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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. 

light yellow cookies with pink frosting on wire rack overhead
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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.

Ingredients 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 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.

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
  • 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
  • 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.
many light yellow sugar cookies on a white background, many with a swirl of pink frosting on top

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.

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.

closeup 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

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.

Closeup image of pink swirled frosting on top of round yellow cookie with pastry bag with pink frosting
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?
Can you make them dairy free?
Can you make them egg free?
Does Crumbl have gluten free cookies?
Can I use salted butter?
Why are my cookies flat?
What is butter emulsion and do I have to use it?
Can I add chocolate chips to make this a chocolate chip variety?
What do I do if my butter got too soft?

Gluten Free Crumbl Cookies

4.86 from 7 votes
Prep Time: 25 minutes
Cook Time: 17 minutes
Setting time: 1 hour
Yield: cookies
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.

Equipment

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Ingredients 

For the cookies

  • 1 ½ cups (210 g) all purpose gluten free flour blend, please click thru for appropriate blends
  • 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
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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

About frosting the cookies.
If you feel any pressure at all to frost the cookie just so, please allow me to release you of it!
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.

Nutrition

Calories: 413kcal | Carbohydrates: 101g | Protein: 2g | Fat: 25g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | 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 approximation.

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About Nicole Hunn

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!

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29 Comments

  1. Anita says:

    4 stars
    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! :)

    1. 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!

      1. Anita says:

        Can chocolate chips/chunks be used?

      2. 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!

    2. Kate gomperts says:

      Maybe try a chocolate frosting?

  2. 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.

    1. 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.

  3. Elizabeth says:

    5 stars
    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!

    1. 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!

  4. Kathi LaCourt says:

    5 stars
    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!!

    1. 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.

  5. Karen says:

    5 stars
    Made these yesterday “for the grandkids”
    Grandkids are not getting any of these. My goodness, they are delightful! Thank you

    1. Nicole Hunn says:

      Hahaha, Karen, good for you! They’re just the excuse. And you can always make another batch. :)

  6. 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.

    1. 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.

      1. 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!

      2. Mimi says:

        5 stars
        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.

      3. 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!

  7. Misty says:

    5 stars
    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!

    1. Nicole Hunn says:

      Thank you so much for the kind words, Misty! Why shouldn’t we have Crumbl cookies, too, right? :)

  8. Tony says:

    Is it possible to get the nutrition values of this recipe? Calories, fat, carbs, etc per serving.

    1. 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.

  9. 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

    1. 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.

  10. 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!

    1. 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.