These Gluten-Free Crumbl Sugar Cookies are a copycat recipe of Crumbl Cookies' signature cookie. These giant sugar cookies are soft and buttery, topped with a swirl of almond flavored buttercream frosting in the iconic pink color!
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Why You'll Love This Recipe
Crumbl sugar cookies are going viral on social media these days! I first saw these giant cookies on Tiktok and was mesmerized by their videos! The slow motion, often gooey action shots sure do make you want one of their delicious cookies!
Crumbl is a trendy Utah-based bakery that specializes in giant cookies. Each week they have a new menu with a mix of old and new cookie flavors. Their signature cookie is a pink sugar cookie topped with almond flavored buttercream, which they serve chilled.
Crumbl states they do not have any plans to create gluten-free cookies so if we want to join the fun, we will have to make our own!
If you know me, you know I love a good copycat recipe! I've made Cheez-its, Hawaiian Rolls, and even some restaurant favorites! So when I saw these delicious looking cookies, I knew I had to try and recreate them!
This gluten-free crumbl sugar cookie recipe is so easy to make and requires no chill time! It features a no-roll, drop style sugar cookie that is tender and buttery. You can whip up the cookie dough in about 15 minutes. The pink almond icing is quick and easy to whip up, too!
These decadent cookies are pretty huge! You can make them smaller if you prefer, but the size is part of what makes them fun! Serve them chilled, just like Crumbl, or leave them at room temp for even more softness! Also, be sure to check out my other Crumbl recipes: Gluten-free Galaxy Brownie Cookies and Gluten-free Oreo Dirt Cookies!
Ingredients
- Gluten-Free Flour Blend: This recipe has been tested with King Arthur Measure for Measure and Namaste Perfect Flour Blend
- Powdered Sugar: Don't be alarmed when you see powdered sugar in the ingredients list for the cookies, yes the cookies! Using powdered sugar aids in achieving the tender, soft, melt-in-your mouth quality these cookies have.
- Butter and Oil: Again, it's not often you see oil in a cookie recipe but using a combination of oil and butter gives these cookies the moisture they need to stay soft and tender for days! I have not yet tested these with dairy-free alternatives, please leave a comment if you've tried it!
- Egg: I have yet to try this recipe with an egg replacer so I currently do not have an egg-free recommendation.
- Vanilla and Almond Extract: Almond extract provides this cookie their distinct flavor. If you know you don't like that 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.
- Pink Gel Food Coloring: The classic Crumbl cookie is pink, but feel free to make them whatever color you want! You can omit the food coloring all together, if desired.
Step By Step
- Start by mixing the dough in a stand mixer. It's a simple process of creaming the sugars with the butter. Adding the remaining wet ingredients and beating until fluffy. Then incorporate the flour. This whole process is done in just a few minutes resulting in a soft dough.
- Next, scoop out ¼ cup portions of dough. This is a lot larger than the normal tablespoon-sized cookies you're probably used to making!
- 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. The cookies will spread a bit so don't put more than that on a pan. Press the dough down slightly with your hand. The pressed cookie dough should be between ½ and ¾ inch thickness.
- 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 cooling racks.
- While the cookies cool, mix up the frosting. This is also quite easy to do! Just cream softened butter together with the powdered sugar. Once combined add in the extracts. Then add in heavy cream 1 tablespoon at a time, mixing well after each addition.
- Add enough cream to achieve a soft and fluffy icing that is easily spreadable. For me it was about 3 tablespoons of heavy cream.
- Once cookies are cool, it's time to frost them!
- Use a small offset spatula or butter knife to place a dollop of icing on the cookie. Spread the icing around the cookie and finish with the classic swirl! You really can't mess this part up, so just have fun!
Storage
Crumble serves these giant cookies chilled. You can serve them chilled or at room temperature. Either way, keep these cookies in an airtight container and consume within 3 days.
You can freeze these cookies as well, even frosted! Wrap tightly and store in the freezer for up to 3 months.
Tips for Success
- Properly measuring the flour is important to the success of this recipe. If you have a kitchen scale, measure the flour by weight. If not, fluff up the flour in your bin. Then spoon flour into the measuring cup and level off the top with a straight edged spatula or knife.
- Substitute at your own risk! Gluten-free baking can be a little tricky. All of the brands and substitutions that I have personally tested in this recipe are listed in the recipe card. Using a different brand's flour blend, single ingredient gluten-free flours, or substituting other ingredients may greatly affect the outcome of this recipe.
- Don't overbake! It is somewhat hard to tell when the cookies are done because they are so pale in color. The bottoms should be light golden brown when done. Err on the side of underbaking rather than overbaking, especially if you love a soft cookie.
- Almond flavor is strong! If you know you don't like the flavor of almond extract, substitute with vanilla! These cookies will still be so delicious! If you love almond flavor, increase the amount of extract in the icing, see the recipe for measurements! If you're in between, just follow the recipe! It has just the right hint of almond flavor that is not too overpowering.
No, this dough is too soft and will not hold it's shape for cut outs. Use this gluten-free sugar cookie recipe instead!
Yes and no! If you want to be just like Crumbl, serve these cookies chilled. From a food safety standpoint, these cookies do not require refrigeration and are fine left at room temperature for several days.
No, Crumbl does not have gluten-free options at their bakeries.
Are there any other Crumbl cookie flavors you want to try? Let me know it in the comments!
Thank you for stopping by! I hope you enjoyed this recipe! Find even more great gluten-free recipes here!
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Recipe
Gluten-Free Crumbl Sugar Cookies (Copycat)
Ingredients
Sugar Cookie
- ½ cup butter, softened
- ¾ cup granulated 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*See Notes, King Arthur Measure for Measure or 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
Instructions
Sugar Cookies
- Preheat the oven to 350°F. Line two cookie sheets with parchment paper.
- Cream the butter and sugars together on medium speed until light and fluffy, about 2 minutes.
- Whisk together the remaining wet ingredients. Add to the creamed mixture and beat again until well combined and fluffy.
- In a small bowl, whisk together the dry ingredients. Add to creamed mixture and blend until well combined. The dough should be soft.
- Scoop ¼ cup size portions of dough and place a few inches apart on the cookie sheets, about 6-7 cookies per sheet pan.
- Gently press down the cookies to between ½ and ¾ inch thickness.
- Bake at 350°F for 13-15 minutes. The cookies should spread a little, the tops may be slightly crinkled, and the bottoms should be light golden brown.
- Remove from the oven and cool on the pans. Make the frosting while the cookies cool.
Almond Buttercream
- Use a stand or hand mixer to combine the softened butter and powdered sugar together until incorporated and clumpy.
- Add in almond extract and combine.
- Add cream 1 tablespoon at a time, mixing well after each addition. Stop when you've reached a soft, fluffy, spreadable consistency.
- When cookies are cool, spread a dollop of icing onto each cooled cookie with an offset spatula or butter knife, finishing with a swirl.
- Enjoy immediately or chill cookies if desired. Store in airtight containers.
Lina
Omg, the best cookies ever!!!!!! My new favorite. The texture is perfect, as is the flavor. I like them more than the real ones, tbh! Thank you for an awesome recipe! Will you do other flavors?
Katie | Wheat by the Wayside
Awesome! So happy you enjoyed the recipe! What other flavors are you interested in trying?!
Abby
Best gf sugar cookies I’ve ever had! Love them and will be making them many more times!
Katie | Wheat by the Wayside
So happy you loved the recipe!
Hillary
These were fabulous! The recipe is super easy to follow and they turn out just like Crumbl. It’s almost as if they are CRUMBL’S sugar cookies ;). Fantastic job on creating this copycat recipe. They’re to die for. Can’t wait to make them again!
Rose
I am allergic to confectionery sugar. Can you make them with granulated sugar?
GF Friend
These are amazing. I have made them with a few different flours and they always turn out. I have never had a Crumbl cookie so I’m happy to hear they taste the same! Thanks for all you do for our community.
T
Anyone use a flax egg or applesauce for the egg replacement? Will it come out the same I’m wondering.?
Gretchen Child
I’m new on this gluten free journey and baking is one of my favorite things. I made this recipe with Bob’s Red Mill 1 to 1 GF baking flour and they turned out delicious. Thank you for sharing so I can keep eating sugar cookies!!
Joyce C.
I just finished making my third batch of these cookies with two more batches to go! They bake up beautifully and are delicious. I will be using them for a take home favor for a baby shower I will be hosting soon, surely everyone will LOVE them. I am new to your site Katie, and look forward to trying more of your recipes. Thank You!!
Katie | Wheat by the Wayside
Thank you so much for the kind words! So glad you enjoyed the recipe!
Julie
These are absolutely delicious! This is the first time in seven years I have had a yummy gluten-free cookie. Thank you so much for sharing your recipe. 💕
Katie | Wheat by the Wayside
So glad you enjoyed it!
Blaire Mootz
Can you do these as cut out cookies?
Katie | Wheat by the Wayside
No but you can try this recipe for those! https://wheatbythewayside.com/gluten-free-sugar-cookies/
Dina
These were amazing - definitely the best gluten free cookies I have made! I did make them dairy and sugar free as well due to dietary restrictions, but they still came out perfect! I used a vegan butter and Swerve sugar (granular and confectioners) 1-1 for the sugars.
Bobbi
When I saw this recipe I knew I had to try it - I haven’t had one of those ginormous sugar cookies piled high with frosting and sprinkles since I was diagnosed with Celiac 15 years ago, and of course I’ve never seen or tried even a reasonable facsimile…until now!!! And I can’t thank you enough. This will be a go-to from now on!
A couple notes for anyone interested:
1. I didn’t use King Arthur flour, only because I had another blend I was dying to use made by the fine folks at XO Baking Co. (their cake mixes are the best I’ve ever tried) and it seemed to work fine, but I’ll try the K.A. the next time around to see if there’s a major difference.
Using this flour only yielded 10 cookies. I measured them at the quarter cup amount suggested, so it may well be the flour.
2. I only used the almond extract in the batter, and it does give cookie that little hint of something I never knew was almond flavoring before! But I skipped it in the frosting because I don’t really like it all that much, so I used vanilla instead. Either is, I’m sure, delicious!
Thanks again.