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In a large bowl, cream together the sugar and butter until very light and fluffy, about 3 minutes.
Add the egg, milk, vanilla, and salt. Beat again until very well combined. (It may look separated at first, then blend smoothly.)
Add the flour and beat on low speed until combined. Cover and refrigerate at least 1 hour (or freeze 30 minutes until dough is very cold.
Preheat oven to 350°F. Then line your baking sheets with parchment paper (or leave ungreased).
Lightly flour a rolling surface with gluten-free flour.
Roll half the cold dough to about ¼" thick. Let the dough sit 5–10 minutes if too firm. Then cut with cookie cutters and transfer to baking sheets. Repeat with the remaining dough. Chill cutouts if the dough warms.
Bake 10–12 minutes until set.
Cool 5 minutes on the sheet, then transfer to a wire rack to cool completely.
Decorate with your favorite sugar cookie icing. Store airtight up to 3 days.