Ingredients
Scale
- 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
Instructions
- For the Cookies:
- Cream together the butter and sugar with a handheld mixer or stand mixer with paddle attachment. Beat the eggs and vanilla into this mixture.
- In a separate bowl, combine the flour, baking powder, and salt.
- Slowly mix the dry mixture into the wet mixture.
- Cover, and chill the dough for at least one hour.
- Preheat the oven to 400 degrees Fahrenheit.
- 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.
- Bake the cookies at 400 degrees for about 6-8 minutes or until slightly firm.
- For the Frosting:
- With a handheld mixture or stand mixture with paddle attachment, beat the butter on medium until creamy.
- Add the about 2 1/2 cups of the confectioners sugar, 1 Tbsp of almond milk, the vanilla extract and salt. Mix on low.
- Increase speed to high and mix for about 3 minutes until very creamy.
- 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
