Soft, sweet, and easy to make these Sugar Cookies are my go-to recipe for a blank cookie-decorating canvas each year.  The Buttercream Frosting is another blank canvas recipe that is creamy, buttery, and everything you look for in a frosting for cookies, cakes, or sweet treats. 

It’s COOKIE WEEK DAY 4!

Today, I am sharing a recipe for Sugar Cookies I use every single year.

Yesterday evening before Brian got home, I spent my time watching a Christmas movie (for the first time ever I saw While You Were Sleeping) and wrapping up some of our gifts to give.

It was a great way to wind down (the pups were sleeping right beside me) and really think about how excited I am for the holidays and sharing gifts, memories, and traditions.

One of my favorite traditions that my family never fails to do is make and decorate Sugar Cookies on Christmas Eve.  As children, we would then leave these freshly baked and decorated cookies out for Santa with a note, glass of milk, and carrot for the reindeer.  Even though we don’t leave a note for Santa every year, it’s still a really fun tradition to get together as a family and decorate our cookies.

The method for this recipe is fairly simple.

Cream together the butter and sugar, add the eggs and vanilla.  Combine with the dry ingredients and then chill the dough for at least 1 hour.

According to the King Arthur Flour blog, chilling the dough for cookies solidifies the fat, which controls the amount of spreading which helps these cute cut outs maintain the shapes you want them to have.  The sugar in the dough gradually absorbs liquid causing the dough to dry out, which helps to concentrate the flavors making these cookies more sweet and buttery.

So, while it may seem like an unnecessary step – make sure to chill the dough!

After chilling the dough, roll the cookies on a lightly floured surface, cut into your favorite shapes and bake at 400 degrees Fahrenheit for about 6-8 minutes.

Allow them to cool the DECORATE!

So sweet, tender, and absolutely what you are looking for in a Sugar Cookie.

To make the recipe lower in FODMAPs, I used Green Valley Organics lactose-free butter (NOT sponsored, just love the product), an all purpose gluten free flour blend and made sure the rest of the ingredients contain any hidden FODMAPs.

Adjusting the recipe with those ingredients may seem intimidating, but I promise you will not sacrifice a bit of flavor with those adjustments and the entire family will be able to enjoy the cookies 🙂

If you give this recipe a try, make sure to tag #trebleinthekitchen or @trebleinthekchn on instagram!!

Enjoy 🙂

Sugar Cookies and Buttercream Frosting {low FODMAP}

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• Author: Tara | Treble in the Kitchen

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Ingredients

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• For the Cookies:
• 1 1/2 cups butter, softened (I use lactose-free Green Valley Organics)
• 2 cups sugar
• 4 eggs
• 1 tsp vanilla extract
• 5 cups all purpose flour (I use a gluten free flour blend likeBob’s Red Mill or NOW Foods)
• 2 tsp baking powder
• 1 tsp salt
• For the Buttercream Frosting:
• 1/2 cup butter, softened
• 3 cups confectioners sugar
• 1 tsp vanilla extract
• 1–3 Tbsp almond milk
• pinch of salt

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Instructions

1. For the Cookies:
2. Cream together the butter and sugar with a handheld mixer or stand mixer with paddle attachment. Beat the eggs and vanilla into this mixture.
3. In a separate bowl, combine the flour, baking powder, and salt.
4. Slowly mix the dry mixture into the wet mixture.
5. Cover, and chill the dough for at least one hour.
6. Preheat the oven to 400 degrees Fahrenheit.
7. Roll the cookie dough onto a lightly floured surface (use the same flour as you did in the dough). Cut into your favorite shapes and place on a parchment lined baking sheet.
8. Bake the cookies at 400 degrees for about 6-8 minutes or until slightly firm.
9. For the Frosting:
10. With a handheld mixture or stand mixture with paddle attachment, beat the butter on medium until creamy.
11. Add the about 2 1/2 cups of the confectioners sugar, 1 Tbsp of almond milk, the vanilla extract and salt. Mix on low.
12. Increase speed to high and mix for about 3 minutes until very creamy.
13. Add the remaining confectioners sugar and almond milk 1 Tbsp at a time (if necessary) to achieve desired consistency. If too runny, add more sugar, if too stiff add more almond milk.

Notes

This recipe has not been tested for FODMAP content, but ingredients are used in amounts compliant with the Monash University App.

• Category: Cookies, low fodmap, gluten free, lactose free, holiday, christmas

Question of the Day:

• Are you a last minute wrapper or do you like to spread it out through the season?