Low FODMAP Thumbprint Cookies with Jam
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Learn more →Ingredients
24 servings
For the cookies
- 1 cup (2 sticks) unsalted butter, softened
- ⅔ cup powdered sugar
- 1 tsp vanilla extract
- ¼ tsp salt
- 2 cups all-purpose flour
Ingredient noteA serving of up to about 2 tablespoons of flour is low in FODMAPs. This recipe contains only about 1 1/3 tablespoons per serving, making it likely Low FODMAP. If you prefer to always avoid flour, please tap it and change its rating to Red.
For the filling
- ½ cup jam (raspberry, strawberry, or apricot)
Instructions
- 1
Beat the softened butter and powdered sugar together in a stand mixer fitted with the paddle attachment (or with a hand mixer) on medium speed until pale and fluffy, about 3 minutes. Add the vanilla extract and salt and mix until combined.
- 2
Add the flour all at once and mix on low speed until the dough just comes together and no dry streaks remain. Do not overmix. The dough should be soft but not sticky.
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