In a medium bowl, stir together flour blend, baking powder and salt.
In the bowl of a stand mixer, beat granulated sugar and butter until mixture is creamy. It should be thick and well incorporated.
Add vanilla extract and mix again for a few seconds. Beat in eggs, 1 at a time. The mixture should be more thin, but still hold together.
Add flour mixture to butter mixture. Mix on medium until completely combined, about 2 minutes.
Wrap ball of dough with plastic wrap and lightly pat it into a disk. Refrigerate for at least 2 hours or overnight.
Preheat oven to 325 degrees F. Prepare baking sheets by placing parchment paper on each one.
Remove disk from the refrigerator and divide the dough in half. Refrigerate one half. Sprinkle surface lightly with flour blend and roll dough to ¼ inch thick.
Cut with floured cookie cutters. Move each cookie to the prepared baking sheets.
Bake in the preheated oven for about 11 - 12 minutes. They will not brown. Cool cookies on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Frost using gluten free frosting (recipe linked in notes).
Video
Notes
Make sure ingredients are at room temperature.
Weigh the flour with a digital scale.
Refrigerate dough for at least 2 hours.
Roll half the dough at a time. Keep the other half refrigerated.
Sprinkle the surface with flour to prevent the dough from sticking.
Bake the cookies for the indicated time - they will not get brown.