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Low-FODMAP Gluten-Free Cut Out Sugar Cookies | Low FODMAP Diet by FODMAP Life

I had so much fun making these sugar cookies with my son Enzo (he’s 4 1/2). This recipe was slightly modified from this recipe (@iowagirleats on Instagram). I have never had sugar cookies this delicious before because I am always accustomed to sugar cookies being so hard or crunchy. I really enjoy chewy and soft cookies. The flour I used was from Better Batter and I used their flour in many of my recipes in my most recent cookbook (below). It’s a great flour for cookies, banana bread, pancakes, sauces, the gravy I made for Thanksgiving, and much more.

If you like the recipe below then you’ll love my other sweet and dessert recipes! Get your hands on 101 low-FODMAP recipes that can be made in 30 minutes or less right here in my book, The 30 Minute Low-FODMAP Cookbook. I have recipes for breakfast, smoothies, drinks, salads, side dishes, beef, poultry, pork, fish, shellfish, vegan, vegetarian, sauces, condiments, sweets, and desserts. All very simple and quick to make and nothing complicated.

low fodmap cookbook colleen francioli

Low-FODMAP Gluten-Free Cut Out {Chewy!} Sugar Cookies


  • 1.5 sticks salted butter softened to room temperature
  • 1.5 cups cane sugar
  • 2 large eggs at room temperature
  • 1.5 teaspoons vanilla
  • 2.5 cups Better Batter All-Purpose Gluten-Free Flour*
  • 3/4 teaspoon baking powder
  • heaping 1/4 teaspoon salt

*If you do not use Better Batter you can try another low-FODMAP flour all-purpose blend that includes xanthan gum.


  1. Preheat oven to 375°F
  2. Add butter and sugar to the bowl of an electric mixer, and cream on medium speed until pale yellow, scraping down the sides of the bowl so everything is evenly mixed together. Add eggs one at a time, mixing until just incorporated before adding the next egg. Keep the mixer going and add vanilla. 
  3. In a separate bowl, stir together gluten-free flour, baking powder, and salt. With the mixer on low speed, add dry ingredients to wet ingredients in small batches, and wait until each batch is incorporated until adding more. 
  4. Place a large piece of saran wrap on a clean surface and lay out half of the dough and gently shape into a flat disc with a rolling pin.  Place another sheet of saran wrap over that dough and add remaining dough on top of saran wrap, shaping again into a disc.  Wrap one larger piece of saran wrap over the top of both discs and tuck underneath.  Refrigerate until completely chilled, 1 to 2 hours.
  5. Line a baking sheet with parchment paper and set aside.
  6. You need to work quickly during this process:  Unwrap one disc and leave the other in the refrigerator.  Place the first disc onto a sheet of parchment paper and cover with another sheet of parchment paper then roll with a rolling pin until 1/4” thick. Use cookie cutters to cut the dough into shapes then carefully transfer cutouts to the prepared baking sheet. If cutouts are too soft to transfer and they are falling limp in your hands, freeze cutouts and scraps for 10 minutes then try again. Use as much of the dough from the first disc as possible.
  7. Bake cookies for 8-10 minutes or until cookies are lightly golden brown around the edges. Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.  Repeat step 6 for the other disc of dough.
  8. Once cookies are completely cooled, frost cookies with low-FODMAP frosting* and sprinkles, or try the Wilton Edible Gold Glitter Spray that I used (purchase on Amazon or at Michaels).  Store cookies in an airtight container for 3-4 days or freeze unfrosted cookies for several months.
Click on the image for FODMAP Everyday’s recipe for Simple Vanilla Frosting.

*You can try FODMAP Everyday’s recipe for frosting or this homemade frosting recipe but use lactose-free whole milk instead.

Want to learn more about the different types of low-FODMAP sugars and sweeteners? Click here.

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Be good to yourself and your gut!

Colleen Francioli

Certified Nutritionist Consultant

Founder FODMAP Life