Low FODMAP Gluten-free Lemon Cookies
These soft, low FODMAP gluten-free lemon cookies can be rolled out and cut out with cookie cutters and topped with your favorite royal icing, or scooped into balls and served with a lemon glaze.
Servings Prep Time
40cookies 5minutes
Cook Time Passive Time
10-12minutes 60minutes
Servings Prep Time
40cookies 5minutes
Cook Time Passive Time
10-12minutes 60minutes
Ingredients
Instructions
  1. In a measuring cup, combine milk and lemon juice.
  2. Cream butter and sugar in an electric mixer. Add vanilla and eggs and mix well to combine.
  3. Add lemon juice and milk mixture, cake spice, and lemon zest to the mixing bowl and mix until just combined.
  4. Add flour, baking soda, and baking powder and mix until you have a soft, sticky dough.
  5. Scrape dough into a Ziploc or other food storage bag and refrigerate for at least one hour.
  6. Pre-heat oven to 350 degrees.
  7. Line two cookie sheets with parchment paper.
  8. Either roll out dough to a 1/2 inch thickness and cut out with cookie cutters or drop dough from a cookie scoop and slightly flatten with your hand.
  9. Bake for 10-12 minutes, until slightly browned. Cool on wirre racks before decorating.
Glaze
  1. Combine glaze ingredients in a glass or other non-reactive bowl and whisk together by hand until you have a glaze that coats the back of a spoon. Add more lemon juice or powdered sugar as needed to get your glaze to your preferred consistency.
  2. Place wax paper under the cookie racks. Spoon lemon glaze over each cookie and let glaze set before putting cookies into air-tight containers.

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