Low FODMAP Spiced Christmas Shortbread Cookies

Ingredients

MAKE GLUTEN FREE

Makes 20 servings cookies

SPICED CHRISTMAS SHORTBREAD COOKIES

100   dairy free spread (olive oil spread or butter)*
65.5   confectioners sugar (powdered sugar)*
1   vanilla extract
140   gluten free all purpose flour*
35   corn starch*
0.5   baking powder
0.75   ground ginger*
0.5   mixed spice*
0.5   ground cardamon

* See the FODMAP Tips, Dairy Tips and Gluten Free Tips for the ingredient notes above the method.

Low FODMAP Spiced Christmas Shortbread Cookies

Last updated Dec 2nd, 2021

PREP IN 30 MIN
COOKS IN 10 MIN
SERVES 20
cookies
BY Alana Scott
DIETITIAN REVIEWED BY Joanna Baker (APD)
FEATURED IN Baking, Christmas, Dessert, Vegetarian Options

It’s time for the BEST holiday cookies! Say hello to our low FODMAP Spiced Christmas Shortbread Cookies.

They are filled with warm and fragrant spices, have crispy golden edges and melt in your mouth cookie crumbs. These little cookies are super fun to make with little ones who can help you cut them into adorable holiday shapes.

We like to keep our shortbread cookies simple with a dusting of icing sugar but you could get creative with fun icing if you prefer.

What is mixed spice? Mixed spice is a warm and fragrant spice mix that contains cinnamon, nutmeg, ground cloves, and ground ginger.

Note on prep time: The prep time doesn’t include the 30 minutes the dough needs to rest in the fridge.

Nutrition information: The nutrition information per serve is for one cookie.

  • Gluten Free
  • Low FODMAP
  • Dairy Free
  • Egg Free
  • Nut Free
  • Soy Free

Ingredients

MAKE GLUTEN FREE

SERVES 20 cookies

SPICED CHRISTMAS SHORTBREAD COOKIES

100   dairy free spread (olive oil spread or butter)*
65.5   confectioners sugar (powdered sugar)*
1   vanilla extract
140   gluten free all purpose flour*
35   corn starch*
0.5   baking powder
0.75   ground ginger*
0.5   mixed spice*
0.5   ground cardamon

* See the FODMAP Tips, Dairy Tips and Gluten Free Tips for the ingredient notes above the method.
SHOW NUTRITION

Nutrition per serve

    | |
Calories 83
Fat 4.1g
Saturates 0.6g
Protein 0.6g
Carbs 10.6g
Sugars 3.5g
Fibre 0.1g
Salt 0.1g
Iron 0.2mg
Calcium 15.4mg
Calories 83
Fat 4.1g
Saturates 0.6g
Protein 0.6g
Carbs 10.6g
Sugars 3.5g
Fibre 0.1g
Salt 0.1g
Iron 0.2mg
Calcium 15.4mg
Calories 83
Fat 4g
Saturates 0.6g
Protein 0.5g
Carbs 10.7g
Sugars 3.5g
Fibre 0g
Salt 0.1g
Iron 0.2mg
Calcium 15.1mg
    | | |
  1. Place the softened dairy free spread/butter (it should be room temperature), icing sugar/powdered sugar and vanilla into a large bowl. Using an electric beater or cake mixer mix the ingredients together on medium speed until pale and creamy.
  2. Weigh out the flour (this will give you the best results). Sift the flour, cornflour/cornstarch, baking powder and spices into the butter bowl. Mix on low speed until the dough starts to clump together and form a ball.
  3. If needed use your hands to shape the rest of the dough into a ball. Transfer to a clean lightly floured surface and gently knead until the dough is smooth and well-formed. Place in a covered container and chill for at least 30 minutes or 2 hours (this helps improve the texture and shape of the cookies).
  4. Preheat the oven to 160ºC (320ºF) fan bake and line two flat trays with baking paper.
  5. Divide the dough into quarters and roll out the dough, one piece at a time, between two sheets of baking paper until it is 5mm (0.2 inch) thick. Cut out shapes using your favourite holiday cookie cutters. Gently transfer the cookies to the trays, leaving a little room between each cookie.
  6. Bake the cookies for 10-12 minutes or until the edges start turning lightly golden.
  7. Allow to cool on the trays for 2-3 minutes then transfer to cooling racks. Dust with icing sugar before serving. Store in an airtight container.

Buying Tips

Check that the cornflour (corn starch) is made from maize and not wheat.

Buy a gluten free plain flour or gluten free all purpose flour. The one we used contains these ingredients: maize starch, rice flour, tapioca starch, rice bran, & guar gum. Avoid flour blends that contain soy flour, chickpea/besan/gram/garbanzo bean flour, lentil flour, coconut flour, amaranth flour, or lupin flour.

Gluten Free Tips

Most icing sugars (powdered sugar) are gluten free, however some do contain wheat starch. This means you should check that your icing/powdered sugar is gluten free.

Herbs and spices are naturally gluten free, however they can become contaminated during manufacturing processes. If you are highly sensitive to gluten, check the dried herbs and spices do not contain a warning for trace gluten. If you are just on the low FODMAP diet you do not need to worry about this.

Dairy Free Tips

Use a dairy free spread or olive oil spread instead of butter. Butter is considered low FODMAP.

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Author: Alana Scott

In 2013, Alana was diagnosed with Irritable Bowel Syndrome. She also suffers from coeliac disease, is allergic to nuts and is intolerant to dairy products. This means she understands how difficult it can be to cook with multiple food intolerances. Her exp... Read More

Professional Reviewer: Joanna Baker (APD)

Joanna is a foodie, an accredited practising dietitian and a registered nurse, who is passionate about digestive health. She now works exclusively in IBS and food intolerance in her Melbourne based private practice Everyday Nutrition. Joanna works alon... Read More