This sweet Low FODMAP Sugar Cookies is made with gluten-free flour, unsalted butter, white granulated sugar, a large egg, and pure vanilla extract. This recipe creates a buttery, tender, and soft cookie that is a perfect sweet treat. These cookies are a great choice for a festive holiday party or a cozy year-round snack, making enough for 24 cookies.

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Low FODMAP Sugar Cookies Ingredients

2 1/4 cups gluten-free all-purpose flour blend (with xanthan gum)
1/2 teaspoon baking powder
1/4 teaspoon fine salt
3/4 cup unsalted butter, softened (or lactose-free butter)
3/4 cup white granulated sugar
1 large egg
2 teaspoons pure vanilla extract
2 tablespoons milk (lactose-free cow’s milk or unsweetened almond milk)
Optional: 2–3 tablespoons extra sugar for rolling

How To Make Low FODMAP Sugar Cookies

Prepare your tools: Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper to prevent sticking.
Mix the dry ingredients: In a medium bowl, whisk together the gluten-free flour, baking powder, and salt until well combined.
Cream the butter: In a separate large mixing bowl, beat the softened butter and sugar together until the mixture looks light and fluffy. Creaming means mixing fat and sugar together to trap air, which helps the cookies rise.
Add wet ingredients: Mix the egg and vanilla extract into the butter mixture, stirring until the batter is smooth.
Combine and add milk: Gradually stir the dry ingredients into the wet mixture. Add the milk and stir until a soft, uniform dough forms.
Shape the dough: Scoop tablespoon-sized balls of dough and roll them in the extra sugar if you want a sparkly finish.
Flatten and bake: Place the balls on the baking sheets and flatten them slightly with your fingers. Bake for 9–11 minutes, or until the edges are a light golden brown.
Cool the cookies: Let the cookies rest on the pan for 5 minutes before moving them to a wire rack to cool completely.

Recipe Tips

Check for Xanthan Gum: Ensure your gluten-free flour blend includes xanthan gum. This ingredient acts as a “glue” to replace gluten, keeping your cookies from falling apart.
Use Room Temperature Butter: Softened butter creams much better than cold butter. This creates a smoother dough and a better cookie texture.
Don’t Over-bake: These cookies are best when they are soft. Take them out of the oven as soon as the edges are firm; they will finish hardening as they cool on the hot pan.
Measure Flour Correctly: Instead of scooping the flour with the cup, spoon it into the measuring cup and level it off. This prevents using too much flour, which can make the cookies dry.

What To Serve Sugar Cookies

These sweet treats are delicious on their own or paired with a cold glass of lactose-free milk. For a cozy afternoon snack, serve them with a cup of herbal tea or a low FODMAP coffee. They also make a wonderful addition to a dessert platter alongside fresh strawberries or a scoop of dairy-free vanilla ice cream.

How To Store Sugar Cookies Leftovers

Refrigerate: Keep your cookies in an airtight container at room temperature for up to 5 days. If your kitchen is very warm, you can store them in the refrigerator for up to a week.
Freeze: You can freeze baked cookies in a freezer-safe bag for up to 3 months. You can also freeze the raw dough balls and bake them later; just add 1-2 minutes to the baking time.

Low FODMAP Sugar Cookies Nutrition Facts

Serving size: 1 cookie
Calories: 115 kcal
Total Fat: 6g
Saturated Fat: 3.5g
Cholesterol: 22mg
Sodium: 48mg
Total Carbohydrate: 15g
Dietary Fiber: 0.5g
Sugars: 7g
Protein: 1g

Frequently Asked Questions

Can I use coconut flour instead of a gluten-free blend? No, coconut flour absorbs much more liquid than other flours. This would make the cookies very dry and crumbly. It is best to stick to a 1:1 gluten-free all-purpose blend.
Are these cookies safe for people with IBS? Yes, these cookies are designed to be low FODMAP. By using gluten-free flour and lactose-free dairy, you avoid common triggers while still enjoying a classic dessert.
How do I know when the cookies are done? The cookies will still look a bit soft in the center when they are done. Look for the edges to be just slightly golden and firm to the touch.

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