Cream the room-temperature butter with the sugar until fluffy.

Mix in the eggs and vanilla extract (add a splash of almond extract for extra flavor, if desired).

In a separate bowl, whisk together the gluten-free flour, baking powder, and a pinch of salt.

Gradually add the dry ingredients to the wet mixture, stopping as soon as the dough comes together — don’t overmix.

Wrap the dough and chill for at least 30 minutes.

Roll the dough to about 1/4 inch thickness on a floured surface and cut into shapes.

Bake at 350°F (175°C) for 8-10 minutes, removing when the edges are slightly golden.