In a large mixing bowl, beat softened unsalted butter with granulated sugar until creamy and fluffy, about 2-3 minutes. Then, add the room temperature egg and pure vanilla extract. Mix until smooth.

In a separate bowl, whisk together gluten-free flour blend, gluten-free baking powder, and fine sea salt. Mix until evenly combined.

Gradually add dry ingredients to the wet mixture, stirring until fully combined. The dough should be soft and slightly sticky.

Wrap the dough in plastic wrap and refrigerate for about 30 minutes.

Once chilled, remove the dough from the refrigerator and roll it out to about ¼ inch thick.

Use cookie cutters to cut out shapes and place them on parchment-lined baking sheets, leaving space for spreading.

Preheat your oven to 350°F (175°C) and bake the cookies for 8-10 minutes, watching for the edges to set.

Remove from the oven and cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.