1 cup unsalted butter, softened to room temperature
3/4 cup granulated white sugar
1 large egg, room temperature
1 teaspoon alcohol-free vanilla
2 cups gluten free all purpose flour blend with xanthan gum
1/2 teaspoon salt
Optional: festive sprinkles or colored sugar
Instructions
Start by preheating your oven to 350 degrees Fahrenheit. Line two large baking sheets with parchment paper or silicone baking mats to ensure the cookies do not stick and brown evenly.
In a large mixing bowl, beat the softened butter and granulated sugar together until the mixture is light and fluffy. This usually takes about three minutes with a hand mixer or stand mixer. Do not rush this step, as it creates the airy structure needed for the perfect cookie.
Add the egg and the alcohol-free vanilla to the butter mixture. Continue to beat on a medium speed until the egg is fully incorporated and the batter looks smooth and creamy.
Whisk together the gluten free flour and salt in a separate small bowl. Gradually add the dry ingredients to the wet mixture, mixing on a low speed. Stop mixing as soon as the flour is no longer visible to avoid overworking the dough.
Roll the dough into small balls, about one tablespoon each, and place them on the prepared baking sheets. Gently press down on each ball with a fork or the bottom of a glass to flatten them slightly. Bake for 10 to 12 minutes, or until the edges are just barely golden. Let them cool on the pan for five minutes before moving them to a wire rack.
