Super Simple Rolled Sugar Cookies
Let’s make low FODMAP Rolled Sugar Cookies! I have been a baker since I was tall enough to reach the counter. My mother indulged me in my interests and I cannot tell you how many times I ended up inadvertently flouring her kitchen floor (and cabinets and kitchen table and chairs, etc.)
Rolled sugar cookies were among the first recipes that we made together and I am very excited to bring you a gluten-free version that tastes as good as the cookies of my childhood.
Cookies with Family History
And speaking of children, my daughter, Ravenna, has followed me into the world of baking and cooking – and is self-taught, as am I. To see her inspirational handiwork check out our Decorated Sugar Cookie recipe.
These cookies are very similar to the basic recipes that many families have in their recipe files but ours is gluten-free and suitable for the low FODMAP diet.
The image above shows a simple sugar topping. You can get fancier if you like with elaborate icing decorations, but there is something about this homespun approach that is nostalgic for me.
Our Rolled Sugar Cookies Are Classic
Sugar cookie recipes are often the first rolled cookie taught to American children. Recipes from the early 1800s are very similar in that none of them use baking powder, which didn’t come into use till decades later.
Also, the lack of leavener helps keep the cookies nice and flat, which yields a nice surface for whatever kind of decoration you like.
Rolled Sugar Cookies - Low FODMAP & Gluten Free
Our Rolled Sugar Cookies are classic and easy to make and versatile for any occasion. And the perfect cookie to make with friends and family.
Low FODMAP Serving Size Info: Makes about 2 to 3 dozen cookies, depending on size; serving size 1 cookie (just to be safe☺)
- Whisk flour and salt together in a small bowl to aerate and combine; set aside.
- Place butter in bowl of mixer and beat with flat paddle on medium-high speed until creamy, about 2 minutes. (Or use hand-held electric mixer, beaters and a large bowl). Add sugar gradually and continue beating until light and fluffy, about 3 minutes, scraping down the bowl once or twice; beat in vanilla extract. Add egg and beat well until combined, again scraping down the bowl once or twice.
- Turn machine off, add about one-third of the flour, then turn machine onto low-speed. Gradually add remaining flour, mixing just until blended, scraping down bowl once or twice. Form into a very flat disc, wrap in plastic wrap and refrigerate at least 1 hour or until firm enough to roll. Dough may be refrigerated overnight but it is easier to work with when just chilled.
- Meanwhile, position racks in lower and upper oven. Preheat oven to 350°F/180°C. Line two cookie sheet pans with parchment paper.
- Remove cookie dough from refrigerator and roll out to 1/4 inch (6 mm) thickness on lightly floured parchment paper; I like to lightly flour the rolling pin too. Cut out cookies with shapes of choice. Transfer cookies to prepared pans placing 1 1/2 inches (4 cm) apart. Decorate with colored sugars or regular sugar either in decorative patterns or freeform using photograph for ideas. Leave unadorned if you will be decorating with icing after cooling. Check out our Decorated Sugar Cookie recipe to see icing ideas if you haven’t yet.
- Bake for about 8 to 10 minutes or until edges have just begun to turn light golden brown. Slide parchment onto racks to cool cookies completely. Cool pans between batches and repeat with remaining dough. Cookies may be stored at room temperature in an airtight container for up to 1 month.
- You will probably want to make cookies of all sizes and shapes, and I encourage you to do so! Just make sure that similarly sized cookies are on the same pan so that the baking times are even.
- These cookies are sturdy and pack well. Consider sending a care package to a loved one who is following the diet and missing their holiday treats! They also make great host gifts, homemade gifts for teachers and work perfectly as part of a cookie swap.
All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more. For a more detailed explanation, please read our article Understanding The Nutrition Panel Within Our Recipes.
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