See what the rage is about with this easy copycat gluten-free crumbl cookies recipe! Soft, thick sugar cookies are topped with a fluffy pink frosting for an epic, irresistible dessert!
crumbl cookies gluten-free copycat recipe!
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 copycat crumbl cookie recipe all can now enjoy! Decide for yourself if the bakery is worth the hype when you try this gluten-free crumbl cookies recipe.
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 achieves a thick, soft cookie base through an ample amount of baking powder. However, adding a touch of baking soda in gluten-free baking recipes helps 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 fluffy buttercream frosting with the addition of almond extract and pink food coloring.
If you love copycat recipes, be sure to make Nothing Bundt Cakes gluten free cake as well!
The most important ingredient for success when making gluten-free sugar cookies is the brand of gluten-free flour used. My preferred brand, Cup4Cup, won out through many baking experiments when developing my gluten-free cookbook.
- Gluten-Free Flour – I use and recommend Cup4Cup gluten-free all purpose flour, which works partially well for this recipe because of its added cornstarch. For alternative recommended flours refer to my best gluten-free flour article.
- Almond Flour – Replacing a small portion of the GF flour blend with almond flour adds moisture and alleviates graininess.
- Baking Powder – A larger amount is used than typically added in cookie recipes. This achieves a thicker height (also referred to as cake cookies).
- Baking Soda – While their traditional chilled sugar cookie leaves this out, with gluten-free baking adding a touch helps with spread and chewiness.
- Almond Extract – Achieves the hint of signature flavor! Although you may replace this with vanilla extract, I beg you to not do it!
how to make gluten-free crumbl cookies
(Below shows step-by-step photos and modified instructions. For the complete recipe, along with ingredient amounts, scroll down to the recipe card.)
- Begin by making sure the butter and eggs have come to room temperature. This helps the ingredients blend cohesively.
- In a large bowl of stand mixer, cream together the butter and sugar until light and fluffy, about 3 minutes.
- Add the eggs and extracts and blend to combine. At first the mixture will look curdled, but it will eventually come together smoothly.
- Mix in the flour, salt, baking powder, baking soda until no flour pockets remain.
- Cover and chill for one hour, or freeze for 30 minutes, stirring halfway through.
- When ready to bake, line two baking sheets with parchment paper. Use a 1/4 cup measuring cup or an ice cream trigger scoop to divide up the cookie dough into 12 equal portions.
- Roll the cookie scoops into smooth balls and place 6 per cookie sheet. Dip a flat-bottomed glass in sugar, to prevent from sticking, and use it to flatten the cookies. Repeat dipping in sugar, as necessary.
- Bake the cookies in a 350ºF oven for 14-16 minutes, or until the tops are not shiny and just starting to crack. Cool the cookies on the pan, placed on cooling racks.
Can I roll these cookies to cut out?
No. This recipe for crumbl cookies made gluten-free are to replicate thick, soft sugar cookies. If you are looking for cut out cookies, use this gluten-free sugar cookies recipe with decorative sugar cookie icing.
If you would like to skip the step altogether of shaping cookie dough, soft sugar cookie bars are baked in a pan and slathered with the same fluffy frosting.
Buttercream 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.
Storage and serving tips
Gluten-free crumbl sugar cookies are best enjoyed within a day or two of making them. Gluten-free cookies have a tendency to dry out quickly, although the addition of almond flour combats this.
To keep the frosting and cookies soft, serve at room temperature. Store in an airtight container, with the cookies arranged 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 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 hard. Then wrap individually in plastic wrap and transfer to a ziplock freezer bag.
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Gluten-Free Crumbl 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 almond flour
- 1 ¾ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
PInk Buttercream Frosting
- ⅔ cup unsalted butter, room temperature
- 3 ½ cups powdered sugar
- 1 teaspoon almond extract
- ¼ teaspoon salt
- 6 tablespoons heavy whipping cream
- 3-4 drops red food coloring
- In a large mixing bowl cream together the butter and sugar until light and fluffy, about 3 minutes.
- Add the eggs, vanilla extract, and almond extract. Mix well. At first the mixture will look curdled, but eventually will come together smoothly.
- Mix in the flour, almond flour, baking powder, baking soda, and salt. Combine until not flour pockets remain.
- 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.
- In a large bowl or stand mixer fitted with paddle attachment, mix together softened butter, powdered sugar, almond extract, and 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.
- 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.
- DID YOU MAKE THIS RECIPE?? DON'T FORGET TO LEAVE FEEDBACK AND RATE BELOW!
Storing and FreezingThese 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 Karli
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