Cream the butter and sugar in a stand mixer until thoroughly combined and the mixture is light and fluffy.
1
Add the egg and vanilla to the bowl and mix just until combined.
2
In a separate bowl, measure and sift the flour with the baking soda and salt. Gradually add the dry ingredients to the wet ingredients and keep mixing until everything becomes smooth and a soft dough is formed.
3
Divide the dough into two pieces and then place half of the dough between two pieces of parchment paper until it is about ¼ inch thick. Repeat with the other half.
4
Freeze the rolled-out dough. Once the dough has been chilled, remove it from the freezer and cut into desired shapes using a cookie cutter.
5
Place the cut cookies back onto a cookie sheet lined with parchment paper and place them back into the freezer to harden again about 20-30 minutes.
6
Bake the cookies for about 8-12 minutes, depending on size. Allow the cookies to cool completely before removing them from the tray. You can also transfer them to a wire rack to cool.
7
If you enjoyed this gluten-free recipe, there's more. Come join me as I make & bake all the gluten-free recipes for you.