Cooking and Serving: 42 minutes | 8 cookies
Ingredients
GF Flour: You must use one of my recommended all purpose gluten free flour | Baking soda helps the cookies to brown in the oven; salt brightens all the | Granulated sugar: There isn’t more or less sugar than would be expected in a
Description
Prep Time: 25 minutes | Cook Time: 17 minutes | Total Time: 42 minutes | Servings: 8 cookies
Ingredients
GF Flour: You must use one of my recommended all purpose gluten free flour
Baking soda helps the cookies to brown in the oven; salt brightens all the
Granulated sugar: There isn’t more or less sugar than would be expected in a
Butter: The butter in these cookies should be at cool room temperature,
Egg: A single egg, yolk and white, binds the cookie dough together, gives it
Flavoring: I used LorAnn brand butter emulsion oil, sometimes called butter
Then, beat the butter until smooth and creamy but not too airy.
Add the granulated sugar and beat well, making a somewhat grainy mixture.
To the butter and sugar mixture, add the egg and butter emulsion, and beat
This dough remains at room temperature, so we proceed to scooping the dough
Bake the cookies first at 350°F to give the cookies some height, then reduce
1 ½ cups (210 g) all purpose gluten free flour blend
⅜ teaspoon xanthan gum, (omit if your blend already contains it)
½ teaspoon baking soda
¼ teaspoon kosher salt
8 tablespoons (112 g) unsalted butter, at cool room temperature (not
1 cup (200 g) granulated sugar
1 (50 g (weighed out of shell)) egg, at room temperature
½ teaspoon butter vanilla emulsion , or twice as
10 tablespoons (140 g) unsalted butter, at cool room temperature (not
2 tablespoons (1 fluid ounce) heavy cream, at room temperature
½ teaspoon pure vanilla extract
½ teaspoon pure almond extract, optional (can be replaced with more
¼ teaspoon kosher salt
3 ½ cups (400 g) confectioners’ sugar, plus more as needed
1 drop neon pink gel food coloring, optional
Instructions
MAKE THE COOKIES
In a separate medium-size bowl, place the flour blend, xanthan gum, baking.
soda, and salt, and whisk to combine well. Set the dry ingredients aside.
Preheat your oven to 350°F. Line rimmed baking sheets with unbleached.
parchment paper and set them aside.
In a large bowl with a handheld mixer, or the bowl of a stand mixer fitted.
with the paddle attachment, place the butter and beat on medium-high speed.
for about 3 minutes, or until creamy and smooth.
Add the granulated sugar, and beat until fully combined, and light but not.
Add the egg and butter emulsion or vanilla extract, and beat until fully.
Add the dry ingredients to the butter and sugar mixture, and beat on medium.
speed until just combined.
The dough will be thick and smooth, but easy to shape and should not be.
Using a large spring-loaded ice cream scoop or two spoons, scoop mounds of.
cookie dough about 3 tablespoons each (about 2 ounces), and place them about.
2-inches apart on the prepared baking sheets. Do not flatten or disturb the.
Place the baking sheet in the center of the preheated oven and bake for 5.
minutes. Reduce the oven temperature to 300°F and bake until no longer shiny.
in the center (about 12 minutes ).
Remove from the oven and allow to cool on the baking sheet for at least 10.
minutes, or until stable, before transferring to a wire rack to cool.
The cookies will deflate a bit as they cool, which will give you that uneven,.
slightly crackled texture that we are looking for.
MAKE THE FROSTING
In the bowl of your stand mixer fitted with the paddle attachment or a large.
bowl with a hand mixer, beat the butter on medium speed until smooth but not.
airy (about 2 minutes).
Add the heavy cream, almond extract, vanilla extract, and salt.
Increase the mixer speed to high and beat until creamy, about another 3.
Add about 2 cups of the confectioners’ sugar. Beat slowly until the sugar is.
Turn the mixer up to high and beat until the frosting becomes uniformly thick.
(about another 3 minutes).
Scoop some of the frosting with a spoon or offset spatula and attempt to.
place it back and swirl it a bit.
Add as much of the rest of the confectioners’ sugar as necessary to thicken.
the frosting to a thick, but spreadable, swirlable consistency.
Add the optional gel food coloring, and beat slowly, and then faster until.
you reach medium speed. Beat until fully incorporated but try not to.
incorporate air bubbles into the frosting.
FROST THE COOKIES
Once the cookies are completely cool, place a generous dollop of about 2.
tablespoons on top of each cookie with a spoon, offset spatula, or pastry bag.
with large open piping tip.
Mound the frosting in the very center of the cookie, then use a slightly.
moistened spoon or offset spatula to press the frosting out toward the edge.
FROST THE COOKIES
Once the cookies are completely cool, place a generous dollop of about 2.
tablespoons on top of each cookie with a spoon, offset spatula, or pastry bag.
with large open piping tip.
Mound the frosting in the very center of the cookie, then use a slightly.
moistened spoon or offset spatula to press the frosting out toward the edge.
Notes
* How to make famous Crumbl sugar cookies gluten free
* How to make the Crumbl cookie frosting
* Tips for perfect cookies every time
* Gluten Free Crumbl Cookies Recipe
WHY YOU’LL LOVE TO MAKE CRUMBL COOKIES GLUTEN FREE
These gluten free cookies are incredibly easy to make. The copycat gluten free
version of this recipe is straightforward and simple, since you don’t need any
fancy equipment or obscure ingredients—just a few pantry staples and a little
They do taste just like the original, except I have been told that they’re
better. That may only be because Crumbl doesn’t even seem to make their pink
sugar cookies any more and people miss them! Despite being gluten free, these
cookies maintain the same irresistible taste and texture that made you fall in
love with Crumbl cookies in the first place.
They’re soft, chewy, and perfectly sweet, with a bakery richness in the cookie,
and a delightful hint of almond in the thick, buttery, sweet frosting. They’re
about 2 ounces each, so they’re more like the smaller size Crumbl cookies that
they never seem to have available in stores.
To make these cookies seem even more authentic, as if Crumbl were in any way
allergy friendly, double the amount of cookie dough in each mound. Use a #8
spring-loaded ice cream scoop and make each cookie 4 ounces. You’ll need to
increase the baking time at 300°F until the cookies do not glisten in the center
Ingredients for gluten free Crumbl cookies seen from overhead in small bowls
with words, gf flour, sugar, baking soda & salt, butter, egg, and flavoring
for gluten free Crumbl cookies seen from overhead in small bowls with words, gf
flour, sugar, baking soda & salt, butter, egg, and flavoring
Since there aren’t very many ingredients in these cookies, each major ingredient
must be selected, measured and treated properly for the cookies to taste and
look this much like the original Crumbl sugar cookie. They are:
* GF Flour: You must use one of my recommended all purpose gluten free flour
or this recipe will not have the right texture or shape at all.
* Baking soda helps the cookies to brown in the oven; salt brightens all the
* Granulated sugar: There isn’t more or less sugar than would be expected in a
cookie of this type, since they are sugar cookies. Sugar is a sweetener a
tenderizer, and helps the cookie brown lightly in the oven.
* Butter: The butter in these cookies should be at cool room temperature,
meaning that it should look smooth, not greasy, and a light touch with your
finger should make an impression but shouldn’t go all the way to the center.
Unsalted butter is used to control the amount of salt in the recipe, and the
amount of moisture since salted butter has around 15% more moisture than
* Egg: A single egg, yolk and white, binds the cookie dough together, gives it
lift in the oven, and some richness.
* Flavoring: I used LorAnn brand butter emulsion oil, sometimes called butter
vanilla emulsion or butter bakery emulsion. It adds true depth and richness
to the cookies. You can leave it out, though, and replace it with twice as
much pure vanilla extract.
HOW TO MAKE FAMOUS CRUMBL SUGAR COOKIES GLUTEN FREE
Some of the details about making the cookies are most for appearances, like
tinting the frosting pink, swirling it just so, and making the cookies perfect
in size and shape. But the rest of the details, like the temperature of the
butter, how much to beat it, and measuring your gf flour precisely are essential.
grid of 4 images, one with a bowl and whisk with white flours, one with a white
stand mixer with whipped butter in the bowl, one with some poweder added, and
the fourth with the full mixture in the bowl
of 4 images, one with a bowl and whisk with white flours, one with a white stand
mixer with whipped butter in the bowl, one with some poweder added, and the
fourth with the full mixture in the bowl
* First, whisk the dry ingredients of all purpose gluten free flour with
xanthan gum, baking soda, and salt until uniformly combined.
* Then, beat the butter until smooth and creamy but not too airy.
* Add the granulated sugar and beat well, making a somewhat grainy mixture.
6 images, one with a grainy yellow mixture with a raw egg, one with the egg
mixed in to make a dark yellow mixture, one with white powder on top, one with
the powder mixed in, one with scoops on yellow raw dough on a baking sheet, and
one with 4 round yellow baked cookies
images, one with a grainy yellow mixture with a raw egg, one with the egg mixed
in to make a dark yellow mixture, one with white powder on top, one with the
powder mixed in, one with scoops on yellow raw dough on a baking sheet, and one
with 4 round yellow baked cookies
* To the butter and sugar mixture, add the egg and butter emulsion, and beat
until smooth and somewhat fluffy. Don’t overbeat.
* Add the dry ingredients you whisked together, and beat until smooth. The
dough should be thick and not greasy or overly sticky.
* This dough remains at room temperature, so we proceed to scooping the dough
into large mounds, each about 2 ounces in weight. Don’t disturb the mounds at
* Bake the cookies first at 350°F to give the cookies some height, then reduce
the temperature a ton to finish baking without browning too much.
many light yellow sugar cookies on a white background, many with a swirl of pink
light yellow sugar cookies on a white background, many with a swirl of pink
HOW TO MAKE THE CRUMBL COOKIE FROSTING
Crumbl cookies are famous for their swirly frostings that are piled high on
their cookies with their trademark swirl. The frosting is a basic buttercream
that is balanced perfectly to be smooth and spreadable, but thick enough to hold
its shape and even set enough to stack the cookies lightly on top of one
We begin with the same cool room temperature butter. If you’d like to be really
precise, you can check with an instant read thermometer and it should be around
65°F. You’ll beat it until it’s smooth, and then add some cream and flavorings.
Crumbl’s pink frosting is legendary for having some almond flavoring, but you
can replace that with vanilla if you’d prefer.
HOW TO FROST A CRUMBL COOKIE
I like to shape the frosting on these cookies using a spoon or offset spatula
that’s I’ve moistened slightly with warm water. That makes the frosting easily
spreadable while keeping it thick, creates a smooth finish, and helps the
frosting to set enough to stack the cookies lightly on one another after they
Begin with about 2 tablespoons of frosting on top of each cookie. Mound the
frosting in the very center of the cookie, then use that slightly moistened
spoon or offset spatula to press the frosting out toward the edge of the cookie
in a mostly even layer.
Starting about 1/8 inch from the edge of the cookie, press a clean, moist offset
spatula into the frosting about 1/8 inch deep all around the edge while rotating
the cookie. Finish with a slight swirl toward the center.
closeup image of round mounds of light yellow cookie dough on a baking sheet
image of round mounds of light yellow cookie dough on a baking sheet
TIPS FOR PERFECT COOKIES EVERY TIME
Making perfect Crumbl cookies gluten free isn’t just about following the
recipe—it’s about understanding how to prepare the ingredients and the
importance of each step of the process.
A recipe is a formula, and I can’t promise results if you don’t follow the
formula, including ingredient selection, handling, and preparation. Here are
some tips to help you achieve cookie perfection every time you bake.
COOL ROOM TEMPERATURE BUTTER
One of the key steps in making these cookies (and the frosting!) is ensuring
your butter is at cool room temperature before you start. This might seem like a
small detail, but it’s crucial for achieving the right texture.
Room temperature butter blends more easily with the sugar, creating a smooth and
creamy base for your cookies. If the butter is too cold, it won’t blend
properly, and if it’s too warm and greasy, the dough won’t hold its shape and it
won’t puff up in the oven.
If you forgot to take your butter out of the fridge about an hour before you
start baking, try pouring very hot water into a bowl, dumping the water out, and
placing the hot bowl over your butter. It also helps to chop the butter into
chunks and leave it exposed to the air in the warmest part of your kitchen.
closeup image of baked light yellow pain gluten free Crumbl cookie
image of baked light yellow pain gluten free Crumbl cookie
WATCH YOUR BAKING TEMPERATURE AND TIME
You must be careful not to overbake your cookies, but they must begin baking at
a higher temperature (350°F), then lowered to 300°F and allowed to finish
baking. Your oven temperature will fall steadily for the remaining baking time,
resulting in the perfect height, texture, and flat top.
Overbaked cookies can become hard and dry, while perfectly baked ones will be
soft, chewy, and absolutely delicious. If you would prefer, you can bake your
cookies at 300°F for about 20 to 22 minutes, and they will be pale even on the
bottom, and much wider and flatter.
QUALITY GLUTEN FREE FLOUR
A really good gluten free flour blend
critical for any gluten free baking recipe. Some blends can result in a gritty
texture or an off-putting aftertaste, and won’t combine properly with other
ingredients to provide good results at all. Others are simply poorly balanced,
and can’t be used as described in this recipe.
Coconut flour, almond flour, or any other flour that isn’t a rice-based blend
will not work in this recipe. They would require their own, distinct recipe for
even a basic sugar cookie.
Closeup image of pink swirled frosting on top of round yellow cookie with pastry
bag with pink frosting
image of pink swirled frosting on top of round yellow cookie with pastry bag
How do gluten-free Crumbl cookies taste compared to the original?
According to my taste testers, it’s hard to tell the difference. These
gluten-free Crumbl Cookies are just as soft, chewy, and delicious as the
original. They have that same irresistible sweetness and texture. You might even
forget they’re gluten-free.
How do I store these cookies?
Unfrosted cookies can be stored at room temperature, covered well, for about 2
days. Store them, wrapped tightly in a freezer-safe wrap or bag in the freezer
The frosted cookies can be covered and stored in the refrigerator for 3 days, or
frozen in a single layer on a baking sheet and piled gently into a freezer-safe
plastic bag for longer storage (up to 3 months if sealed tightly).
Can you make them dairy free?
You can try to make these cookies dairy-free and a plant-based milk.
My favorite dairy free butter substitute brands are Miyoko’s Kitchen and Melt.
Earth Balance buttery sticks have too much moisture, so I would avoid using that
For the frosting, you can try using half vegan butter and half vegetable
Can you make them egg free?
You may be able to use 50 grams of aquafaba in place of the single egg.
I’ve made these cookies with two egg whites in place of the egg, and the recipe
If you use 2 egg whites or aquafaba in place of the egg, I recommend flattening
the center of each scoop of dough before baking so the cookies are level once
Does Crumbl have gluten free cookies?
The short answer is no, none of the original Crumbl Cookies are gluten-free.
They all contain wheat flour and some also have other gluten-containing
ingredients, including barley malt. So they are not safe if you’re on a gluten
free diet for any reason.
Can I use salted butter?
No, salted butter typically has 15% more moisture than unsalted butter, which
makes the cookie dough too wet and the cookies spread too much. Plus, salted
butter sometimes has much more salt, sometimes much less salt than intended.
Why are my cookies flat?
You may not have baked them at a high temperature to start, which creates some
early lift on the sides of the cookie that ensures the thickness. Or your butter
may have been too soft and perhaps even greasy.
What is butter emulsion and do I have to use it?
Butter emulsion is a flavored oil that adds extra buttery richness to baked
goods. You can replace it with more vanilla extract, and forget the whole butter
Can I add chocolate chips to make this a chocolate chip variety?
You might be able to add some a few ounces of chocolate chips to this recipe,
but they won’t really taste like the Crumbl chocolate chip cookies.
What do I do if my butter got too soft?
If your butter has become greasy, I’m afraid there’s no way to bring it back to
cool room temperature and have it still beat nice and fluffy. Maybe melt the
butter all the way and use it to make a double batch of our gluten free
chocolate chip muffins
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GLUTEN FREE CRUMBL COOKIES
Prep Time: 25 minutes mins
Cook Time: 17 minutes mins
Setting time: 1 hour hr
gluten free crumbl cookies sugar cookies with pink icing on white surface
free crumbl cookies sugar cookies with pink icing on white surface
If you wish they made gluten free Crumble cookies, this copycat recipe for the
thick sugar cookies with the fancy pink frosting is for you. They’re chewy,
tender, and piled with rich vanilla almond frosting.
* Stand mixer with paddle attachment or hand mixer
* 1 ½ cups (210 g) all purpose gluten free flour blend
please click thru for appropriate blends
* ⅜ teaspoon xanthan gum, (omit if your blend already contains it)
* ½ teaspoon baking soda
* ¼ teaspoon kosher salt
* 8 tablespoons (112 g) unsalted butter, at cool room temperature (not
* 1 cup (200 g) granulated sugar
* 1 (50 g (weighed out of shell)) egg, at room temperature
* ½ teaspoon butter vanilla emulsion , or twice as
much pure vanilla extract
* 10 tablespoons (140 g) unsalted butter, at cool room temperature (not
greasy, but not firm)
* 2 tablespoons (1 fluid ounce) heavy cream, at room temperature
* ½ teaspoon pure vanilla extract
* ½ teaspoon pure almond extract, optional (can be replaced with more
* ¼ teaspoon kosher salt
* 3 ½ cups (400 g) confectioners’ sugar, plus more as needed
* 1 drop neon pink gel food coloring, optional
* In a separate medium-size bowl, place the flour blend, xanthan gum, baking
soda, and salt, and whisk to combine well. Set the dry ingredients aside.
* Preheat your oven to 350°F. Line rimmed baking sheets with unbleached
parchment paper and set them aside.
* In a large bowl with a handheld mixer, or the bowl of a stand mixer fitted
with the paddle attachment, place the butter and beat on medium-high speed
for about 3 minutes, or until creamy and smooth.
* Add the granulated sugar, and beat until fully combined, and light but not
* Add the egg and butter emulsion or vanilla extract, and beat until fully
* Add the dry ingredients to the butter and sugar mixture, and beat on medium
speed until just combined.
* The dough will be thick and smooth, but easy to shape and should not be
* Using a large spring-loaded ice cream scoop or two spoons, scoop mounds of
cookie dough about 3 tablespoons each (about 2 ounces), and place them about
2-inches apart on the prepared baking sheets. Do not flatten or disturb the
* Place the baking sheet in the center of the preheated oven and bake for 5
minutes. Reduce the oven temperature to 300°F and bake until no longer shiny
in the center (about 12 minutes ).
* Remove from the oven and allow to cool on the baking sheet for at least 10
minutes, or until stable, before transferring to a wire rack to cool
* The cookies will deflate a bit as they cool, which will give you that uneven,
slightly crackled texture that we are looking for.
* In the bowl of your stand mixer fitted with the paddle attachment or a large
bowl with a hand mixer, beat the butter on medium speed until smooth but not
airy (about 2 minutes).
* Add the heavy cream, almond extract, vanilla extract, and salt.
* Increase the mixer speed to high and beat until creamy, about another 3
* Add about 2 cups of the confectioners’ sugar. Beat slowly until the sugar is
* Turn the mixer up to high and beat until the frosting becomes uniformly thick
(about another 3 minutes).
* Scoop some of the frosting with a spoon or offset spatula and attempt to
place it back and swirl it a bit.
* Add as much of the rest of the confectioners’ sugar as necessary to thicken
the frosting to a thick, but spreadable, swirlable consistency.
* Add the optional gel food coloring, and beat slowly, and then faster until
you reach medium speed. Beat until fully incorporated but try not to
incorporate air bubbles into the frosting.
* Once the cookies are completely cool, place a generous dollop of about 2
tablespoons on top of each cookie with a spoon, offset spatula, or pastry bag
with large open piping tip.
* Mound the frosting in the very center of the cookie, then use a slightly
moistened spoon or offset spatula to press the frosting out toward the edge
* Starting about 1/8 inch from the edge of the cookie, press a clean, slightly
moistened spoon or offset spatula into the frosting about 1/8 inch deep all
around the edge while rotating the cookie. Finish with a slight swirl toward
* Allow the cookies to set for about an hour before serving. Let them sit out
overnight, uncovered but frosted, and you’ll be able to stack them gently.
* Unfrosted cookies can be stored at room temperature, covered well, for about
2 days. Store them, wrapped tightly in a freezer-safe wrap or bag in the
freezer for up to 5 months.
* The frosted cookies can be covered and stored in the refrigerator for 3 days,
or frozen in a single layer on a baking sheet and piled gently into a
freezer-safe plastic bag for longer storage (up to 3 months if sealed
About frosting the cookies.
If you feel any pressure at all to frost the cookie just so, please allow me to
Just spoon the frosting on top in the center and smush it to the edges as best
you can. Moistening the spoon or spatula helps make the frosting a bit more
spreadable, allows for a more even finish, and helps the frosting set up firmer.
Nutritional information is provided for informational purposes only and you
should not rely upon it for medical or any other critical needs. It excludes the
butter emulsion ingredient, and is per cookie, with frosting.
Cholesterol: 85mg | Sodium: 244mg | Potassium: 20mg | Fiber: 1g | Sugar: 25g |
Vitamin A: 785IU | Vitamin C: 0.02mg | Calcium: 13mg | Iron: 0.1mg
Nutrition information is automatically calculated, so should only be used as an