Preheat your oven to 350ºF (180ºC) and adjust the oven rack to the middle position. Line a large baking sheet with baking paper. If you have multiple sheets, line 2-3 as you will bake in batches. If not, reuse the same sheet after it cools.

In a large bowl, combine the softened butter, superfine sugar, and vanilla bean paste using a wooden spoon. Mix until everything is well combined, but do not cream the butter.

Sift the gluten free flour blend, cornstarch, ground cinnamon, xanthan gum, and salt into the butter-sugar mixture. Stir until everything is mixed together. The dough will be very crumbly at first, which is normal.

Knead the dough by hand until it forms a ball, which may take up to 5 minutes.

Roll out the dough between two sheets of baking paper to about 5mm thick. This prevents cracking and avoids adding extra flour.

Use a star-shaped cookie cutter to cut out cookies from the rolled dough. A cutter about 6cm (2½ inches) in diameter will yield approximately 30 cookies.

In a shallow bowl, mix together the sugar and ground cinnamon for the cinnamon sugar. Gently press one side of each cookie into the mixture, then flip and press the other side as well.

Place the coated cookies on the lined baking sheet. You can fit around 20 cookies per sheet since they don’t spread much during baking.

Bake the cookies for 16-18 minutes until they are light golden brown. Let them cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.

Store the cookies in an airtight container in a cool, dry place for 1-2 weeks.