These low-FODMAP sugar cookies are gluten-free, too. They taste at least as good as, if not better than, standard sugar cookies!
Maybe it’s because it snowed here in Maine for the first time today. Or, maybe it’s because I spent last evening re-organizing my baking cabinet. Whatever the reason, today seems like the day to share one of my favorite holiday recipes, low-FODMAP sugar cookies. The thing I like best about this recipe is the fact that they are at least as good as, if not better than, standard sugar cookies. The dough handles beautifully. The results are sweet and crispy. The cookies stay fresh for days, so you can make them ahead of time. And you can share them with your friends who prefer to eat gluten-free!
If you enjoy baking, please have a look at a couple of fantastic guest posts written by my co-author from IBS-Free Recipes for the Whole Family. Generous with details, Lisa Rothstein’s posts, Secrets to Successful Low-FODMAP Baking, Part 1 and Part 2, will help you become a successful baker using alternatives to regular flour.
BEST LOW-FODMAP SUGAR COOKIES
INGREDIENTS:
Cute and crispy, these low-FODMAP sugar cookies are the best!
½ cup butter (no substitutes)
1 cup granulated sugar
2 large egg yolks
1 teaspoon vanilla
1 tablespoon milk
½ teaspoon baking soda
1 cup sweet white sorghum flour
½ cup brown rice flour
¼ cup tapioca flour
¼ cup almond meal
1 tablespoon ground chia seeds
Colored sugar for decorating
PROCEDURE:
Combine softened butter, sugar, egg yolks, vanilla, and milk in a large mixing bowl, using a wooden spoon. Add the dry ingredients and stir until a stiff dough forms. If dough is too sticky, add sorghum flour one tablespoon at a time and stir to combine.
Use hands to form two flattened balls of dough. Wrap tightly with plastic wrap and chill dough for at least one hour.
Preheat oven to 350°F.
Dust a counter top and a wooden rolling pin liberally with sorghum flour. Remove one dough ball at a time from the refrigerator, unwrap it, and roll it out to ⅛” thick on the counter top. Use more sorghum flour on top of the dough if it sticks to the rolling pin. Cut out shapes with cookie cutters, sprinkle with colored sugar and transfer to an ungreased baking sheet using a thin metal spatula. Leave at least ½ inch between cookie shapes.
Bake for 8 minutes or until edges begin to turn golden brown. Remove the baking sheet from the oven and allow the cookies to cool for 2-3 minutes before using a metal spatula to transfer them to a wire cooling rack. Enjoy immediately or store cooled cookies in an airtight container until serving.
Serves: 16 (2 cookies each)
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