the cookies will start to shrink while being baked (they will still be delicious)

Step 9

Using a small offset knife, transfer the cut-out cookies to parchment-lined sheet trays.

Step 10

Bake the gluten free cut out cookies one tray at a time at 325F for 10-14 minutes depending on the size of the cookie cutters used. The cookies will be light in color and should appear matte and dry. The edges should NOT be brown.

Step 11

Remove the cookies from the oven and allow them to cool on the sheet tray for a few minutes before carefully transferring them to a cooling rack to cool completely.

Step 12

Once the gluten free sugar cookies are fully cooled frost them with your frosting of choice.