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Low FODMAP Lemon Zest Shortbread Cookies

Prepared in: 15min

Cooked in: 15min

Total Time: 30min

Servings: 16 cookies

Calories: 130 kcal

Fat: 6g

Carbs: 19g

Proteins: 1g

Bright and buttery, these Low FODMAP Lemon Zest Shortbread Cookies are the perfect balance of richness and citrusy zing. With a delicate texture and a light lemon flavor, they’re perfect for an afternoon tea, dessert platter, or simply as a treat for yourself!
Go To Recipe

Ingredients

  • 1 cup (2 sticks) unsalted butter, softened
  • ½ cup granulated sugar
  • Zest of 1 large lemon (approx. 1 tablespoon)
  • 1 teaspoon pure vanilla extract
  • 2 cups Bob’s Red Mill Gluten-Free 1:1 Flour (blue bag)
  • ¼ teaspoon table salt
  • Optional: 1–2 tablespoons granulated sugar for sprinkling

Instructions

  1. Prepare Dough:
    In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 2 minutes. Add the lemon zest and vanilla extract, mixing until incorporated.
  2. Incorporate Dry Ingredients:
    Gradually add the gluten-free flour and salt to the butter mixture. Mix on low speed until the dough just comes together. Be careful not to overmix.
  3. Chill the Dough:
    Form the dough into a flat disc and wrap it in plastic wrap. Chill in the refrigerator for at least 30 minutes, or until firm enough to roll out.
  4. Preheat Oven:
    Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
  5. Roll and Cut:
    On a lightly floured surface (using gluten-free flour), roll out the dough to about ¼-inch thickness. Use a cookie cutter of your choice (round or shaped) to cut out cookies. Place the cookies on the prepared baking sheet, spacing them about 1 inch apart.
  6. Optional Sugar Topping:
    Sprinkle the tops of the cookies lightly with granulated sugar for added texture and sweetness.
  7. Bake:
    Bake for 12–15 minutes, or until the edges are just lightly golden. Be careful not to overbake, as shortbread should remain pale.
  8. Cool:
    Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Tips & Low FODMAP-Friendly Notes

  • Lemon Zest: For the best flavor, use fresh lemon zest and avoid the white pith, which can be bitter.
  • Butter: Ensure the butter is unsalted and softened for the creamiest texture.
  • Low FODMAP Serving: Each cookie contains Low FODMAP-friendly amounts of ingredients. Individual tolerance may vary; check the Monash FODMAP App for more details on specific portions.

Storage:

  • Store cookies in an airtight container at room temperature for up to 1 week.
  • Freeze cookies for up to 3 months. Thaw at room temperature before serving.

Bon appétit

These Low FODMAP Lemon Zest Shortbread Cookies are simple to make and delightfully elegant. Whether served with tea or coffee, their buttery texture and refreshing lemony note make them utterly irresistible!

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