Step 1: Cream the Butter and Sugars

In a large bowl, use the hand mixer to beat the softened butter, refined coconut oil, and granulated sugar together until creamy.

Add the egg and a splash of vanilla extract, mixing until well combined.

Step 2: Mix Dry Ingredients

In a separate bowl, whisk together the powdered sugar, xanthan gum, baking powder, sea salt, psyllium husk (if using), and gluten-free flour blend.

Step 3: Combine Wet and Dry Ingredients

Gradually add the dry ingredients to the wet mixture, mixing until a cohesive dough forms.

Step 4: Chill the Dough

Turn the dough onto a piece of plastic wrap. Press it together using the wrap to form a tight rectangle. Refrigerate for at least 30 minutes.

Step 5: Preheat and Prep

Preheat your oven to 350°F (175°C). Line your baking sheets with silicone mats or parchment paper.

Step 6: Roll and Cut

On a lightly floured (with gluten-free flour) surface, roll out the dough to about 1/4 inch thickness. Use cookie cutters to cut out shapes.

Transfer the cookies to the prepared baking sheets, leaving space between each cookie.

Step 7: Bake

Bake for 11-12 minutes, or until the edges are slightly golden. Avoid overbaking to ensure they remain soft.

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

Step 8: Decorate

Once cooled, decorate with gluten-free icing and enjoy!