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Closeup of Low FODMAP Snickerdoodles on white plate with cup of coffee alongside

Low FODMAP Snickerdoodles

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

Course: Dessert, Snack, Treat
Cuisine: American
Prep Time: 10 minutes
Cook Time: 10 minutes
Chilling: 30 minutes
Total Time: 50 minutes
Makes: 15 Servings
Calories: 273 kcal
Author: Dédé Wilson

Ingredients:

Snickerdoodles:

Topping:

Preparation:

  1. For the Snickerdoodles: Whisk flour, cream of tartar, baking soda and salt together in a bowl to aerate and combine; set aside.

  2. Using an electric mixer on medium speed, beat butter, brown sugar and sugar in a large bowl until creamy, scraping down the bowl as needed. Beat in vanilla.
  3. Beat in the eggs, one at a time, until they are incorporated into the mixture. Continue beating until the mixture is pale yellow and beginning to thicken. Gradually add the dry ingredients in a few batches, beating on low speed, scraping down the bowl as necessary, until everything is well combined. Cover bowl with plastic wrap and let cookie dough to sit at cool room temperature about 30 minutes, during which the dough will firm up.
  4. 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.

  5. Roll cookie dough into 2-tablespoon sized balls – we use a 1-ounce scoop for the purpose. Toss the balls in the Cinnamon/Sugar topping until coated all over and place on prepared pans, well-spaced apart. I arrange 6 cookies on each pan, evenly set apart. No need to flatten the cookies.
  6. Bake for about 8 to 10 minutes, rotating pans back to front, and upper to lower halfway through baking. You are looking for crackled tops, slightly crispy, darker edges and the centers should still be a bit soft to the touch. Cool pans on racks, then continue with subsequent batches. Snickerdoodles can be stores in airtight containers at room temperature for up to 4 days.

Notes:

Tips

• 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.

  • Sugar: Monash University and FODMAP Friendly have both lab tested white, granulated sugar. Monash states that a Green Light low FODMAP serving size of white sugar is 1/4 cup (50 g). FODMAP Friendly simply states that they have tested 1 tablespoon and that it is low FODMAP. Regular granulated white sugar is sucrose, which is a disaccharide made up of equal parts glucose and fructose. Sucrose is broken down and absorbed efficiently in the small intestine.

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.

Nutrition Facts
Low FODMAP Snickerdoodles
Amount Per Serving
Calories 273 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 1g5%
Sodium 159mg7%
Potassium 69mg2%
Carbohydrates 38g13%
Fiber 1g4%
Sugar 18g20%
Protein 2g4%
Calcium 8mg1%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.