Preparation Steps

• In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
• Beat in the eggs one at a time, then stir in the vanilla extract.
• In a separate bowl, whisk together the gluten-free flour blend, baking soda, and salt.
• Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
• Divide the dough in half, flatten each half into a disc, wrap in plastic wrap, and refrigerate for at least 1 hour.
• Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
• On a lightly floured surface, roll out one disc of dough to about 1/4-inch thickness.
• Cut out shapes with cookie cutters and carefully transfer them to the prepared baking sheets.
• Bake for 8-10 minutes, or until the edges are lightly golden.
• Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.