My gluten free Crumbl Cookies copycat recipe will satisfy you when you're craving a simple bakery-style cookie and can't just walk into the store to buy one. They're are a delightful copy of Crumbl Cookies, but safe for a gluten free diet.
Whether you're a seasoned baker or a beginner, this easy-to-follow recipe will guide you to create a batch of soft, chewy, and irresistibly sweet cookies that everyone can enjoy.
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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 bit of time.
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 at all.
Cookie ingredient notes
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 blends, 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 flavors.
- 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 unsalted.
- 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 by weight, are essential.
- 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.
- 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 all!
- 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.
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 another.
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 rest.
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.
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.
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 is 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.
Crumbl Cookie FAQs
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.
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 tightly).
You can try to make these cookies dairy-free by using a vegan butter substitute, 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 as a substitute.
For the frosting, you can try using half vegan butter and half vegetable shortening.
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 works well
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 baked.
The short answer is no, none of the original Crumbl Cookies are not 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.
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.
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.
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 emulsion thing!
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.
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. Or add some more butter and make a gluten free apple crisp.
Gluten Free Crumbl Cookies
Equipment
- Stand mixer with paddle attachment or hand mixer
Ingredients
For the cookies
- 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 greasy)
- 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
For the frosting
- 8 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 vanilla)
- 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 overly fluffy.
- Add the egg and butter emulsion or vanilla extract, and beat until fully combined and smooth.
- 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 greasy.
- 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 mounds.
- 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 completely.
- 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 minutes.
- Add about 2 cups of the confectioners’ sugar. Beat slowly until the sugar is incorporated.
- 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 of the cookie in a mostly even layer. (See Recipe Notes)
- 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 the center.
- 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.
Storage
- 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 tightly).
Notes
Nutrition
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Hi, I’m Nicole. I create gluten free recipes that really work and taste as good as you remember. No more making separate meals when someone is GF, or buying packaged foods that aren’t good enough to justify the price. At Gluten Free on a Shoestring, “good, for gluten free” just isn’t good enough! Come visit my bio!
Ann Marie says
Can you do these cookies as sugar cookie cut out? Like for Christmas cookies or will they be too soft and fluggy to stand up to the cookie cutter?
Nicole Hunn says
Hi, Ann Marie, I don’t recommend making these into cutout cookies. Instead, I suggest you use my gluten free sugar cookies recipe that will hold literally any shape you like!
Ann Marie Harris says
Nicole,
Thank you for getting back with me. I’ll look for that recipe.
Anita says
I am beyond excited to try this recipe!!
Can cocoa be added to this recipe for chocolate Crumbl Cookies?
Thank you for all your great recipes! :)
Nicole Hunn says
Hi, Anita, no, I’m afraid chocolate cookies would require a different recipe with a different balance of ingredients. This one’s only for vanilla, but another version is in the works!
Anita says
Can chocolate chips/chunks be used?
Nicole Hunn says
I haven’t tried mixing anything in to these cookies, Anita, and the recipe isn’t developed to be able to have the cookies still hold their shape like that, so I’m afraid I really couldn’t promise good results. I am working on a chocolate chip cookie version of these Crumbl cookies, though, if you’re willing to wait!
Kate gomperts says
Maybe try a chocolate frosting?
Debra E says
Are the measurements right for the confectioners sugar? 460g was more like 3 1/2 cups. That’s quite a difference! I’ll start with the 2 1/2 c. and go from there and see what I need. The gram measurement seems deceiving though.
Nicole Hunn says
Hi, Debra, thank you so much for pointing that out, the amount of confectioners’ sugar was in error! It should have read 3 1/2 cups (not 2 1/2), which is about 400 grams. I’ve made the correction, and I apologize for the confusion.
Elizabeth says
I’ve made this recipe 5 times now since you’ve published this and it’s AMAZING! My whole family loves it. I made a batch for Earth Day where I marbled green and blue dough together and they came out beautifully, even without the frosting!
Nicole Hunn says
That’s so great to hear, Elizabeth! Your Earth Day cookies sound so cool. Thank you for sharing that you did that, and for coming back to rate the recipe. I really appreciate hearing it!
Kathi LaCourt says
I really don’t know what Crumbl cookies taste like – I’ve been gluten-free since before Crumbl came into being, I think. But I will say these are scrumptious! (and possibly worth $4-5 each as well!). Quick question – generally 2 Tbsp is equal to 1 fluid ounce, but the recipe says 2 Tbsp heavy cream (2 fluid ounces). Is the measurement supposed to be 2 Tbsp or 2 fluid ounces, or maybe 2 ounces by weight because it’s heavy cream? Tastes great at 2 Tbsp, but I’m just wanting to make sure that is the correct amount. Thanx so much for all your work developing recipes – I always know I can count on them to come out right!!
Nicole Hunn says
I’m so glad you love the cookies, Kathi! And I’m grateful that you pointed out my error! I apologize, the unit conversion is wrong. Thank you so much for catching that. I’ve fixed it now. The amount is properly 2 tablespoons, which is as you correctly pointed out, is 1 fluid ounce.
Karen says
Made these yesterday “for the grandkids”
Grandkids are not getting any of these. My goodness, they are delightful! Thank you
Nicole Hunn says
Hahaha, Karen, good for you! They’re just the excuse. And you can always make another batch. :)
Mimi says
Do you have high altitude adjustment recommendations for these cookies? Mine turned out very flat-great flavor but not what I was hoping for.
Nicole Hunn says
You will always have to make adjustments to bake at altitude, Mimi, to get promised results. Gluten free baking is no different from conventional baking. I’m afraid that’s one condition I can’t replicate, so I can’t make any suggestions other than to tell you that over the years other readers have told me that they have made their “usual” altitude adjustments to my recipes successfully.
Mimi says
Thank you. I do have success adjusting for altitude with conventional flour but didn’t know if there are special rules for gluten free. I will try again update when I have success!
Mimi says
Update on the high altitude adjustments. I used Better Batter flour and followed the standard changes for flour, liquids, sugar and time/temp and they turned out great! Taking them to book club tomorrow.
Nicole Hunn says
That’s great, Mimi! That has been the feedback I have always had in the past, that the “regular” adjustments you would make for altitude are appropriate. It makes sense to me. Thank you so much for sharing that, and have fun at book club!
Misty says
These cookies are a perfect replica for a trendy treat! All these recipes later and you are still making food dreams come true! Thank you for always finding ways for celiacs to have their own normal!
Nicole Hunn says
Thank you so much for the kind words, Misty! Why shouldn’t we have Crumbl cookies, too, right? :)
Tony says
Is it possible to get the nutrition values of this recipe? Calories, fat, carbs, etc per serving.
Nicole Hunn says
I just added approximate nutritional information per cookie, including frosting but excluding the butter emulsion, as calculated by the service I use for the recipe card, Tony. It is approximate and should not be relied upon for anything important.
WALTER DORFMAN says
Unsalted butter is one of my top-ten favorite foods but 16 tablespoons (including frosting) is a bit much. I’m not big on arithmetic but 2 tablespoons of butter per cookie…yawzah! I know Crumbl cookies are heavily reliant on butter (and I love them) but let’s remember that they are not among the healthiest food in the world. Despite what I have written, I love the cookies and you for your wonderful recipes. -Waltunkel
Nicole Hunn says
Walter, I will never impose constraints on a copycat recipe that aren’t imposed on the original. My intention is always, in all things, to bring back favorites for people who are gluten free—not to provide “healthier” recipes, as gluten free foods are not inherently healthier than their conventional counterparts. Anyone seeking healthy recipes will always be disappointed here! Making gluten free foods delicious is hard enough as it is.
Linda Desjarlais says
Hello! I have many of your recipes and love them! My husband and I both have major dietary restrictions and have found that when making a recipe dairy free you usually recommend two other brands of substitutes and or a nut milk. Sadly we are also nut free and having a nut milk as a base won’t work. I use Earth Balance or coconut oil and coconut milk as substitutes. I know you are not a complete food allergy site, but offering multiple substitutes that can work for others would be much appreciated!
Nicole Hunn says
I’m afraid I can’t recommend Earth Balance at all for my recipes as a butter substitute. It has much more moisture than butter, and will cause cookies to spread a ton. Coconut milk is fine (as long as you’re not using canned coconut milk), but if you can use coconut, Melt brand vegan butter doesn’t contain nuts. Hopefully that works for you. I appreciate your understanding that my site is only gluten free, and the substitution suggestions I give are only suggestions. I’m not willing to recommend substitutes, though, that I know won’t work successfully to create the recipe that’s described and I’m limited by what’s available in the marketplace.