Gluten Free Crumbl Cookie Recipe

If you have a sweet tooth and have been jealous that the Crumbl Bakery doesn’t sell gluten-free cookies, this recipe is for you. I have been eyeing the new Crumbl Cookie store that moved into town for weeks. This cookie store only sells a few flavors of cookies each week, but the list of flavors constantly rotates. They make unique flavors of cookies, many served warm, and they deliver.

Unfortunately, Crumbl doesn’t sell gluten-free cookies. I truly wish they made gluten free, but they can’t. I can’t entirely blame them. They know the cross-contamination risk would be high given the size of their back kitchen areas. But one can dream, right? Lucky for me, I am pretty good at making cookies that have the same flavors as Crumbl cookies. Check out all of my Crumbl copycat gluten free cookies!

Readers Love These Cookies!

My daughter and I both have celiac. We have a hard time finding baked goodies that don’t taste gluten free. Usually the texture is off and/or they seem to be dense. This cookie recipe was a 10 out if 10 for us. We’ll definitely make these again.”

Brooke E., Facebook comment

I made these with my 5 & 6 year old grandkids. I’m the only one GF. We all loved them. A nice soft cookie good iced or not. We did both. My husband said it may be his new favorite cookie!”

Terry, Blog comment

What sets these cookies apart:

1. My recipe is easy, and I have tested two different easy-to-find gluten free flour blends. I tested my recipe with different flour blends, so I know what works, and you can make my recipe with the confidence that my recipe will work. Some non-gluten-free bloggers say to make their cookies gluten-free by swapping a 1:1 flour for wheat flour. This often doesn’t work because every blend has a different starch-to-grain ratio. Readers get frustrated because this wastes expensive ingredients.
2. The cinnamon buttercream frosting is the perfect match for snickerdoodles!
3. You can freeze these cookies! They are easy to bring back to room temperature, and they keep their soft, chewy texture!
4. They are good-looking cookies and would be great for a bake sale or party!

Allergen Information:

These snickerdoodles are gluten-free, soy-free, nut-free, and oat-free. If you want to make these cookies dairy-free, substitute a plant-based butter. If you want to make these cookies gum-free, use my DIY Gluten Free Flour Blend. It is made with psyllium husk powder and has no gums. One of my readers emailed me that they used Bob’s Red Mill Egg Replacer to make this recipe egg-free.

Ingredient Notes:

• Gluten Free Flour Blend – I tested this recipe using King Arthur’s Measure for Measure Gluten Free Blend and Bob’s Red Mill 1 to 1 Gluten Free Flour Blend. That doesn’t mean other blends will not work; I have not tested other flours, and I can not guarantee the recipe will work if you use other mixes. I liked King Arthur a little more in this recipe. If you use Bob’s 1:1, you will want to let the cookie dough sit for 15 minutes so the rice flour can soften in the dough.
• Cane Sugar and Powdered Sugar – If you make the frosting, sift the powdered sugar into the stand mixer so sugar lumps don’t get into the frosting.
• Xanthan Gum – If your gluten free flour blend doesn’t contain xanthan gum or guar gum, please add ¾ teaspoon. See the Substitutions section below for a gum-free flour blend option.
• Baking Powder – Use aluminum-free baking powder.
• Salt and Ground Cinnamon.
• Butter – Use unsalted butter. See the Substitutions below for a dairy-free version.
• Eggs – Size large eggs.
• Vanilla – Please use pure vanilla extract and not imitation vanilla.

Step 1: Combine the gluten free flour, sugar, baking powder, and salt in a large mixing bowl. Use a wire whisk to blend the dry ingredients.

🔑 Sandi says: I recommend using a spoon or leveling method for the best results. Spoon Method: You can also use a spoon to fill the measuring cup. Use a knife to level along the top to remove the extra flour. Leveling Method: Put the measuring scoop into the flour and fill. Do not pack the flour. Use a knife to scrape along the top to remove the extra flour.

Step 3: Pour the wet ingredients into the dry ingredients and mix them into a soft cookie dough. Optional: Wrap the dough in plastic wrap to chill it for 15-20 minutes.

Step 4: Combine the ground cinnamon and white sugar in a small bowl.

Step 5: Scoop up the dough with a large cookie scoop. Roll it into a ball with your hands, then roll it in the cinnamon-sugar mixture to coat it all around the cookie dough ball. Use two scoops of dough per cookie if your cookie scoop is on the small side. Crumbl cookies are known for their large size.

Step 8: Add the cinnamon frosting ingredients, including powdered sugar, butter, cinnamon, and milk, to a standing mixer bowl. Attach a wire whisk attachment to the stand mixer.

Mix on low speed and gradually increase the speed until the frosting is fluffy. Scrape the sides of the bowl to incorporate all of the powdered sugar.

Step 9: Place a small circle tip (I used an A1-size frosting tip) into a piping bag. Put the frosting into the bag. Line the cookies up on the wire rack. Hold the piping bag over the middle of a cookie. Gently squeeze the frosting bag so a little frosting comes out on top of the cookie in the middle, and swirl the cookie as you squeeze out the frosting. This will help you make the famous Crumbl frosting swirl pattern (spiral) on top of the cookie.

Tip: Don’t go too close to the edge. You want to leave a little cookie so it is easy to hold them without getting frosting all over your fingers. You can check out all of my Favorite Cookie Baking Tools for suggestions.

Step 10: Put the cookies into the refrigerator for 15 minutes to set the frosting, and sprinkle some leftover cinnamon-sugar mixture over the frosting.

Storage and Freezing Instructions:

Store these Gluten Free Crumbl Cookies in an airtight container in the refrigerator for up to 3 days. These cookies are easy to freeze. I recommend flash-freezing the cookies on a tray to solidify the frosting swirls and place them into a freezer bag in a single layer. Thaw them on the counter.