3/4 cup unsalted butter, softened to room temperature
3/4 cup granulated sugar
1 large egg, room temperature
1 1/2 teaspoons alcohol-free vanilla extract
1/2 teaspoon almond extract (optional, for a classic bakery taste)
Festive sprinkles or colored sanding sugar for decorating
Instructions
In a large mixing bowl, beat the softened butter and granulated sugar together using an electric mixer on medium-high speed. Continue mixing for about two to three minutes until the mixture looks pale and fluffy. This process incorporates air, which helps give the cookies a delicate bite.
Add the egg, alcohol-free vanilla extract, and almond extract to the butter mixture. Beat again on medium speed until the ingredients are fully combined. Scrape down the sides of the bowl with a spatula to make sure everything is evenly incorporated.
In a separate small bowl, whisk together the gluten-free flour, baking powder, and salt. Gradually add the dry flour mixture to the wet ingredients while mixing on low speed. Continue until a soft dough forms. If the dough feels too sticky, you can add one additional tablespoon of flour, but be careful not to overmix.
Divide the dough into two flat discs and wrap them tightly in plastic wrap. Place them in the refrigerator for at least one hour. This step is crucial as it prevents the cookies from spreading too much in the oven. Once chilled, roll the dough out on a lightly floured surface to about a quarter-inch thickness and cut out your desired holiday shapes.
Preheat your oven to 350 degrees Fahrenheit. Place the cutouts on a baking sheet lined with parchment paper, leaving about an inch of space between each cookie. Bake for 8 to 10 minutes, or until the edges are just barely starting to turn golden. Allow the cookies to cool on the baking sheet for five minutes before transferring them to a wire rack to cool completely before decorating.
