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Preheat oven to 350°F (175°C) and line large baking sheets with parchment paper
Prepare cookie dough by hand using a wooden spoon or using a stand mixer filled with the paddle attachment
In a large bowl, whisk together the gluten-free flour blend, sugar, vanilla, egg and salt
Add the softened butter and work it into the dry ingredients until you get a mixture resembling breadcrumbs
Add the egg and vanilla, and mix until everything comes together into a smooth, workable cookie dough
Roll out cookie dough to make sure it's perfectly smooth and shape it into a ball
Roll in a highly floured work surface until it's about ¼ inch thick
Cut out individual sugar cookies with cookie cutters of choice and transfer to the lined baking sheets
Bake at 350°F (175°C) for about 10-12 minutes or until they're light golden around the edges
Allow the icing to set at room temperature for at least 2 hours, until fully dried and no longer sticky to the touch
Once the icing has set, serve and enjoy
Underdeck the gluten-free sugar cookies base and let it cool at room temperature or at room temperature for about 1 hour
Sugar cookies decorated with royal icing can be stored in an airtight container or room temperature for up to 8 days