Ingredients:

• Cookies:
• 2 1/2 cups gluten-free flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup white sugar
• 3/4 cup butter, softened
• 1 teaspoon vanilla extract
•  2 eggs
• Icing:
• 1/4 cup cream cheese, softened
• 1/4 cup butter, softened
• 1 teaspoon vanilla extract
• 1 1/2 cups confectioners’ sugar

Directions:

• Whisk flour, baking powder, and salt together in a bowl. Beat white sugar, 3/4 cup butter, and 1 teaspoon vanilla extract together in a bowl using an electric mixer; beat in eggs, 1 at a time, until mixture is smooth. Mix butter mixture into flour mixture and form dough into a ball. Wrap ball with plastic wrap and refrigerate for 1 hour.
• Preheat oven to 325°.
• Roll dough onto a lightly floured surface and cut into shapes using cookie cutters. Arrange cookies on a baking sheet.
• Bake in the preheated oven until edges begin to brown, about 10 minutes. Cool cookies on the baking sheet for 2 minutes before transferring to a wire rack to cool completely.
• Beat cream cheese, 1/4 cup butter, and 1 teaspoon vanilla extract together in a bowl using an electric mixer until smooth. Slowly beat confectioners’ sugar into cream cheese mixture until icing is smooth; spread onto cooled cookies.