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

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:

• low-FODMAP Lemon Pots de Creme
• low-FODMAP Lemon Bars
• low-FODMAP Lemon Blueberry Bundt Cake
• low-FODMAP Glazed Lemon Blueberry Scones
• low-FODMAP Starbucks ‘Copycat’ Iced Lemon Loaf
• low-FODMAP Lemon Poppyseed Layer Cake

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