Low-FODMAP Lemon Butter Cookies with Lemon Buttercream Frosting; Gluten-free

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Do you love lemon as much as I do?

You’re in luck!

My low-FODMAP Lemon Butter Cookies with Lemon Buttercream Frosting are the ULTIMATE lemon fix.

Sweet and tart, with a buttery, crunchy texture, they can be sprinkled with sugar or covered in my low-FODMAP lemon buttercream frosting.

They are a lemon lovers heaven.

Bring low-FODMAP Lemon Butter Cookies to wedding and baby showers, graduations or any celebration! So pretty, bright and cheerful, they are like cookie sunshine.

Plus, low-FODMAP Lemon Butter Cookies are baked in just 30 minutes.  What are you waiting for?

For other lemony inspiration you may also love:

All IBS-friendly and gluten-free too! Or check out over 300 more low-FODMAP Recipes on my blog.

Be healthy and happy,

Rachel Pauls, MD


Low-FODMAP Lemon Butter Cookies with Lemon Buttercream Frosting; Gluten-free

Although this recipe has not been tested, a single serving should be low-FODMAP based on the ingredients

Yield: 36 cookies; serving size 1-2 cookies if frosted, 3 cookies if no frosting used

Prep time: 14 min

Bake time: 14-16 min

Total time: 30 min

Bake 325 F

Ingredients

For low-FODMAP lemon cookies

  • 3/4 cup butter, softened
  • 1 & 1/4 cups granulated sugar, plus extra for dipping glass
  • 2 large eggs, room temperature
  • 3 cups all-purpose, low-FODMAP, gluten-free baking flour (I used Authentic Foods GF Classical Blend- I have found it works best in my recipes, and proved it with my low-FODMAP Flour Bake Off!)
  • 1 tsp xanthan gum (if not added to your flour)
  • 1 & 1/2 teaspoons baking powder
  • 3/4 teaspoon salt
  • 1/4 cup lactose-free sour cream or regular sour cream
    • You can enjoy up to 2 tbsp of regular sour cream per low-FODMAP serving if you tolerate lactose
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon lemon extract (optional, for a stronger lemon flavor)
  • 1 tbsp lemon zest
  • 1 tbsp fresh lemon juice (you will need about 2 lemons for this whole recipe if you make the frosting too)
    • Do not substitute lemon concentrates, they tend to have higher levels of FODMAPs and do not taste the same
  • Optional: low-FODMAP Lemon Sugar

For low-FODMAP Lemon Buttercream frosting

This amount of frosting is enough for spreading, but if you want to pipe thickly like I did, then I suggest doubling the recipe. If you wish to use this recipe for cake, then this is enough for a single layer cake or about 12 cupcakes.

  • ½ cup dairy-free, low-FODMAP vegan margarine or butter, softened
  • 4 cups confectioners sugar
  • 1/8 tsp salt
  • 2 tbsp fresh lemon juice
  • 1 tbsp fresh lemon zest
  • 1-2 tbsp low-FODAP milk (almond milk or lactose-free milk), to desired consistency

Directions

  • Preheat oven to 325 degrees F and place rack in center of oven
  • Line two rimmed baking sheets with parchment paper or silicone baking sheets
  • Beat butter and sugar until fluffy on medium speed
  • Add the eggs, one at a time
  • Stop the mixer and scrape down the bottom and sides of the bowl
  • Turn mixer to low speed
  • Add the low-FODMAP flour, xanthan gum, baking powder, and salt
  • Mix on low until combined
  • Add the sour cream, vanilla extract, lemon extract (if using), lemon juice and zest
  • Mix until combined
  • Scoop using small cookie scoop or tablespoon, onto prepared baking sheets, about 2 inches apart
  • Flatten with the bottom of a small glass.  If you don’t plan on frosting the cookies, then first dip the glass bottom in granulated sugar
  • Bake until cookies are set, about 14-16 minutes
    • Cookies should be very slightly golden
    • Since ovens vary, check yours about 3 minutes earlier and allow extra time if not done
  • Allow cookies to cool on the pan for two minutes before transferring them to a wire rack
  • While cooling, prepare the low-FODMAP lemon buttercream frosting:
  • Beat butter or margarine until smooth
  • Slowly add sugar until fluffy (be careful as the sugar can make a mess- I usually place a dish-towel over my mixer to protect the counter)
  • Then mix in the lemon zest and lemon juice, add milk 1 tbsp at a time to desired consistency
    • For piping, will need a thicker frosting then if you intend to spread the frosting on the cookies
  • Spread or pipe frosting on cooled cookies

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2 Comments

  1. Courtney N February 7, 2020
    • Rachel Pauls Food February 7, 2020

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