A creamy butter icing tops these Low FODMAP Frosted Sugar Cookie Cutouts, the perfect gluten-free holiday or Christmas treat.
No Christmas cookie tray would be complete without frosted sugar cookies. I grew up with them being a staple of our holiday season. My family always had about five different types of cookies that we made each year. This included traditional German peppernuts, spritz cookies, peppermint balls, fudge, and iced sugar cookies.
The easiest of these recipes to convert to low-FODMAP are sugar cookies. I don’t think it gets more basic than sugar cookies. They also hold up well to gluten-free (and gum-free) baking. To make sugar cookies low-FODMAP, all I had to do was replace the wheat flour. Butter is low-lactose and granulated sugar is low-FODMAP as well.
I used to really like decorating cookies and cakes, but somewhere in my adult life I decided I had better things to do. So the decorations on these cookies are about as good as it gets for me these days. No piping, just spreading the frosting on with a knife and adding sprinkles. Easy, but very festive. I hope these Low FODMAP Frosted Sugar Cookie Cutouts make a nice addition to your cookie tray this holiday season!
Try these other low FODMAP holiday recipes from my collection:
Low FODMAP Frosted Sugar Cookie Cutouts
Ingredients
Cookies
- 2 1/2 cups Dianne’s Gum-Free, Gluten-Free, Low-FODMAP Flour Blend
- 1 teaspoon salt
- 1 teaspoon baking powder
- 3/4 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla
Frosting
- 1/4 cup unsalted butter, softened
- 1 teaspoon vanilla
- 2 cups confectioners’ sugar
- 1 to 2 tablespoons lactose-free milk
Instructions
- Preheat oven to 375 degrees F. Line baking sheets with parchment paper.
- In a medium bowl, stir together the flour blend, salt and baking powder. Set aside.
- In a large mixing bowl, cream together the 3/4 butter and sugar. Beat in the egg and vanilla. Slowly beat in the flour mixture and blend until mixture comes together in a dough.
- Generously flour a clean surface with more gluten-free flour and roll dough out to a 1/8- to 1/4-inch thickness. Cut into desired shapes using cookie cutters.
- Place on prepared baking sheets and bake 6 to 8 minutes, or until just starting to brown around bottom edges.
- Cool on cookie sheets at least 5 minutes before transferring to cooling rack. Cool completely before frosting.
- To make frosting, beat the 1/4 cup butter and vanilla. Blend in the confectioners’ sugar. Add milk, a teaspoon at a time, until desired spreading consistency is achieved. Use to frost cooled cookies.
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Do you think these would work with a 1 for 1 gluten free flour blend? I already bought some low fodmap flour and it’s too close to Christmas to go hunting for the various rice flours.
Yes, I think any gluten-free flour blend would work well enough.