2 1/2 cups gluten-free all-purpose flour blend with xanthan gum
1 cup unsalted butter, softened to room temperature
3/4 cup granulated white sugar
1 large egg, room temperature
1 1/2 teaspoons alcohol-free vanilla extract
1/2 teaspoon almond extract
1/2 teaspoon baking powder
1/4 teaspoon fine sea salt
Festive sprinkles or colored sugar for decoration
Instructions
In a large mixing bowl or the bowl of a stand mixer, combine the softened butter and granulated sugar. Beat them together on medium-high speed for about three minutes until the mixture looks pale and fluffy. This step is crucial because it incorporates air into the dough, which helps give the cookies a lighter texture after they are baked.
Lower the mixer speed and add the egg, alcohol-free vanilla extract, and almond extract. Continue mixing until the egg is fully incorporated and the batter looks smooth. Scrape down the sides of the bowl with a spatula to ensure every bit of the flavorings is evenly distributed throughout the mixture.
In a separate medium bowl, whisk together the gluten-free flour blend, baking powder, and sea salt. Gradually add the dry mixture to the wet ingredients while the mixer is on low. Mix just until a soft dough forms. If the dough feels too sticky, you can wrap it in plastic wrap and chill it in the refrigerator for thirty minutes to make it easier to handle.
Preheat your oven to 350 degrees Fahrenheit and line two large baking sheets with parchment paper. Roll the dough into small balls or use cookie cutters to create festive shapes on a floured surface. Place the cookies on the prepared sheets and bake for 8 to 10 minutes, or until the edges are just barely golden. Allow them to cool completely on the baking sheet before moving them to a wire rack.
