This is the I-can’t-believe- they-are-gluten-free crumbl cookies recipe to bookmark, print and save. One bite of thick, soft sugar cookies topped with a fluffy pink buttercream frosting and you will be swooning. Find out my trick for eliminating a dry or gritty texture in this easy homemade recipe!
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Copycat Gluten-Free Crumbl Cookies
With the popularity of the TikTok’s sensational dessert, many have wondered if crumbl cookies come in a gluten-free version.
Unfortunately they are not available for purchase at any of their store locations, but with this easy homemade version now all can enjoy! Decide for yourself if the bakery is worth the hype when you try the classic cookie that put Crumbl on the map.
Although Crumbl has a rotating menu complete with many favorites, such as Oreo cookies, chocolate chip cookies, and snickerdoodle, their most popular flavor remains to be chilled sugar cookies topped with thick swirl of pink frosting.
For an authentic, copycat sugar cookie, I needed to replicate their taste and texture. Crumbl uses an ample amount of baking powder to make a thick, soft cookie base. However, adding a touch of baking soda is a trick I use in some of my favorite gluten-free cookies to help with spread and chewiness.
Next, I needed to offset another common problem when baking with gluten-free flours – grittiness. Replacing a small portion of the flour with almond flour adds moisture and alleviates a grainy texture.
The final aspect of mimicking Crumbl’s signature sugar cookie icing was easy. Their light buttercream frosting tastes just like my popular uber fluffy buttercream frosting with the addition of almond extract and pink food coloring.
These knockoff cookies have quickly become a widely shared recipe in our gluten-free baking community, right up there with fan favorites like a Nothing Bundt Cakes gluten-free cake recipe and food court-inspired gluten-free chocolate chip cookie cake.
Free Guide! 5 easy tips for baking like a gluten-free pro!
Simple hacks for fail-proof gluten-free dishes every time!
Let’s Make This Together!
(Below shows step-by-step photos and modified instructions. For the complete recipe, along with ingredient amounts, scroll down to the recipe card.)
Cream butter with sugar…the right way
First, you’ll want to make sure the butter and eggs have come to room temperature. This helps the ingredients blend cohesively.
When you cream the butter and sugar together, you’ll have to go further then just mixing them to combine. Creamed butter should be very light and fluffy, which takes about 3 minutes in a stand mixer, but a little longer if using a hand mixer.
Make GF cookies soft with this ingredient
Of course with the dry ingredients you’ll add the gluten-free all purpose flour blend. I use and recommend Cup4Cup gluten-free all purpose flour, which especially works in this recipe because the cornstarch adds an extra boost of softness.
Since the gluten-free version of Crumbl cookies uses a lot of GF flour, I wanted to also add something else to prevent the cookies from becoming really dry or gritty. So, I replaced some of the flour with almond flour, which has a lot of fat and moisture – just what we need!
Once the dough is mixed together, cover and chill for 1 hour. This also gives time for the GF starches to relax and soften.
Time to shape and bake
When ready to bake, line two baking sheets with parchment paper. Use a 1/4 cup measuring cup (yes, 1/4 cup!) or an ice cream trigger scoop to divide up the cookie dough into 12 equal portions. You can always make smaller cookies, but they will require less baking time.
Dip a flat-bottomed glass in sugar, to prevent from sticking, and use it to flatten the cookies. Bake in a 350ºF oven for 14-16 minutes, or until the tops are not shiny and just starting to crack. Make sure they have cooled completely before frosting!
Pro Frosting Tips
When making the sugar cooking frosting, combine the butter, powdered sugar and salt first, then add the heavy cream. Once the cream is added, the magic happens with the duration of mixing.
Heavy cream aerates as it whips, giving it a lighter, fluffy texture. For best results, use a stand mixer and beat for about 5 minutes.
To spread the frosting you have a couple options. Either use a large cookie scoop to divide up the buttercream and then a small spreader (I used a cheese spreader) to swirl it around.
If you would rather use a piping bag, fit one with a medium open piping tip. Start in the middle and pipe out in concentric circles for a swirl effect.
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Did you make this recipe? I love hearing from you! Leave a star rating and comment below the recipe card. It helps others when searching for recipes and I appreciate feedback from our community. You will always hear back from me! -Melissa
Seriously THE BEST Gluten-Free Crumbl Cookies
Ingredients
Sugar Cookies
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- 2 ¼ cup gluten free all purpose flour, I recommend Cup4Cup gluten-free flour
- ¾ cup blanched almond flour
- 1 ¾ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
PInk Buttercream Frosting
- ⅔ cup (113.5 g) unsalted butter, room temperature
- 3 ½ cups (480 g) powdered sugar
- 1 teaspoon (1 teaspoon) almond extract
- ¼ teaspoon (¼ teaspoon) salt
- 6 tablespoons (119 g) heavy whipping cream
- 3-4 drops red food coloring
Instructions
- In a large mixing bowl cream together the butter and sugar until light and fluffy, about 3 minutes.1 cup (2 sticks) unsalted butter, 1 cup granulated sugar
- Add the eggs, vanilla extract, and almond extract. Mix well. At first the mixture will look curdled, but eventually will come together smoothly.2 large eggs, 1 teaspoon vanilla extract, ½ teaspoon almond extract
- Mix in the flour, almond flour, baking powder, baking soda, and salt. Combine until not flour pockets remain.2 ¼ cup gluten free all purpose flour, ¾ cup blanched almond flour, 1 ¾ teaspoon baking powder, ¼ teaspoon baking soda, ¼ teaspoon salt
- Cover and chill the cookie dough for 1 hour or freeze for 30 minutes, stirring the dough halfway through. Preheat the oven to 350°F and line two baking sheets with parchment paper.
- Use a ¼ cup measuring cup or cookie scoop to divide up the dough into 12 large balls. Roll the balls until uniform and smooth and place 6 on each baking sheet, evenly spaced apart. Dip a flat-bottomed glass in sugar and press the cookies down slightly. Repeat dipping in sugar, as necessary.
- Bake the cookies for 14-16 minutes, rotating the pans halfway through. The cookies are done with the tops are not shiny and just start to crack. Do not overbake. Cool the cookies on the baking sheets as the frosting is prepared.
Frosting
- In a large bowl or stand mixer fitted with paddle attachment, mix together softened butter, powdered sugar, almond extract, and salt.⅔ cup unsalted butter, 3 ½ cups powdered sugar, 1 teaspoon almond extract, ¼ teaspoon salt
- Add the heavy cream and mix until blended. Once it is fully mixed in, increase the speed to high and beat for 5-7 minutes, scraping down bowl occasionally. The frosting should be very white and fluffy, like a bowl of whipped cream. Add the food coloring and mix again.6 tablespoons heavy whipping cream, 3-4 drops red food coloring
- Use a large cookie scoop to divide the frosting onto the very slightly warm cookies. Use a small spreader (I used a cheese spreader) to push the frosting evenly on the tops.
- Serve at room temperature or refrigerate until well chilled. See recipe notes for storing / freezing tips.
Notes
Storing and Freezing
These are best enjoyed within a day or two of making them. Gluten-free cookies have a tendency to dry out quickly. To keep the frosting and cookies soft, serve at room temperature. Store in an airtight container, with the cookies in a single layer. To enjoy a copycat chilled sugar cookie, store the cookies in the refrigerator and serve cold. Before stacking the cookies in an airtight container, chill the cookies first on a baking sheet so the frosting becomes stable. With all gluten-free cookies, I recommend freezing if not enjoying the same day. Chill the cookies first on a baking sheet so the frosting becomes stable. Then wrap individually in plastic wrap and transfer to a ziplock freezer bag. Freeze up to 6 weeks. Recipe inspired by Cooking With KarliThis post contains affiliate links. My opinions are always my own. If you purchase a product through an affiliate link, I make a small commission – at no cost to you. Read full disclosure policy here.
These cookies were seriously THE BEST! My husband, our GF free family member, loved them! As someone who has eaten Crumbl cookies, I think no one is missing out with this recipe.
The only thing I would say is the frosting was too sweet, even for my husband who could eat sweets as a meal. If you don’t like too much frosting on your cookies, I’d recommend cutting the recipe for the frosting in half.
Also, I ended up not having the time to make the cookies after letting the batter cool in the fridge so instead of an hour, the batter sat for about 18 hours. That didn’t change how amazing the cookies turned out, so seems like you could prepare batter ahead of time and bake the next day.
Thank you for this recipe!
This is great to hear, Ashley! Thanks for sharing your experience. I appreciate it!
Best,
Melissa
Love these!!!
Thanks, Vero! I love to hear this.
Best,
Melissa
Can’t wait to try!
Please let me know when you do!
Best,
Melissa