Buttery gluten-free sugar cookies are perfect for making holiday cut-outs and for special occasions. This recipe can be dairy-free and we included a soft and chewy drop cookuie option in case you don't have a rolling pin!
Mix together the flour, salt, baking powder and xanthan gum. Set aside.
Cream the softened butter and sugar with an electric mixer or stand mixer on medium until pale and fluffy. About 2 minutes. Add egg, egg yolk, and extracts. Beat until well combined.
Reduce speed to low and add the flour a cup at a time. Mix until the dough comes together, about 2 minutes.
Dive dough into 2 pieces. Form into discs and wrap with plastic wrap. Chill in the refrigerator for at least one hour.
Place one sheet of parchment or a Silpat on your counter. Working with one piece at a time, cover with a second piece of parchment and roll to ⅛ inch thick. Cut into the desired shape. Place on a baking sheet and chill for 30 minutes.
Preheat oven to 325 F degrees. Bake cookies one sheet at a time for 12 to 14 minutes until edges begin to turn golden and they are firm to the touch. Rest cookies on your baking sheet for 3 to 5 minutes then cool cookies on a wire rack. Decorate once totally cooled.
Notes
Cookies can be made one day and decorated another.
Cookies will keep up to a week at room temperature.
Depending on humidity you may use more or less flour by a couple of tablespoons.