Gluten-Free Crumbl Sugar Cookies (Copycat)
These gluten-free Crumbl sugar cookies are soft, chewy, and topped with a rich buttercream frosting. This easy copycat recipe delivers bakery-style flavor and texture—no rolling or chilling required!
Servings: 13 cookies
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
*Measure flour blend by weight if possible. Click the "Metric" button at the top of the ingredients list for weight measurements. If you don't have a scale: Fluff up your flour. Then gently spoon the flour into measuring cups and level off with a straight edge.
For the perfectly soft and chewy texture, don't over-bake the cookies!
