Low FODMAP Shortbread Cookies Recipe

This buttery Low FODMAP Shortbread Cookies recipe is made with lactose-free butter, powdered sugar, gluten-free flour blend, cornstarch, and vanilla extract. The result is a crumbly, savory, and melt-in-your-mouth treat that serves as a perfect dessert for those with sensitive stomachs. This recipe creates a light snack for a cozy afternoon tea and makes a perfect batch for four people to enjoy.

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Low FODMAP Shortbread Cookies Ingredients

• 1/2 cup lactose-free butter, softened (or dairy-free buttery stick)
• 1/3 cup powdered sugar (icing sugar)
• 1 tsp vanilla extract
• 1 1/4 cups gluten-free flour blend (ensure it contains xanthan gum)
• 2 tbsp cornstarch
• 1/4 tsp salt

Optional Mix-ins:

• 1 tbsp lemon zest
• 1–2 tbsp mini chocolate chips
• 1 tbsp chopped pecans

How To Make Low FODMAP Shortbread Cookies

1. Prepare your workspace: Preheat your oven to 325°F (165°C) and line a large baking tray with parchment paper to prevent sticking.
2. Cream the base: In a medium bowl, mix the softened lactose-free butter and powdered sugar together until the mixture is smooth and creamy.
3. Flavor the dough: Add the vanilla extract to the butter mixture and stir well to combine.
4. Combine dry ingredients: Sprinkle in the gluten-free flour, cornstarch, and salt. Mix until a soft dough forms; keep mixing even if it looks crumbly at first, as it will eventually come together.
5. Shape the cookies: Press the dough into a disk about 1/2-inch thick. Cut the dough into wedges or use a round cookie cutter to create individual shapes.
6. Chill the dough: Place the cut cookies on the prepared tray and chill in the refrigerator for 10 minutes to help them keep their shape while baking.
7. Bake to perfection: Bake for 12–14 minutes until the edges are just barely golden.
8. Cool and set: Let the cookies rest on the tray for 10 minutes before moving them to a wire rack to cool completely.

Recipe Tips

• Use Room Temperature Butter: Ensure your butter is soft but not melted. This helps it cream properly with the sugar to create a “short” or tender texture.
• Don’t Skip the Cornstarch: Adding cornstarch interferes with gluten development (though this is gluten-free) and provides that signature “snap” and delicate crumb.
• Measure Flour Carefully: Gluten-free flour can be dense. Use the “spoon and level” method to avoid adding too much, which can make the cookies dry.
• Check Your Flour Blend: Ensure your blend includes xanthan gum. This acts as the “glue” that replaces gluten, preventing your cookies from falling apart.

What To Serve Shortbread Cookies

These Low FODMAP Shortbread Cookies are delightful when paired with a hot cup of peppermint or ginger tea. You can also serve them alongside a bowl of lactose-free vanilla yogurt or a few fresh strawberries for a balanced dessert. For a festive touch, dip half of each cooled cookie into a small amount of melted dark chocolate.

How To Store Shortbread Cookies Leftovers

• Refrigerate: Place leftovers in an airtight container and store at room temperature for up to 5 days, or in the fridge for up to a week to keep them crisp.
• Freeze: Wrap cookies tightly in plastic wrap and place them in a freezer-safe bag. They will stay fresh in the freezer for up to 3 months.

Low FODMAP Shortbread Cookies Nutrition Facts

• Serving Size: 2 cookies
• Calories: 145 kcal
• Total Fat: 9g
• Saturated Fat: 6g
• Cholesterol: 20mg
• Sodium: 110mg
• Total Carbohydrate: 16g
• Dietary Fiber: 0.5g
• Sugars: 4g
• Protein: 1g

Frequently Asked Questions

• Why is my dough so crumbly? Gluten-free doughs often take a little longer to hydrate. Keep pressing and mixing the dough with your hands or a spatula; the warmth from your hands will help the butter bind the flour together.
• Can I use regular butter? If you are not following a strict Low FODMAP or lactose-free diet, you can use regular unsalted butter. However, for those with IBS, lactose-free butter is the safer choice.
• Can I make these vegan? Yes! You can substitute the lactose-free butter for a high-quality dairy-free buttery stick. Avoid tubs of margarine, as they often have too much water content for shortbread.

Try More Recipes:

• Low FODMAP Rice Pudding Recipe
• Low FODMAP Rice Krispie Treats Recipe
• Low FODMAP Pumpkin Pie Recipe