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These are the gluten-free copycat Crumbl sugar cookies of your dreams. These bring Crumbl sugar cookies signature cookies home. It is a giant sugar cookie, soft and fluffy and topped with a creamy swirl of pink buttercream for its iconic look.
What is with all the hype about Crumbl cookies? If you don't know, Crumbl cookies is a Utah based bakery that has locations all over the country. They are famous for their weekly cookie selections and their viral videos on social media showing off these delicious giant cookies.
One of their most popular signature cookies is the pink frosted sugar cookie. It's a giant sugar cookie topped with a almond buttercream and served chilled.
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Does Crumbl make gluten-free cookies?
No, Crumbl does not currently make gluten-free cookies, and according to their website, they do not have plans for making any at this time.
Don't worry, though; I've got you covered because these gluten-free Crumbl cookies are easy to make and will satisfy your crumble cookie craving without waiting for them to be delivered.
Ingredients.
These gluten-free crumble cookies start with a giant sugar cookie base and are topped with almond buttercream.
For the cookies.
- 1:1 Gluten-free Flour - I tend to use the King Arthur 1:1 blend.
- Butter
- Sugar
- Powdered Sugar
- Eggs
- Almond Extract and Vanilla - Crumbl sugar cookies use both vanilla and almond extract for their distinct flavor in the cookie and the almond buttercream. If you are allergic to nuts, do not use the almond extract as it is not safe to consume for anyone who is allergic to tree nuts. Use only vanilla extract instead.
- Baking Powder
- Baking Soda
- Salt
For the buttercream.
- Butter or Shortening
- Powdered Sugar
- Almond or Vanilla Extract
- Milk or Cream
- Pink Food Coloring - Crumbl sugar cookies have an iconic pink frosting, so if you want that look in these gluten-free Crumbl cookies, then use pink. If you don't have pink, you can use just a few drops of red. If you want another color, go for it. You can make your gluten-free Crumbl cookies in whatever color you want.
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How to make copycat Crumbl cookies.
- Cream the butter and sugars.
- Add the egg and the extracts.
- Then add the gluten-free flour.
- This gluten-free sugar cookie recipe should look like a thick cake batter, thick but scoopable.
- Scoop the cookie dough onto a baking sheet.
- Bake till golden.
- Make the gluten-free buttercream frosting.
- Frost cooled cookies and enjoy!
Tips and tricks.
- Cream the butter and sugars fully. - You want to see the yellow color in the butter fade lighter and the mixture to be light and fluffy. It should look like it expanded in size a little bit.
- Use a lighter blend 1:1 gluten-free flour. - For these gluten-free sugar cookies, I use King Arthur 1:1 blend. Substitute a different flour blend at your own risk as I have not tested these with a lot of different blends.
- Do NOT overbake. - Overbaking these gluten-free sugar cookies will make them hard once they cool. If needed, I suggest erring on underbaking to ensure you do not overbake to get a soft and fluffy sugar cookie.
- Almond extract is STRONG. - If you've never baked with almond extract, I suggest using half the amount and taste testing. If you love almonds, just follow the recipe. If you can't have almonds or don't want it, just substitute for more vanilla.
Gluten-free sugar cookie FAQ.
Not all gluten-free flours are the same. I find the best results come from weighing out my flour, so I know exactly how much flour I have from batch to batch. If you don't have a kitchen scale, be sure to fluff the flour and then spoon and level it. Do not scoop the flour.
No, this gluten-free sugar cookie dough is designed to be scooped. If you want a gluten-free sugar cookie that can be cut out into shapes, then I suggest using my cutout sugar cookie recipe.
Sugar cookies can be overbaked easily, so it's important to know when to pull them out of the oven. Sugar cookies are done when the top of the cookie looks dull-looking, and the bottoms are slightly golden. Do not wait for the tops to turn golden; your sugar cookies will be overbaked.
Sugar cookies need to rest on the tray for at least five minutes before you try to transfer them to a baking sheet. Allowing the sugar cookies to rest helps them keep their shape better and keeps them from falling apart.
Storing Crumbl style cookies.
Crumbl stores their cookies chilled, so if you want to be like them, then store these in a container in the fridge. If you don't care about having chilled cookies, you can keep these gluten-free sugar cookies in a container at room temperature, and they will last for 3-5 days.
More gluten-free cookies.
These gluten-free crumbl sugar cookies are addicting, but if you love chocolate, then you need to try my gluten-free double chocolate cookies a try next.
Do you want me to make another flavor of Crumbl cookie gluten-free? Let me know in the comments below!
Here are a few more delicious gluten-free cookies to add to your baking list.
📖 Recipe
Gluten-free Copycat Crumbl Sugar Cookies with Pink Buttercream
Ingredients
Sugar Cookies
- 1 Cup Butter At room temperature.
- ½ Cup Sugar
- ½ Cup Powdered Sugar
- 2 Large Eggs
- ¾ Teaspoon Vanilla Extract
- ¾ Teaspoon Almond Extract
- 2 ¼ Cups 1:1 Gluten-free Flour 270 grams of flour. I use King Arthur 1:1 If you are using a different blend measure the flour by weight.
- 1 Teaspoon Baking Powder
- 1 Teaspoon Baking Soda
- ½ Teaspoon Salt
Pink Buttercream Frosting
- ½ Cup Butter At room temperature.
- 2 ½ Cups Powdered Sugar
- 1 Teaspoon Almond Extract Or vanilla extract.
- 2-3 Tablespoons Heavy Cream Or milk.
- 2-3 Drops Pink Food Coloring. You can use any desired color or leave it out if you prefer.
Instructions
- Preheat the oven to 350 degrees and prep a baking sheet with parchment paper.
For the sugar cookies.
- Cream the butter, sugar, and powdered sugar, in a mixing bowl until the mixture is light and fluffy.1 Cup Butter, ½ Cup Sugar, ½ Cup Powdered Sugar
- Add the eggs, vanilla extract, and almond extract to the sugar mixture.2 Large Eggs, ¾ Teaspoon Vanilla Extract, ¾ Teaspoon Almond Extract
- Once the eggs are incorporated, add the 1:1 flour, baking soda, baking powder, and salt. The cookie dough should look like a thick cake batter, scoopable, and holds its shape.2 ¼ Cups 1:1 Gluten-free Flour, 1 Teaspoon Baking Powder, 1 Teaspoon Baking Soda, ½ Teaspoon Salt
- Let the batter rest for about 10 minutes, this helps the gluten-free flour absorb fully.
- Scoop about ¼ cup worth of cookie dough onto the parchment paper lined baking sheet. Be sure to leave space around the cookies. For a large baking sheet, I bake 6 cookies, and for a smaller baking sheet, I bake 2 cookies at a time.
- Bake the cookies in the preheated overn for 12-13 minutes.
- Remove the cookies from the oven and allow them to cool on the baking sheet for at least 10 minutes.
For the buttercream frosting.
- Mix the butter, powdered sugar, and extract together.½ Cup Butter, 2 ½ Cups Powdered Sugar, 1 Teaspoon Almond Extract
- Add the cream or milk 1 tablespoon at a time, until the desired consistency is reached.2-3 Tablespoons Heavy Cream
- Drop in the food color and mix to get the signature look of the Crumbl sugar cookies.2-3 Drops Pink Food Coloring.
Frost the sugar cookies.
- Once the cookies have fully cooled, frost the cookies with the pink buttercream.
- Store the cookies in an airtight container at room temperature or in the fridge to get the Crumbl chilled sugar cookie experience.
Notes
- Cream the butter and sugars fully. - You want to see the yellow color in the butter fade lighter and the mixture to be light and fluffy. It should look like it expanded in size a little bit.
- Use a lighter blend 1:1 gluten-free flour. - For these gluten-free sugar cookies, I use King Arthur 1:1 blend. Substitute a different flour blend at your own risk as I have not tested these with a lot of different blends.
- Do NOT overbake. - Overbaking these gluten-free sugar cookies will make them hard once they cool. If needed, I suggest erring on underbaking to ensure you do not overbake to get a soft and fluffy sugar cookie.
- Almond extract is STRONG. - If you've never baked with almond extract, I suggest using half the amount and taste testing. If you love almonds, just follow the recipe. If you can't have almonds or don't want it, just substitute for more vanilla.
If you make this recipe, please let me know! Leave a comment, rate it, and don't forget to tag a photo #grainfreetable or @grainfreetable on Instagram. I'd love to see what you come up with!
Angela says
I love this gluten-free recipe. My kids loved them!
Will says
Fantastic cookies. Really enjoyed them. Thanks.
Wendy says
The frosting on these cookies was so delicious!
Ash B says
These are my favorite type of cookies and this recipe came out great! super yummy!
Jerika says
Yum! I'm loving every bite of this Gluten-free Copycat Crumbl Sugar Cookies!:) Thanks!
Colleen says
Delicious cookies! Thanks for sharing.
Kristina says
These were delicious.
Sabrina says
Thee are wonderful. A nice crumbly texture and great flavour.
Ashley says
The dough for these cookies smelled amazing, exactly the same smell of the real Crumbl cookie store!! But unfortunately as I added the full amount of gluten free flour it started to get very gummy and a weird dense sticky texture. I’m giving the recipe 5 stars because I’m pretty sure it was something I did wrong (maybe over mixed?), but I’m wondering if anyone has had the same issue and knows what causes it. And how to fix it hopefully! I used Namaste perfect flour, which is a 1:1 ratio. Its not expired, and I just used it the other day without texture issues.
Sara Vaughn says
Ashley, I am sorry that happened. I have not tested this recipe with that brand of 1:1 flour. In this recipe, I tested it with the King Author 1:1. These cookies should be soft, light, and fluffy. It could be an over mixing issue, but it could also be the flour blend. The King Author measure for measure 1:1 blend is 120 grams per cup. When I look up the Namaste 1:1, it looks like it's 138 grams per cup. So you could be using more flour in the recipe without even knowing it.
Debbie says
Salted or unsalted Butter??
Sara Vaughn says
You can use either, I tend to use unsalted butter whenever I bake.