Line a baking sheet with parchment paper. Pour some GF flour into a bowl and set aside. 

In a mixing bowl, beat together the butter and sugar until light and fluffy (about 1-2 minutes). 

Add the egg and vanilla extract and mix until combined. 

Add the flour and salt, and mix on slow speed until combined. 

Scoop out about 2 ½ tbsp of dough, roll into a ball, and set it on the parchment paper. Repeat with the remaining dough, setting each cookie about 3 inches apart from each other. 

Dip your cookie stamp into the bowl of flour, then carefully stamp one of the cookie balls, pressing down firmly until the dough reaches the edges of the stamp, then lift straight up. Dip the cookie stamp into the bowl of flour between each cookie to prevent sticking.

Place the baking sheet with the cookies in the fridge for 30 minutes, and preheat the oven to 375 degrees while the cookies chill.

Bake the chilled cookies in the preheated oven for 10-12  minutes until the edges are just turning golden brown. Allow the cookies to cool completely, the move on to step 9. 

Make the glaze by mixing together the powdered sugar, 2 tbsp of water, and the vanilla extract. You want the glaze to be thin, about the consistency of simple syrup. If it’s too thick, add ½ tbsp more water at a time until it reaches the desired consistency. 

Dip the cooled cookies stamp side down in the glaze, and allow the excess to drip off. Place on a cooling rack and allow the glaze to set for at least 4 hours. After the glaze sets, these cookies can be stacked and stored in an airtight container. Perfect for gifting!