• In a large bowl, cream sugar, butter, and shortening with a hand mixer on medium speed until well-blended and fluffy, approximately 3 minutes. Add vanilla and egg and beat until smooth.
• Mix in gluten-free flour, baking powder, and salt. The mixture will be crumbly.
• Press dough together to form a ball. Cut in the in half, wrap each half in plastic, or place in an airtight container. Refrigerate for 1 hour (up to two days).
• Preheat oven to 375℉. Prepare 2 baking sheets: cover with a silicone baking mat or parchment paper. Set aside.
• Leave half the dough in the fridge and roll out the other half to ¼ inch thick. To prevent sticking, lightly flour the work surface or roll the dough between two sheets of parchment paper.
• Use 2-3" cookie cutters to cut out shapes. Place 1-inch apart on the prepared baking sheets.
• Bake at 375℉ for approximately 7-8 minutes until the edges are golden. Allow to cool on the baking sheet for two minutes. Carefully transfer to a cooling rack until completely cool, approximately 12 minutes.
• Repeat steps 5-7 with the remaining refrigerated cookie dough.

  Tip! If you have baking sheets ready to go with cookie cut-outs, keep them in the refrigerator until ready to bake. This will prevent the cookies from spreading while baking.

Decorate

• Easy Cookie Icing: Use a fork or small whisk to mix powdered sugar and milk, creating a thick glaze to drizzle on the cookies. Divide icing between three small bowls. Add 1-4 drops of red food coloring gel to one bowl of icing and green food coloring gel to another bowl. Keep the third bowl of icing white. (or color as you wish)
• Decorate with cookie icing and sprinkles. Let icing harden for approximately 30 minutes before serving.