Sift the dry ingredients: In a large bowl, sift together 4 cups of gluten-free flour, ⅓ cup cornstarch, and ¼ teaspoon salt.

Cream the butter and sugar: In another bowl, cream together 1 cup of softened butter and 1 cup of granulated sugar until light and fluffy.

Add the eggs: Beat in 2 large eggs, one at a time, mixing well after each addition.

Stir in vanilla: Pour in 1 teaspoon of vanilla extract, stirring until combined.

Combine the mixtures: Gradually add the dry ingredients into the wet mixture, folding until fully blended.

Chill the dough: Wrap the dough in plastic wrap and chill it in the refrigerator for at least 30 minutes.

Preheat the oven: Preheat your oven to 375°F (190°C) and prepare a baking sheet with parchment paper.

Roll out the dough: Roll the chilled dough on a floured surface to your desired thickness and cut out shapes.

Bake the cookies: Place shapes on the baking sheet and bake for 11 to 13 minutes.

Cool and decorate: Allow cookies to cool completely and then frost and sprinkle decorations.