In a large mixing bowl, beat the softened butter and granulated sugar together until the mixture is light and fluffy. This usually takes about two to three minutes with an electric mixer. This step is crucial for creating a delicate texture in your finished cookies.
Add the egg, alcohol-free vanilla extract, and almond extract to the butter mixture. Continue to beat until everything is fully incorporated and smooth. Make sure to scrape down the sides of the bowl so every bit is mixed in well.
In a separate medium bowl, whisk together the gluten-free flour blend, baking powder, and salt. Gradually add these dry ingredients to the wet mixture while mixing on low speed. Continue until a soft dough forms that pulls away from the sides of the bowl.
Divide the dough into two disks and wrap them tightly in plastic wrap. Place them in the refrigerator for at least one hour. Chilling the dough is essential because it prevents the cookies from spreading too much in the oven and makes the dough easier to handle.
Preheat your oven to 350 degrees Fahrenheit and line baking sheets with parchment paper. On a surface lightly dusted with gluten-free flour, roll out one disk of dough to about a quarter-inch thickness. Use your favorite holiday cookie cutters to create festive shapes and place them on the prepared sheets.
Bake for 8 to 10 minutes, or until the edges are just barely golden. Be careful not to overbake them, as they will continue to firm up as they cool. Let the cookies rest on the baking sheet for five minutes before transferring them to a wire rack to cool completely before decorating.
