Looking for a traditional holiday treat? Try these low FODMAP gingerbread cookies. Made with ginger, cinnamon, and cloves, these classic holiday cookies will keep your taste buds and your tummy happy.
Ok, peeps. It’s confession time. I HATE gingerbread cookies. They’re too peppery for my poor little taste buds, so I normally skip them at the dessert table. So why would I make a low FODMAP gingerbread cookie, you ask? Easy. These are delicious.
I can’t take full credit for these cookies. The original recipe is from my husband’s grandmother. She lived in Sweden as a teenager and brought this spectacular recipe to Canada when she settled here. The first time I tried them, I was in love. They have a light, peppery flavour even my taste buds can love.
Just so you know, there is currently a raging debate in our house regarding the icing of these magical cookies. My husband is a die-hard gingerbread nudist and considers icing these little gems a tragedy. To each their own, I guess.
If you like a sugar rush with your holiday festivities, I’ve included instructions for royal icing in the recipe. Remember to tag me on Instagram (@fodmapformula) to show me your holiday creations.
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Keep It FODMAP Friendly
These low FODMAP gingerbread cookies will be a new holiday tradition in no time. Check out the notes below for tips on keeping this recipe low FODMAP.
First, if you’re in the elimination phase, you’ll need to use a gluten-free flour. For my Canadian peeps, I use PC’s gluten-free all-purpose flour. I like it because I can use it cup for cup and it doesn’t have any gums.
Remember, unless you have Celiac disease, you’re avoiding the FODMAP fructan, not the gluten itself.
Technically, this recipe calls for light corn syrup. Monash hasn’t tested corn syrup yet. So, I normally swap it out for a homemade can sugar syrup. You can grab my recipe here.
Last but not least, is butter. According to Monash University, butter doesn’t have any FODMAPs (because it’s all fat). So you don’t need to worry about using a lactose-free product.
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Looking for a classic FODMAP friendly holiday treat? Check out these low FODMAP gingerbread cookies! With a light, peppery taste, these classic holiday treats will be a family tradition in no time.
- 1 cup butter (room temperature)
- 1 cup sugar
- 1/2 cup cane sugar syrup
- 1 lg egg
- 3.25 cups gluten-free flour
- 1 tbsp ground ginger
- 1 tbsp ground cinnamon
- 2 tsp ground cloves
- 1 tsp baking soda
- 2 cups icing sugar
- 1 lg egg white
- 1/4 cup water
Cream the butter and sugar together in a large bowl using a mixer on low power. Once they become fluffy, beat in your cane sugar syrup and egg.
Mix together flour, ginger, cinnamon, cloves, and baking soda in a separate bowl. Add the flour mixture to the butter mixture in small batches, beating in between additions so the spices are evenly distributed.
Divide the dough in half and create two small discs. Wrap each disk with plastic wrap and refrigerate for at least 2 hours so the dough will harden enough to be rolled.
Preheat the oven to 350 degrees. Remove one disc from the fridge and roll it out on a lightly floured surface to 1/4" thick. Dip a cookie cutter in flour and cut out your cookies. You can re-roll your dough if necessary to make more cookies, just remember to brush off any excess flour before you roll it out. Place the cookies on a baking sheet lined with parchment paper and bake for 8-10 minutes. Cool completely on a wire rack.
Combine icing sugar and egg white in a large bowl using a mixer on low speed. Add a little less than 1/4 cup of water and mix icing on medium-high until the icing forms long ribbons on the surface of the bowl (8-10 minutes). Then reduce mixer to low speed and mix for one more minute to remove all the bubbles. If you're adding food colouring, add it now.
To decorate cookies, either dip the cookies in the icing or pipe it on using a piping bag and a small piping tip. If you want a firmer icing for detail work, you can add less water or add more icing sugar when you're ready to pipe it out.
These cookies will puff up in the oven, so they aren't suitable for stamping. The cookies will become flat once they have cooled completely.
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© 2017 Amy Agur – The FODMAP Formula