1 cup unsalted butter, softened to room temperature
3/4 cup granulated sugar
1 large egg, room temperature
1 teaspoon alcohol-free vanilla extract
2 cups gluten free all purpose flour blend (ensure it contains xanthan gum)
1/2 teaspoon salt
1/4 teaspoon baking powder
Festive sprinkles or colored sugar for decoration
Instructions
In a large mixing bowl or the bowl of a stand mixer, combine the softened butter and granulated sugar. Beat on medium-high speed for about three minutes until the mixture is light, fluffy, and pale in color. This step is crucial for incorporating air, which gives the cookies their delicate structure.
Reduce the mixer speed to low and add the egg and the alcohol-free vanilla extract. Mix until just combined, scraping down the sides of the bowl with a spatula to ensure everything is evenly incorporated. Do not worry if the mixture looks slightly curdled at this stage, as it will come together once the flour is added.
In a separate medium bowl, whisk together the gluten free flour blend, salt, and baking powder. Gradually add the dry ingredients to the butter mixture while mixing on low speed. Continue mixing just until a soft dough forms. If you plan to pipe the cookies into shapes, use the dough immediately. If you want to roll them out, wrap the dough in plastic and chill for 30 minutes.
Preheat your oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper. Scoop rounded tablespoons of dough onto the sheet, or use a piping bag with a large star tip to create festive swirls. Add your Christmas sprinkles now if using. Bake for 10 to 12 minutes, or until the edges are just barely golden. Let them cool on the baking sheet for five minutes before transferring to a wire rack.
