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!
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.
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- 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.
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Jackie says
I am going to try this recipe but I’m going to try using oatflour rather than gluten-free flour. Gluten-free flour is super expensive where I live. I grind my own oatflour using a food processor. I’ve substituted in many gluten-free recipes. I hope it works in this one.
Thank you for posting.
Katie Olesen says
Seeing as this is a major change to the recipe, please let me know how it turns out. I have not tested any of my recipes with oat flour so I am not sure if it will achieve the same results.
Di M says
I have never had a Crumbl cookie! But what I do know is these are so good! I have Alpha Gal Syndrome so I cannot have dairy, So I used Violife unsalted butter. Go make these, you won’t be disappointed!
Amanda says
Is the butter amount correct? I used 1/2 cup as directed and my dough was crumbly. I added another 1/2 cup and it came together.
Katie Olesen says
The butter amount is correct, it should be 1 stick or 8 tablespoons. How did the cookies turn out?
Leigha says
Is there really suppose to be 1/4c oil in this recipe? My cookies melted into flat pancakes and are super oily. Followed the recipe exactly.
Katie Olesen says
Yes, there is. Something went wrong, if you'd like help troubleshooting, feel free to send an email or reply again.
Bobbi says
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.
Dina says
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.
Karen says
What did you use for heavy cream as your dairy free version?
Blaire Mootz says
Can you do these as cut out cookies?
Katie | Wheat by the Wayside says
No but you can try this recipe for those! https://wheatbythewayside.com/gluten-free-sugar-cookies/
Julie says
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 says
So glad you enjoyed it!
Joyce C. says
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 says
Thank you so much for the kind words! So glad you enjoyed the recipe!
Gretchen Child says
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!!
T says
Anyone use a flax egg or applesauce for the egg replacement? Will it come out the same I’m wondering.?
Rose says
I am allergic to confectionery sugar. Can you make them with granulated sugar?
GF Friend says
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.
kw says
Have you tried blending granulated sugar in a blender until it’s powdery?
Katie | Wheat by the Wayside says
Technically powdered sugar also contains cornstarch. That said, if you have a high powered blender, you can make powdered sugar from granulated sugar. Use 1 tablespoon of cornstarch per 1 1/2 cups granulated sugar. Here's the vitamix recipe I reference: https://www.vitamix.com/us/en_us/recipes/powdered-sugar
Michelle J says
If you’re allergic to cornstarch you can use arrowroot powder/starch instead when making homemade powdered sugar.
Hillary says
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!
Abby says
Best gf sugar cookies I’ve ever had! Love them and will be making them many more times!
Katie | Wheat by the Wayside says
So happy you loved the recipe!
Lina says
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 says
Awesome! So happy you enjoyed the recipe! What other flavors are you interested in trying?!
Amy says
Chocolate chip? ❤️