These Gluten-Free Crumbl Sugar Cookies are the original copycat recipe of Crumbl Cookies signature cookie! Giant sugar cookies—soft and buttery—topped with a swirl of pink almond buttercream frosting!
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When Crumbl cookies took over social media, they made one thing clear—they weren’t making gluten-free Crumbl cookies. So I did! This is the original gluten-free Crumbl copycat recipe, bringing that same soft, chewy texture, buttery flavor, and swirl of buttercream frosting to your kitchen.
Just check out the reviews! Many readers say these cookies beat any other gluten-free sugar cookies they’ve tried—even cut-out versions. Bobbi put it best:
Recipe Love! What Readers Are Saying:
⭐⭐⭐⭐⭐
"I haven’t had one of those ginormous sugar cookies piled high with frosting since I was diagnosed with celiac 15 years ago. And I can’t thank you enough! This will be a go-to from now on!"
-Bobbi
It’s no wonder these cookies have become a reader favorite—some even make them for baby showers, holiday decorating, and gifting!
- They’re easy to bake!
- Require no rolling or chilling.
- And taste better than any store-bought gluten-free sugar cookie!
Ready to make your own delicious cookies? Let’s get baking!
Ingredients
- Gluten-Free Flour Blend: This recipe was tested with King Arthur Measure for Measure and Namaste Perfect Flour Blend, but readers have also had success using XO Baking Co. and Bob’s Red Mill 1:1.
- Powdered Sugar: Found in the frosting and the cookies; powdered sugar aids in achieving the tender, melt-in-your mouth quality these cookies have.
- Butter and Oil: A combination of oil and butter gives these cookies the moisture they need to stay chewy and tender for days!
- Vanilla and Almond Extract: Almond extract provides this cookie their distinct flavor.
- If you know you don't like almond flavor, substitute with vanilla extract.
- If you love almond flavor, you can increase the amount just a tiny bit if you wish!
- Cream of Tartar: Don't skip this ingredient. Find it in the spice aisle. It aids in leavening and lends a slight tang to the cookies.
Can I make them Dairy-Free or Sugar-Free?
Several readers have successfully made these cookies dairy-free by using Miyoko’s or Violife butter and sugar-free by replacing the sugar with Besti or Swerve sweetener.
*If you try any substitutions, let me know in the comments how they turn out!
How to Make This Gluten-Free Crumbl Cookie Recipe
- Blend the dough together in a stand mixer with a paddle attachment.
- Use a large cookie scoop to create dough balls, placing them on a parchment paper-lined baking sheet. Flatten slightly.
- Place the dough spaced a couple inches apart on parchment lined cookie sheets. You can fit about 6 or 7 on a regular sized cookie sheet.
- Bake the cookies until just cooked through. The tops may be a little crinkled and the bottoms should be light golden brown. Allow them to cool completely on the pan. No need to remove to a cooling rack.
- While the cookies cool, beat softened butter and powdered sugar until smooth.
- Mix in the extracts, then add heavy cream one tablespoon at a time, mixing well after each addition. Stop when the frosting is soft and fluffy—about 3 tablespoons.
- Once the cookies are cool, it’s time to frost them!
- Use an offset spatula or butter knife to spread a dollop of frosting on each cookie. Finish with a swirl—no need for perfection, just have fun!
Storage Tips
- Room temperature – Store in an airtight container for up to 3 days.
- Chilled – Like Crumbl bakery, these taste amazing straight from the fridge.
- Frozen – Wrap tightly and freeze for up to 3 months.
Katie's Recipe Notes!
- Measure Flour Correctly: Use a scale for accuracy or the spoon-and-level method.
- Don’t Overbake, for that perfect soft texture! These gluten-free cookies should have soft centers with lightly golden bottoms.
- Almond Extract can have a strong flavor! Adjust to taste or swap for extra vanilla extract.
No, this dough is too soft and will not hold its shape for cut outs. Use this gluten-free sugar cookie recipe instead!
While they aren't great for cut-outs, these cookies are still perfect for decorating! Use different food colorings for the frosting and festive sprinkles to match any occasion.
Yes, I made a couple of the other Crumbl cookie recipes: Gluten-free Galaxy Brownie Cookies and Gluten-free Oreo Dirt Cookies!
Still Have a Sweet Tooth?
I have many more gluten-free cookie recipes for you to check out, like these chewy gluten-free molasses cookies!
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Recipe
Gluten-Free Crumbl Sugar Cookies (Copycat)
Ingredients
Gluten-Free Sugar Cookie
- ½ cup butter, softened
- ¾ cup granulated white sugar
- ½ cup powdered sugar
- ¼ cup neutral oil
- 1 large egg
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- 2 ½ cups gluten-free flour blend, tested with King Arthur Measure for Measure and Namaste Perfect Flour Blend.
- ½ teaspoon baking soda
- ½ teaspoon cream of tartar
- ½ teaspoon table salt
Pink Almond Buttercream Icing
- ½ cup butter, softened
- 3 cups powdered sugar
- ¼ teaspoon almond extract, increase to ½ teaspoon if you love almond flavor.
- 1-3 Tablespoons heavy cream, half & half or milk will also work.
Instructions
Sugar Cookies
- Preheat the oven to 350°F. Line two baking sheets with parchment paper.
- Cream the butter, white sugar, and powdered sugar in a stand mixer with a paddle attachment on medium speed until light and fluffy (~2 minutes).
- Whisk together the oil, egg, vanilla extract, and almond extract. Add to the creamed mixture and beat until fluffy and well combined.
- In a small bowl, whisk together the gluten-free flour, baking soda, cream of tartar, and salt. Add to the wet ingredients and mix until a soft dough forms.
- Scoop ¼ cup portions using a large cookie scoop. Place 6-7 cookies per baking sheet, leaving space between each. Gently press down to ½ to ¾-inch thickness.
- Bake for 13-15 minutes, until cookies spread slightly, tops are crinkled, and bottoms are light golden brown.
- Cool on the baking sheets while making the frosting.
Almond Buttercream
- Beat softened butter and powdered sugar until combined (it may look clumpy).
- Mix in almond extract.
- Add cream 1 tablespoon at a time, mixing well after each addition, until the frosting is soft, fluffy, and spreadable (~3 tablespoons).
- Frost each cooled cookie with a dollop of buttercream, smoothing with an offset spatula or butter knife.
- Enjoy immediately or chill for a firmer texture. Store in an airtight container.
Notes
Nutrition
* Nutritional information is provided as a courtesy and should be used as an estimate only. See the nutrition policy for more information.
Sarah Styers says
Hi! Using this recipe, but only had Bobs Redmill 1 to 1 baking flour. My dough is very dry. Is there a recommendation to add more of something to keep the texture the same but not as dry and crumbly?
Thanks,
Sarah
Katie Olesen says
Hey Sarah! Thanks for the message. Bob’s Red Mill 1:1 can definitely act a little different than the blends I tested. It tends to absorb more moisture, which is likely why your dough feels dry and crumbly. To fix it, I’d recommend mixing in 1–2 teaspoons of milk at a time until the dough softens up. You’re looking for a soft, pliable texture that holds together but doesn’t feel wet or sticky. Let me know how it turns out or if you need more help!
Susan A Ditchfield says
I made these tonight and followed the recipe exactly --except replaced almond extract w/ additional vanilla extract. These are really good. They are so soft too. Thank you for a great recipe.
Kimberly says
I made these for Christmas this year and decorated them with holiday designs. I wish I could upload a picture because they turned out so cute and tasted delicious. Way better than any gluten free cut out sugar cookies that I have made in the past!
Katie Olesen says
How fun! If you post a picture on Instagram, tag me @wheatbythewayside! I'd love to see it!
Nae says
This is the best sugar cookie recipe that I’ve been able to make gluten, dairy and sugar free that has the taste and texture of a regular sugar cookie. These are delicious! Thank you for this recipe! I used Myokos butter and Besti sugars.
Kate says
Do you think it would work to chill the dough, roll out and use cookie cutters? Thx
Katie Olesen says
I would recommend you use my cut-out sugar cookie recipe instead (https://wheatbythewayside.com/gluten-free-sugar-cookies/). This recipe isn't designed for cut-outs.
Christina Delp says
Do you think plant based milk will work instead of cream?
Katie Olesen says
Yes, it should be ok. Add a little at a time until you get the right consistency.
Jaden says
I made this trying really hard to make it the real deal. Buttttttt! The dough was sticky and hard to roll out and the cookies turned into one big cookie! Even though j measured everything to perfection it turn out terribly and it tasted like molasses!
Katie Olesen says
Sounds like something went horribly awry. If you'd like to provide more details, I can help troubleshoot. I have no idea why they would taste like molasses, there isn't molasses or brown sugar in the recipe. Let's start here: Did you use the recommended gluten-free flour blend or one of your own choosing?
Laura D says
Wow, thank you, this is spot on! I made exactly as directed, using King
Arthur M4M flour. I used measuring cups for everything except the flour--switched to metric just for that. I was positive the soft dough was going to spread and merge but it did not! Glad you mentioned it will be soft or I would have been tempted to add more flour. Delicious and a keeper, well done!
Kendall says
Any chance you can make the dough ahead of time and refrigerate it until you can bake it?
Katie Olesen says
Yes that will work just fine!