Preparation

• Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
• In a large bowl, beat the softened butter and granulated sugar together until light and fluffy, about 2–3 minutes with an electric mixer.
• Mix in the egg and vanilla extract until fully combined and smooth.
• In a separate bowl, whisk together the gluten-free all-purpose flour, salt, baking powder, and cinnamon (if using).
• Gradually add the dry mix to the butter mixture, blending until a soft dough forms. The dough should be slightly crumbly but hold together when pressed.
• Scoop tablespoon-sized portions and roll into balls. For classic rounds, place on the baking sheet and gently flatten with the bottom of a glass. You can also use a cookie press for decorative shapes.
• Bake for 10–13 minutes, or until the edges are just golden. Rotate pans halfway through for even baking.
• Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.