Beat the butter and powdered sugar using a mixer for approximately 5-7 minutes. Sift the gluten-free all-purpose flour into the butter mixture and mix for 2 minutes. Add egg, almond flour, and cinnamon, and knead into a ball with your hands. Wrap in plastic wrap and put in the fridge for 1 hour.
Spread the dough on a floured surface and roll out to about ⅓ inch thick. It’s best to work in batches and keep the rest of the dough in the fridge. Cut out as many cookies as will fit, using a heart-shaped cookie cutter. Sprinkle the cookies with granulated sugar.
Transfer to a baking sheet lined with parchment paper and bake for 15 minutes. Cool and serve.