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Adjust the oven rack to the middle position, pre-heat the oven to 350ºF (180ºC) and line a large baking sheet with baking/greaseproof paper.
In a large bowl, using a wooden spoon, mix together the softened butter, superfine/caster sugar and vanilla bean paste until combined.
Sift together the gluten free flour blend, cornstarch, cinnamon, xanthan gum and salt, and add them to the butter-sugar mixture. Mix well until combined.
Knead the dough by hand until it comes together in a ball – this might take up to 5 minutes.
Roll out the cookie dough between two sheets of baking/greaseproof paper to a thickness of about 5mm.
Cut out the cookies using a star-shaped cookie cutter.
Mix together the sugar and cinnamon for the cinnamon sugar, and place the mixture into a shallow bowl or a deep plate.
Press one side of a cookie into the cinnamon-sugar mixture. Then, flip it around and press the other side into cinnamon sugar as well.
Transfer to a lined baking sheet and repeat with the rest of the cookie dough.
Bake at 350ºF (180ºC) for 16-18 minutes until light golden brown.
Allow to cool on the baking sheet for about 5 minutes, then transfer to a wire cooling rack to cool completely.