Gather all your ingredients and measure them out.

In a medium bowl, whisk together the gluten-free flour, cornstarch, and salt.

In a large bowl, cream the softened butter and powdered sugar together until light and fluffy, about 2-3 minutes.

Add the vanilla extract to the butter and sugar mixture and mix until well combined. Gradually add the dry ingredients and mix on low speed until the dough comes together.

Transfer the dough to a lightly floured surface and roll it out to about 1/4 inch thick. Cut into desired shapes.

Chill the shaped cookies in the refrigerator for 30 minutes.

Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper. Bake the cookies for 12-15 minutes until the edges are lightly golden.

Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.