Ingredients

• 1 ½ cups + 2 tablespoons gluten free flour
• 1 tablespoon cornstarch or arrowroot starch
• ½ teaspoon baking powder
• ¼ teaspoon salt
• ½ cup / 1 stick unsalted vegan butter, (slightly softened)
• ½ cup granulated sugar
• 4 teaspoons unsweetened dairy-free milk
• 1 ½ teaspoon vanilla extract
• sanding sugar (optional)

Instructions

1. In a medium bowl, add the flour, cornstarch, baking powder, and salt. Whisk to combine and set aside.
2. In a medium bowl, using an electric mixer, beat the butter and sugar until blended and creamy, about 3 minutes. Stop to scrape down the sides of your bowl when needed. Add milk and vanilla extract, blend again. 
3. Gradually add the flour mixture to the butter mixture and mix on low speed with your electric mixer or with a wooden spoon until a soft, sticky dough has formed. Form the dough into a ball.
4. Place the dough ball on a piece of plastic wrap and pat down into a disk. Wrap the dough disk and place in the refrigerator to chill for at least 3 hours.
5. Remove from the fridge and let it sit at room temperature for a few minutes (it may be too hard to roll out right away, especially if it has been in the fridge for longer than 3 hours).
6. Preheat oven to 350°F (177°C).  Line cookie sheet(s) with parchment paper.
7. Dust a piece of parchment paper with a little gluten free flour and place the chilled dough on top of the flour. Place another piece of parchment paper on top of the dough and using a rolling pin, roll dough out until it is ¼-inch thick.
8. Cut out shapes and place them on the prepared baking sheets, leaving at least 1-inch of space between the cookies.
9. Gather dough scraps and repeat rolling and cutting until all of the dough has been used.