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.
For another simple cookie, check out our Low FODMAP Shortbread.
Christmas Cookies & Treats
We often turn to these rolled cookies during the winter holidays, and we have more extra-special cookies and treats for you:
- Low FODMAP Vanilla Crescents
- Night Before Christmas Mice
- Florentines Bars
- Chocolate Whiskey Balls
- Thumbprint Cookies
- Gingerbread Cookies
- Crinkle Cookies
- Pecan Butterballs
- Low FODMAP Fruitcake
- And many, many more
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☺)
- 2 cups (290 g) gluten-free all-purpose flour, such as Bob’s Red Mill 1 to 1 Baking Flour
- 1/4 teaspoon salt
- 1/2 cup (113 g) unsalted butter, at room temperature, cut into pieces
- 1 cup (198 g) sugar
- 2 teaspoons vanilla extract
- 1 large egg, at room temperature
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 ¼ 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 ½ 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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Tell Us What You Think
8 comments for “The Best Rolled Sugar Cookies – Low FODMAP & Gluten-Free”
Great recipe. Also made your chocolate chip cookies for the holidays this year. Thank you.
Thank you for letting us know Beth! Enjoy and happy baking to you!
This recipe was a big hit and the cookies came out beautifully. Honestly, this will be our family go-to holiday sugar cookie recipe! We made the double chocolate peppermint cookies as well – you would never know something so decadent could be low FODMAP. Thank you for making our holidays just a little bit sweeter!
Thank you so much for letting us know! And YES, it does make a difference to hear how our recipes and articles are helping in practical ways! Happy holidays!
Can butter be replaced with oil? Or is there a low fodmap dairy free butter that you recommend?
Hi Becky, this recipe has been developed and tested as presented and is very much about the buttery flavor and its easy-to-roll texture – all of which the butter provides. Oil will not work. You could try a margarine such as Earth Balance baking sticks, but the texture and flavor will not be the same and you might have to play with amounts of flour, chilling times, and the way you work the dough. It could work, but it will not be “this” cookie. Let us know if you experiment.
I made these cookies today for my family and I as a fun holiday treat! I have IBS so I wanted to make a sugar cookie I could actually eat and by golly these were it. My mom said they were one of the best sugar cookies. ever. Thank you for this amazing recipe! I will definitely be making these again.
Lydia, thank you for writing. So thrilled that you had tasty fun! It is so gratifying that we can continue to have our holiday traditions while following the diet. Be sure to check in for other holidays – I have some things cooked up for Valentine’s Day:)