Prep Time 15 mins
COOK Time 25 minutes
2 sticks butter, softened 1 ¾ cups powdered sugar 1 large egg 2 tsp vanilla extract 2 ¾ cup gluten free flour with xanthan gum 2 tsp baking powder ½ tsp fine sea salt VANILLA GLAZE 2 c powdered sugar 2 tsp vanilla extract 6-7 tbsp heavy cream 3 drops food coloring, optional 3 tbsp sprinkles
- one for one gluten free baking powder is the perfect substitute! - crispy edges and perfectly soft centers - no need to chill the dough!
Cream the butter and powdered sugar with a hand mixer until light in color and very fluffy. Add egg, and beat until completely blended. Then add vanilla and beat 30 seconds more.
Whisk flour, baking powder, and salt in a separate bowl. Add the flour mixture to the butter mixture in thirds, mixing by hand after each addition.
The finished dough will be slightly tacky but won't stick to your fingers. REST for five minutes, but there is no need to chill the dough.
Divide the dough in four pieces; flatten each into a disc. Place a disc between two pieces of parchment or wax paper.
Roll out the dough to 1/4" thickness. Cut into desired shapes.
Transfer to an unlined baking sheet, leaving at least 1" in between each cookie.
Bake at 375°F for 7 minutes, until the edges are just barely golden brown; the centers will still be a bit soft.
Transfer to a wire rack to cool completely, then add glaze (swipe for our favorite method!)
Whisk powdered sugar, vanilla, and heavy cream until just slightly thicker than honey. Add food coloring at the end (if desired) and whisk until evenly colored.
Transfer the glaze to a shallow bowl, then dip a cookie into the glaze.
Hold the cookie over the bowl until the excess glaze runs off.
Pop any large air bubbles with a toothpick, if desired (I skip this, because the sprinkles will hide any small imperfections!)
Place the glazed cookie back onto a baking sheet, then dust with sprinkles while the glaze is still wet. Allow 2 hours for the glaze to form a crust.