These festive cutouts are all about crisp edges, a soft buttery center, and that classic holiday shape you get from pressing cookie cutters into a chilled, workable dough. The base comes together with a gluten free flour blend and real butter, creamed until pale and fluffy for the kind of texture that holds its shape on the sheet pan but still bites tender. Chilling the dough before rolling is the trick to clean cutouts, and a quick re-chill on scraps keeps every last piece pressable. Once baked and cooled, they get finished with a smooth powdered sugar icing you can tint in batches for a whole tray of colors, plus sprinkles if you want that extra bit of sparkle. It's an easy make-ahead project too, since the dough disks and even the iced cookies hold up well in the fridge or freezer. This one's a solid pick for an egg free cookie swap or holiday dessert table.
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Whisk together the gluten free flour blend, xanthan gum, baking powder, and salt in a medium bowl until evenly combined. Set aside.
Beat the softened butter and granulated sugar in a large bowl with a stand mixer or hand mixer on medium speed until pale and fluffy, about 3 minutes.
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