Preparation Steps

• In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
• Beat in the vanilla extract.
• In a separate bowl, whisk together the gluten-free flour blend and salt.
• Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
• Shape the dough into a disc, wrap in plastic wrap, and chill in the refrigerator for at least 30 minutes.
• Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
• On a lightly floured surface (using gluten-free flour), roll out the dough to about 0.25-inch thickness. Cut into desired shapes using cookie cutters.
• Place the cookies on the prepared baking sheets.
• Bake for 18-20 minutes, or until the edges are lightly golden brown.
• Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.