In a large mixing bowl or the bowl of a stand mixer, beat the softened butter and granulated sugar together on medium speed. Continue mixing for about 2 to 3 minutes until the mixture is light, fluffy, and pale in color. This step is crucial for creating a soft cookie texture.
Add the egg and the alcohol-free vanilla extract to the butter mixture. Beat again on medium speed until the ingredients are fully incorporated and the batter looks smooth. Scrape down the sides of the bowl with a spatula to ensure everything is mixed evenly.
In a separate medium bowl, whisk together the gluten free flour blend, baking powder, and salt. Gradually add the dry ingredients to the wet mixture while mixing on low speed. Continue to mix until a soft dough forms and no streaks of flour remain.
Divide the dough into two equal portions and flatten them into discs. Wrap each disc tightly in plastic wrap. Place the dough in the refrigerator for at least one hour. Chilling the dough is essential for Gluten Free Cut-Out Sugar Cookies because it prevents spreading and makes the rolling process much easier.
Preheat your oven to 350 degrees Fahrenheit and line two baking sheets with parchment paper. On a surface lightly dusted with gluten free flour, roll out one disc of dough to about 1/4 inch thickness. Use your favorite Christmas cookie cutters to cut out shapes and carefully transfer them to the prepared baking sheets.
Bake the cookies for 8 to 10 minutes or until the edges are just barely set. Do not wait for them to turn brown, as they will continue to firm up as they cool. Let the cookies rest on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely before decorating.
