Sugar Cookies for Cassie

Back in good old Utah my sister-in-law Cassie and I had some grand baking adventures. One treat that eluded us in our Gluten-free baking: sugar cookies. You might even call it our holy grail. There are recipes out there, sure, but they are impossible to roll out let alone cut out in fun shapes, and their texture is tragically coarse. Read: you cannot eat a cookie without a fork or spoon. Diana's sugar cookies were so soft, I thought she might hold a key for good gluten-free cookies: cream cheese.* These may not be perfect, but so far, this is the best gluten-free sugar cookie Brad and I have tried.
For this experiment I didn't use the sweet potato, although that would make them more tender and somewhat healthy. That will be the next phase of the experiment.
Cassie, these cookies are for you. With ginger frosting on top.

1pkg (8oz) Philadelphia Cream Cheese, softened
3/4 cup (1and a 1/2 sticks) butter, softened
1 cup granulated sugar
2 teaspoons Vanilla
2 1/4 cups rice flour
1/2 teaspoon baking soda
1 teaspoon xanthan gum

Preheat oven to 350 F. Beat cream cheese, butter, granulated sugar, vanilla in large bowl with electric mixer on medium-low speed until well blended. Add flour, xanthan, and baking soda: mix well.

Roll dough or flatten with your hand to 1/4-in. thickness on parchment or wax paper. Cut into
assorted shapes using 3-in. cookie cutters. Place on ungreased baking sheets.

Bake 10 to 12 minutes; they will not brown on top. Let cool on sheet for a few minutes, then transfer cookies to wire rack; cool completely before icing.