Preheat oven to 350°F and spray your baking sheet or stone with Avocado Oil
In a large bowl, beat the softened butter and powdered sugar until creamy.
Add the egg and vanilla extract, mixing until fully incorporated.
In a separate medium bowl, whisk together the gluten-free flour and baking soda.
Slowly add the dry ingredients into the wet ingredients, stirring until a smooth dough forms.
Roll out the dough on a lightly floured surface and cut into desired shapes. I found that it was easier to work with right away. If the dough is too soft you could refrigerate for a few minutes, but I found letting it sit in the fridge for a long time like with a traditional sugar cookie recipe made the dough too crumbly.
Place cookies on the prepared baking sheet and bake for 8-10 minutes, or until edges are lightly golden.
Let cool completely before frosting with your favorite organic frosting.
