Low FODMAP Soft Sugar Cookies with Buttercream Frosting

Total time1 hr 39 min

Prep time25 min

Cook time14 min

Low FODMAP Soft Sugar Cookies with Buttercream Frosting

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Ingredients

24 servings

For the cookies

2 ¾ cups all-purpose flour
Ingredient note
A serving of up to about 2 tablespoons of flour is low in FODMAPs. This recipe works out to right about that much per serving, so it is likely Low FODMAP, though it does not leave room for a second helping. If you prefer to always avoid flour, please tap it and change its rating to Red.
King Arthur Baking Company Unbleached All-Purpose Flour Gold Medal Flour All-Purpose Unbleached - 5 Lb Bob's Red Mill Organic All Purpose Unbleached White Flour - 5 Lb Bob's Red Mill All Purpose Unbleached White Flour - 5 Lb Pillsbury Best Flour All Purpose - 5 Lb
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1 tsp baking powder
½ tsp baking soda
½ tsp salt
1 cup (2 sticks) unsalted butter, softened
1 ½ cups granulated sugar
2 large eggs
2 tsp vanilla extract
¼ cup sour cream

For the buttercream

1 cup (2 sticks) unsalted butter, softened
3 ½ cups powdered sugar, sifted
3 tbsp heavy cream
Ingredient note
A serving of up to about 2 tablespoons of heavy cream is low in FODMAPs. This recipe contains only about 1/8 tablespoon per serving, making it likely fine for most people. If you prefer to always avoid heavy cream, please tap it and change its rating to Red.
1 ½ tsp vanilla extract
¼ tsp salt

For serving

sprinkles or food coloring (optional)

Instructions

1
Whisk together the flour, baking powder, baking soda, and salt in a medium bowl until combined. Set aside.
2
Beat the softened butter and granulated sugar in a large bowl with a stand mixer or hand mixer on medium speed until light and fluffy, about 3 minutes.

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