Low FODMAP Snickerdoodles are a chewy sugar cookie, with slightly crisp edges, coated in cinnamon/sugar. A classic cookie that is easy to make and loved by all ages.
Low FODMAP Serving Size Info: Makes 30 cookies; 15 servings; serving size 2 cookies
For the Snickerdoodles: Whisk flour, cream of tartar, baking soda and salt together in a bowl to aerate and combine; set aside.
Position racks in upper and lower third of oven. Preheat oven to 400°F (200°C). Line two half-sheet cookie pans with parchment paper; you will be cooling them in-between uses and baking a few batches of cookies. Stir the Topping ingredients together in a small bowl.
• Make sure to cool the butter after it is melted for best results.
• Allow cookie dough to sit for at least 30 minutes, to firm up before rolling into balls.
FODMAP Information
Our recipes are based on Monash University and FODMAP Friendly science.
Please always refer to the Monash University & FODMAP Friendly smartphone apps for the most up-to-date lab tested information. As always, your tolerance is what counts; please eat accordingly. The ultimate goal of the low FODMAP diet is to eat as broadly as possible, without triggering symptoms, for the healthiest microbiome.