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raw rolled sugar cookie dough rolled out with star cookie cutter

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☺)

Course: Dessert
Cuisine: American
Prep Time: 15 minutes
Cook Time: 10 minutes
Chilling Time: 1 hour
Total Time: 25 minutes
Makes: 36 cookies
Calories: 89 kcal
Author: Dédé Wilson


  • 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


  1. Whisk flour and salt together in a small bowl to aerate and combine; set aside.
  2. 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.
  3. 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.
  4. Meanwhile, position racks in lower and upper oven. Preheat oven to 350°F/180°C. Line two cookie sheet pans with parchment paper.
  5. 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.
  6. 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.
Nutrition Facts
Rolled Sugar Cookies - Low FODMAP & Gluten Free
Amount Per Serving
Calories 89 Calories from Fat 27
% Daily Value*
Fat 3g5%
Saturated Fat 1g5%
Cholesterol 6mg2%
Sodium 18mg1%
Potassium 2mg0%
Carbohydrates 15g5%
Fiber 1g4%
Sugar 7g8%
Protein 1g2%
Vitamin A 10IU0%
Calcium 9mg1%
Iron 0.5mg3%
* Percent Daily Values are based on a 2000 calorie diet.