Mix Wet Ingredients: Mix a 1/4 cup softened butter and 1/2 cup cane sugar together using either a hand mixer or stand mixer with the paddle attachment. Add beaten egg and 1/2 tablespoon almond milk; beat again until smooth.

Mix Dry Ingredients: In a mixing bowl, combine 1 1/4 cup flour, 3/4 teaspoon ground nutmeg, 1/4 teaspoon xanthan gum, 1/4 teaspoon salt, 1/4 teaspoon baking powder, and 1/4 teaspoon baking soda.

Combine: Add dry ingredients to wet ingredients, slowly stirring by hand to combine until it has reached a dough consistency.

Refrigerate Dough: Form dough into a ball and then flatten slightly to a disk shape. Wrap in wax paper and store in the refrigerator for at least 3 hours (or overnight). 

Make Cookies: Preheat oven to 350 degrees F. In small batches, roll out dough to an 1/8-1/4 inch and cut out into whatever shape you would like (I like to roll it out with a piece of wax paper on top, but you don't have to). Place cookies on a lightly greased cookie sheet and bake for 7-9 minutes, middle rack (the bottom should be light brown when done). 

Serve: Remove and let fully cool before frosting and/or decorating.