Low-FODMAP Sour Cream Sugar ‘Lofthouse’ Cookies
A low-FODMAP & gluten-free recipe for ‘sour cream sugar cookies’, covered with sweet frosting. Similar to ‘Lofthouse’ cookies, and perfect for the holidays!
- Prep Time: 20 minutes
- Chill Time: 2 hours
- Cook Time: 12-15 minutes
- Total Time: 40 minutes plus chilling
- Yield: 36 cookies; 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten-Free
Ingredients
For the Cookies:
- 3/4 cup unsalted butter, softened*
- 1 & 1/4 cups granulated sugar
- 2 large eggs, room temperature
- 3 cups low-FODMAP, gluten-free all-purpose flour*
- 1 teaspoon xanthan gum, if not added to your flour choice
- 1 & 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 3/4 teaspoon salt
- 1/4 cup lactose-free sour cream*
- 2 teaspoons vanilla extract
For the Frosting:
- 1 stick (1/2 cup) unsalted butter, softened
- 2 cups confectioner’s (powdered) sugar, sifted
- 4 tablespoons lactose-free sour cream, more as needed
- 1 teaspoon vanilla extract
- 1/4-1/2 teaspoon almond extract (optional)
- Food color, optional
- Sprinkles, or non-pareils, optional
Instructions
- Combine your LF flour, xanthan gum (if using), baking powder, baking soda, and salt, and whisk together in a medium bowl. Set aside for now
- Using a stand mixer with the flat paddle, or hand mixer, beat butter and sugar until fluffy on medium speed
- Add the eggs, one at a time, scraping bowl as needed
- Turn off mixer, and pour in your flour combination
- Turn on low speed, and allow to combine, scraping bowl as needed
- Add the LF sour cream, then vanilla and allow to mix again. Dough will be thick and sticky
- Chill dough, for 2 hours, or overnight
- Preheat oven to 325F and line two rimmed baking sheets with parchment paper
- Scoop dough, about two tablespoons each, onto prepared baking sheets. Roll this into a ball, then flatten it out lightly. The cookies should be about 3 inches wide and 1/2 inch thick
- Bake until cookies are set, about 12-15 minutes, they should not brown
- Allow cookies to cool on the pan until bottoms are set and then move to a cooling rack
- While baking and cooling, prepare frosting
- Beat butter, confectioner’s sugar, LF sour cream, vanilla extract and almond extract in a medium mixing bowl until smooth using a whisk, or your electric mixer
- Add sour cream or LF milk, a little at a time, until the consistency is as desired
- Stir in food coloring if using, then spread, or pipe on cookies, and add sprinkles if desired
Notes
- Although this recipe has not been lab tested, a single serving should be low-FODMAP based on the ingredients
- Butter is naturally low in lactose
- Sugar is NOT high in FODMAPs, but can irritate IBS symptoms. Read about sugar options in my post
- Sour cream is low-FODMAP in 2 tbsp servings, or you can use lactose-free to reduce lactose even more.
