Gluten Free Brown Sugar Cookies

Step 1: Whisk together flour, baking powder and salt in a medium bowl, set aside.

Step 2: In a large bowl or bowl that attaches to the stand mixer, cream together the butter and brown sugar until fluffy. Scrape down the sides of the bowl. Add the egg, beat to combine. Add the vanilla, beat to combine. Scrape down the sides of the bowl.

Step 3: Set the speed to low and slowly spoon in the flour mix. When flour is fully incorporated, turn off the machine and scrape down the sides. Mix with a sturdy spoon. Refrigerate dough for 20-30 minutes.

Step 4: Remove dough from refrigerator. Form 1″ diameter balls of dough and place each ball about 2 inches apart on a parchment-lined cookie sheet. Use the cookie stamp to gently press down on each ball with a rocking motion to allow the dough to fill every crevice of the design, until the cookie is about 1/2″ thick. You may need to roll the balls of dough in granulated sugar (or flour) and dip the stamp in the same to help the stamp release from the dough.

Step 5: Place the cookie sheet into the refrigerator for another 20-30 minutes.

Preheat oven to 350 F

Step 6: Remove the cookie sheet(s) of stamped cookies from refrigerator. Optional: sprinkle on a topping.

Step 7: Place the sheet in the center of a preheated oven.

Step 8: Bake for about 10-11 minutes. Cookies are done when tops and edges appear light golden brown. Actual baking time will depend on the size and thickness of your cookies, so monitor the first batch closely.

Step 9: Remove from the oven and allow cookies to cool on the sheet for a few minutes before transferring to a rack to finish cooling. When completely cool, store in an airtight container on the counter for a few days, or in the freezer for up to a month.