1. Make the Dough:

2. In a medium bowl, whisk together the gluten-free flour, xanthan gum (if needed), and salt. Set aside.

3. In a large bowl or stand mixer, cream the softened butter and sugar together until light and fluffy (about 2-3 minutes).

4. Beat in the egg and vanilla extract until just combined. Scrape down the sides of the bowl.

5. Gradually add the flour mixture and mix on low speed until the dough comes together. Do not overmix.

6. Divide the dough into two equal discs, wrap tightly in plastic wrap, and chill for at least 60 minutes or up to 2 days.

7. Cut and Bake:

8. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.

9. On a lightly floured surface or between two sheets of parchment paper, roll one dough disc to about 1/4 inch thickness.

10. Use holiday-themed cookie cutters to cut out shapes. Place the cutouts on the prepared baking sheets.

11. Bake for 8-10 minutes, or until the edges are lightly golden and the centers look set but still pale. (Do not overbake!)

12. Let the cookies cool on the baking sheet for 2 minutes before transferring them to a wire rack to cool completely.

13. Icing:

14. Whisk together the powdered sugar, milk, and extract until smooth. Add more liquid for a thinner, flood consistency, or more sugar for a thick, pipeable consistency.

15. Divide the icing into smaller bowls and mix in food coloring gels as desired.

16. Decorate the fully cooled cookies as desired—drizzle, spread, or pipe intricate designs.