Ingredients

• 2 ¾ cups Gluten Free 1-to-1 Baking Flour
• OR
• Unbleached White All-Purpose Flour
• 1 tsp Baking Powder
• ¼ tsp Salt
• 1 cup Butter soft
• 1 ¼ cup Granulated Sugar
• 1 Egg
• 1 tsp Vanilla Extract

• ½ cup unsalted Butter, softened
• 1 tsp Vanilla Extract
• Pinch Salt
• 2 ½ cups Powdered Sugar, divided
• 2-3 Tbsp Whole Milk
• Food coloring

Instructions

1. Line two baking sheets with parchment paper and set aside. Combine flour, baking powder and salt in a small bowl.
2. In a large bowl, mix butter and sugar until combined. Add egg and vanilla extract and mix until thoroughly combined, then add dry ingredients and mix until just combined.
3. Shape dough into a ball, wrap in plastic wrap, and chill for at least 1 hour. Preheat oven to 325°F.
4. Place chilled dough between two pieces of parchment paper and roll out to ⅛-inch thickness, removing and replacing parchment paper as needed (if using all-purpose flour, you can skip the parchment paper here).
5. Cut with a lightly floured 2-inch round cookie cutter and place on prepared baking sheets about 1 inch apart.
6. Bake cookies until edges are slightly golden, 15–18 minutes, rotating sheets halfway through baking. Let cool on baking sheets for 10 minutes, then remove to wire racks and let cool completely.

1. Cream butter until fluffy, then add vanilla and salt. Gradually add 2 cups powdered sugar, then milk 1 tablespoon at a time. If needed, add powdered sugar 1 tablespoon at a time.
2. Add food coloring and then frost cooled cookies!