Method

Preheat oven to 350°F. Line two large baking sheets with parchment paper; set aside.

In large bowl, using electric mixer on medium speed, beat butter with cream cheese until light and fluffy. Beat in sugar until smooth, 1 to 2 minutes. Beat in eggs, one at a time; beat in vanilla until smooth, 1 to 2 minutes. Reduce speed to low; beat in flour in three additions. Beat in salt until combined.

Divide dough in three equal portions. (If you are making any of the cookie variations, continue with recipes on right, using one portion of dough.) Wrap each in plastic wrap and flatten into discs. (Make- ahead: Can be refrigerated for up to 2 days. Let stand at room temperature for 10 minutes before using.)

On floured work surface, roll out dough, one disc at a time, to 1/3-inch thickness. Using 2 1/2-inch round cookie cutter, cut out shapes, re-rolling scraps as necessary. Place 1 inch apart on prepared baking sheets. Bake on upper and middle racks of oven, switching and rotating baking sheets halfway through baking time, until edges of cookies are lightly golden, 13 to 17 minutes. Let cool completely. (Make-ahead: Can be stored in airtight container and refrigerated for up to 5 days or frozen for up to 2 months.)

Switch it up

Linzer Cookies
Using electric mixer on medium speed, add 3/4 cup ground almonds and 1 tsp almond extract to one portion of the Gluten-Free Sugar Cookie dough; beat until combined.

On floured work surface, roll out dough to 1/3-inch thickness; using 2 1/2-inch round cookie cutter, cut out shapes, rerolling scraps as nec- essary. Using 1-inch round cookie cutter, cut holes in centres of half of the cookies. Place cookies 1 inch apart on prepared baking sheets. Bake on upper and middle racks of oven, switching and rotating bak- ing sheets halfway through baking time, until edges of cookies are lightly golden, 13 to 17 minutes. Let cool completely.

Dust cut-out cookies with icing sugar. In microwaveable bowl, warm 1/2 cup of your choice of jam. Spoon heaping teaspoon of jam onto whole cookies; top each with cut-out cookie to form sandwich.

Gingerbread Cookies
Using electric mixer on medium speed, add 1/2 cup gluten-free flour blend, 1/4 cup fancy molasses and 1 1/2 tsp each cinnamon and ground ginger to one portion of the Gluten-Free Sugar Cookie dough; beat until combined. On floured work surface, roll out dough to 1/3-inch thickness; using gingerbread man cookie cutter, cut out shapes, re-rolling scraps as necessary.

Place cookies 1 inch apart on pre- pared baking sheets. Bake on upper and middle racks of oven, switching and rotating baking sheets halfway through baking time, until edges of cookies are lightly golden, 13 to 17 minutes. Let cool completely.

In bowl, whisk together 1 cup icing sugar and 2 tbsp 2% milk until smooth. Transfer to piping bag fit- ted with small round tip. Decorate cookies as desired.

Snowball Cookies
Using wooden spoon, stir 3/4 cup chopped walnuts into one portion of the Gluten- Free Sugar Cookie dough. Shape dough into 2 tbsp balls; place balls 1 inch apart on prepared baking sheets. Bake on upper and middle racks of oven, switching and rotating baking sheets halfway through baking time, until bottoms of cookies are lightly golden, 10 to 12 minutes. Let cool slightly.

Place 3/4 cup icing sugar in bowl. Roll warm cookies in icing sugar and place directly on wire rack to cool completely. Roll again in icing sugar.

Dried Fruit & Pistachio Cookies
Using electric mixer on medium speed, add 1/3 cup each dried cranberries, dried apricots and roughly chopped shelled pistachios to one portion of the Gluten-Free Sugar Cookie dough; beat until combined. Shape dough into log and wrap in plastic wrap. Refrigerate for at least 2 hours.

Slice cooled dough into 1/3-inch slices and place on prepared baking sheets. Bake on upper and middle racks of oven, switching and rotating baking sheets halfway through baking time, until edges of cookies are lightly golden, 13 to 17 minutes. Let cool completely.

In microwaveable bowl, microwave 3/4 cup white chocolate chips on high in 30-second increments, stirring after each, until melted and smooth. Dip each cookie halfway in white chocolate; place on rack until chocolate is set.

Chocolate Cherry Cookies
In bowl, whisk together 1/4 cup cocoa powder, 1 tbsp icing sugar and 5 tbsp warm 2% milk until smooth. Using electric mixer on medium speed, add cocoa powder mixture to one portion of the Gluten-Free Sugar Cookie dough; beat until combined. Add 1/2 cup gluten-free flour blend; beat to combine. Shape into 2 tbsp balls. In bowl, place 3/4 cup tubinado sugar. Roll balls in sugar and place 1 inch apart on prepared baking sheets. Using your thumb, press centre of each ball to create an indent. Place one candied cherry in each indent.

Bake on upper and middle racks of oven, switching and rotating baking sheets halfway through bak- ing time, until edges of cookies are lightly golden, 13 to 17 minutes. Let cool completely.