Combine the softened butter and sugar in a large mixing bowl. Beat until the butter is creamed and the sugar is mixed in well.
Beat in the 4 eggs and the vanilla.
Add the remaining ingredients – gluten free flour, xanthum gum, baking powder, and salt – and beat until the ingredients are well-mixed. Be sure to scrape the sides of the bowl to make sure the all of the flour makes it into the cookies.
Form the dough into a large ball, cover tightly, and refrigerate for a few hours (but preferably over night).
Preheat the oven to 400 degrees F.
Coat the surface where you’ll roll your dough with gluten free flour. Coat your rolling pin. Take out half of the ball of dough and sprinkle the top of the dough ball with some flour as well.
Roll the dough until it’s about a quarter to a half inch thick. Use a cookie cutter to cut out your cookies.
Bake the cookies for 7-8 minutes.
Continue balling up the dough, rolling it out, and punching our cookies until you are out of dough.
Once the cookies are cooled, use this *incredible icing recipe to pipe on and fill in your icing.