Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper. Set aside.
In a large bowl, cream butter and powdered sugar with an electric mixer for 2-3 minutes, until light and fluffy.
Then, add egg, vanilla extract, almond extract, and salt; beat until smooth, about another minute.
Gradually mix in the gluten-free flour blend, half a cup at a time, mixing until no more streaks of flour remain.
Scoop the dough out onto a piece of parchment paper and pat into a circle about 1 inch thick. Chill the dough in the refrigerator for at least an hour to firm up for rolling.
Lightly dust your work surface and rolling pin with powdered sugar. Roll out the dough to 1/4 inch thickness and cut with cookie cutters.
Place cookies on the prepared baking sheet, leaving 2 inches in between each cookie. If you really want the cookies to hold their shape when baking, you can freeze them for 10-15 minutes or refrigerate for another 30 minutes.
Bake cookies at 375°F (190°C) for 8-10 minutes until they are lightly browned on the edges and the center of the cookie is matte and no longer shiny. The cookies will not be browned completely.
Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to finish cooling.
Cool completely before frosting with royal icing as directed below.