As a kid, I loved Lemonheads candy. That sour, face-puckering lemony taste with the burst of sugar was my kind of treat. That’s also why one of my favorite holiday cookies was my Aunt Ruth’s lemony sugar cookies. Like my honey cookies, her sugar cookies were soft and moist—and quite unlike the typical crunchy sugar cookies everyone else’s mom was baking.
These days, I rarely eat candy, but I do still love a burst of citrus in my desserts. That’s why I decided to revisit Aunt Ruth’s recipe and give it some updates in addition to modifying the recipe to make Low FODMAP gluten-free lemon cookies.
Low FODMAP Gluten-free Lemon Cookie Drop Cookie Variation
The dough is quite sticky when first combined, but after an hour in the refrigerator, it’s sturdy enough to stand up to being rolled out and cut out with cookie cutters. I like to top the rolled out cookies with a lemon royal icing and hand-tinted sugar.
Most frequently, however, I keep my low FODMAP gluten-free lemon cookies a lot simpler. You can take a large cookie scoop and scoop out the dough and slightly flatten it on the baking sheet to create small round cookies that are perfectly topped with a lemon glaze.
Regardless of which approach you take with my low FODMAP gluten-free lemon cookies, I promise they will deliver a nice lemon and spice punch.
Store cookies in an air-tight container in the refrigerator for up to two weeks.
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Pin the recipe for later, and let me know how they turn out!