Low FODMAP Snickerdoodles Recipe

This buttery Low FODMAP Snickerdoodles Recipe is made with lactose-free butter, gluten-free flour blend, cornstarch, cream of tartar, and ground cinnamon. This recipe creates a chewy, tangy, and sweet cookie that is a perfect safe treat for those with sensitive stomachs. It is an ideal holiday cookie or a light afternoon snack, making enough for a batch of 18 cookies.

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Low FODMAP Snickerdoodles Recipe Ingredients

For the Cookies:

• 1/2 cup lactose-free butter, softened
• 3/4 cup white sugar
• 1 large egg
• 1 tsp vanilla extract
• 1 1/2 cups gluten-free flour blend (with xanthan gum)
• 1 tbsp cornstarch
• 1/2 tsp baking soda
• 1/4 tsp cream of tartar
• 1/4 tsp salt
• 1 tbsp lactose-free milk (optional, for dry dough)

For the Cinnamon Sugar Coating:

• 2 tbsp white sugar
• 1 1/2 tsp ground cinnamon

How To Make Low FODMAP Snickerdoodles Recipe

1. Prepare your equipment: Preheat the oven to 350°F (175°C) and line a large baking sheet with parchment paper to prevent sticking.
2. Cream the fats and sugar: In a large bowl, mix the softened lactose-free butter and white sugar together until the mixture is smooth and fluffy.
3. Incorporate wet ingredients: Add the egg and vanilla extract to the butter mixture, then mix until everything is well combined.
4. Mix the dry ingredients: Whisk in the gluten-free flour, cornstarch, baking soda, cream of tartar, and salt, stirring until a soft dough forms.
5. Adjust dough consistency: If the dough feels too crumbly or dry, stir in 1 tablespoon of lactose-free milk to help it come together.
6. Prepare the coating: In a separate small bowl, combine the extra sugar and ground cinnamon for the signature snickerdoodle finish.
7. Shape and roll: Scoop the dough into 1-tablespoon sized balls and roll each one thoroughly in the cinnamon sugar mixture.
8. Flatten and bake: Place the balls on the baking sheet with space to spread, flatten them slightly with your fingers, and bake for 9–11 minutes.
9. Cool and set: Let the cookies rest on the tray for 10 minutes to finish setting before moving them to a wire rack.

Recipe Tips

• Use Cream of Tartar: This is the secret ingredient that gives snickerdoodles their signature “tang” and prevents the sugar from crystallizing, keeping them soft.
• Check Your Flour: Ensure your gluten-free blend contains xanthan gum; if it doesn’t, the cookies may fall apart or become too crumbly.
• Don’t Overbake: These cookies should look slightly underdone in the center when you pull them out. This ensures they remain chewy rather than crunchy.
• Room Temperature Butter: Make sure your lactose-free butter is truly softened but not melted. This helps the air incorporate for a lighter cookie texture.

What To Serve Snickerdoodles

These warm cinnamon cookies are wonderful alongside a glass of cold lactose-free milk or a steaming cup of peppermint tea. For a festive touch, serve them with a scoop of dairy-free vanilla ice cream or a side of fresh berries to balance the sweetness.

How To Store Snickerdoodles Leftovers

• Refrigerate: You can store these cookies in an airtight container at room temperature for up to 5 days, or in the refrigerator for up to a week to keep them extra fresh.
• Freeze: To freeze, place the baked cookies in a freezer-safe bag for up to 3 months. You can also freeze the raw dough balls and bake them fresh whenever a craving hits.

Low FODMAP Snickerdoodles Recipe Nutrition Facts

• Serving Size: 1 cookie (yields 18)
• Calories: 115 kcal
• Total Fat: 5.5g
• Saturated Fat: 3.2g
• Cholesterol: 22mg
• Sodium: 110mg
• Total Carbohydrate: 16g
• Dietary Fiber: 0.5g
• Sugars: 10g
• Protein: 1g

Frequently Asked Questions

• What is cream of tartar? Cream of tartar is a dry, powdery acid that is a byproduct of winemaking. It is used in snickerdoodles to provide a subtle tang and a soft, chewy texture that distinguishes them from regular sugar cookies.
• Can I use coconut oil instead of butter? Yes, you can use refined coconut oil (solid state) as a dairy-free substitute. However, the cookies may have a slightly different flavor and a more crisp edge compared to the buttery version.
• Is this recipe safe for the Elimination Phase of the Low FODMAP diet? Yes! All ingredients listed, including the gluten-free flour and lactose-free dairy, are considered low FODMAP in standard serving sizes.

Try More Recipes:

• Low FODMAP Shortbread Cookies Recipe
• Low FODMAP Rice Pudding Recipe
• Low FODMAP Rice Krispie Treats Recipe