These classic sugar cookies roll out beautifully and hold their shape through every cutter you own, thanks to a chilled, workable dough that bakes up with just-set edges and soft centers. Butter creamed with sugar gives them that pale, fluffy base, while a splash of vanilla keeps the flavor warm and simple. A light sprinkle of sugar before baking adds a little sparkle and crunch to every edge. They're sturdy enough to decorate once cooled but stay tender in the center, making them a reliable pick for holiday platters or everyday baking. This one's a great fit for an egg free kitchen, no special equipment or fuss required beyond a rolling pin and your favorite cookie cutters.
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Whisk together the gluten free flour blend, xanthan gum (if using), baking powder, and salt in a medium bowl until evenly combined. Set aside.
Beat the softened butter and 3/4 cup granulated sugar in a stand mixer fitted with the paddle attachment (or with a hand mixer) on medium speed until pale and fluffy, about 3 minutes.
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