• Preheat oven to 375. Line baking sheet with parchment paper.(I prefer light colored baking sheets for cookies.  They absorb less heat.  The cookies won’t brown as quickly on the bottom).
• Combine cold butter and sugar in a large mixing bowl.  Using the paddle attachment, mix just until combined; 1-2 minutes.
• Add egg and extract(s). Continue mixing for 1-2 more minutes.
• Combine gluten free flour and salt in a separate bowl.
• Slowly add the dry mixture to the wet and blend slowly.
• Continue adding the dry ingredients just until the dough starts to form a ball.
• Remove the dough and form into two balls. Chill in plastic wrap in refrigerator for about 30 minutes.
• Remove from fridge and place on silpat or parchment paper sprinkled with powdered sugar.
• Use a sheet of parchment paper over the dough for rolling.  This will keep extra “dusting” being incorporated into the dough.
• Roll out to desired thickness. 1/8 inch for thinner, crispier cookies.   ¼ inch for thicker, softer and chewier cookies.
• Bake for approximately 8 minutes. Check the oven at 7 minutes.
• Remove when the cookies are just “set”. If you like crispier cookies, remove when a light golden hue is just appearing at the edges.
• Don’t forget – cookies continue to bake after being removed from the oven.
• Let cookies cool completely on a wire rack.

Sugar Cookie Icing

• In a medium sized bowl, combine all ingredients.
• Stir until well blended. If too thick, add just a little bit of milk at at time.
• If you added too much liquid, add more powdered sugar until you reach the desired consistency. 
• Add gel food coloring for colored icings.
• Pipe or spread on cookies. Add sprinkles and your imagination for an awesome decorated sugar cookie!