Gluten Free Crumbl Cookie Recipe

This gluten free Crumbl Cookie recipe is a copycat version of Crumbl Cookies snickerdoodles and it is a total winner! These delicious cookies melt in your mouth! They are big and soft cookies that are full of delicious cinnamon-sugar flavor and a cinnamon buttercream frosting.

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

I also made a copycat of their Gluten Free Chocolate Cupcake Cookies.

I truly wish they made gluten free, but they can't. I can't fully blame them. They know cross-contamination risk would be high. But one can dream, right?

Well, the good news is that I decided to take matters into my own hand and try to convert some of their yummiest flavors to gluten free so we can all enjoy homemade versions of Crumbl Cookies.

First up is this gluten free Crumbl copycat snickerdoodle recipe. I based this cookie on my popular Gluten Free Snickerdoodles recipe, with just a few tweaks. This is by far one of my favorite copycat crumbl cookie flavors! If you love cookies as much as we do, try more of my delicious gluten free cookie recipes!

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.

Why These GF Crumble Copycat Cookies Are Great:

1. They are big, so you have a lot of thick cookies to enjoy! Of course, you can also make smaller cookies with this recipe if you prefer.
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. My recipe is easy, and I have tested two different easy-to-find gluten free flour blends.
5. They are pretty-looking cookies and would be great for a bake sale or party!

Top Pick

King Arthur, Measure for Measure Flour 3 lbs

This is one of my favorite gluten-free flour blends for cookies, cakes, pie crust, biscuits, and muffins! (Do not use this flour blend for yeast recipes.)

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Ingredient Notes:

• Gluten free flour blend - I tested this recipe using Bob's Red Mill 1 to 1 Gluten Free Flour Blend and King Arthur's Measure for Measure Gluten Free Blend. That doesn't mean others will not work, I just have not tested other flours and I can not guarantee the recipe will work if you use other mixes.
• Xanthan Gum - If your gluten free flour blend doesn’t contain xanthan gum or guar gum, please add 1 teaspoon.
• Butter - Use unsalted butter. To make this recipe dairy-free, substitute the butter for vegan butter.
• Eggs - Size large eggs.
• Vanilla - Please use pure vanilla extract and not imitation vanilla.

Also, be sure to check out my Gluten Free Cookie Equipment list for my favorites.

Recipe Step-By-Step Directions:

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

HINT: For best results, I recommend using either spoon or leveling methods.

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 2: In a medium bowl, add the softened butter, eggs, and vanilla extract. Whisk to combine.

Step 3: Pour the wet ingredients into the dry ingredients and mix them into a soft cookie dough.

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

Top Pick

OXO Good Grips Medium Cookie Scoop

This is a durable cookie scoop that I highly recommend. I have had mine for two years, and it has held up to 100s of batches of cookie making.

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Use a large cookie scoop to scoop up the dough. 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.

If your cookie scoop is on the small side, use two scoops of dough per cookie. Crumbl cookies are known for their large size.

Step: 5: Place the cookie dough balls onto a prepared baking sheet. I use parchment paper to line my cookie sheet. Press them down a little. Sprinkle a little more of the sugar mix over each cookie.

Step 6: Bake the cookies at 350º F for 10 minutes. Remove from the oven and place them onto a wire rack to cool. You do not want to frost the cookies until they are completely cooled off to room temperature.

Step 7: In a standing mixer bowl, add the cinnamon frosting ingredients, including powdered sugar, butter, cinnamon, and milk. Put a wire whisk attachment on the stand mixer.

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

Step 8: Place a small circle tip into a piping bag. Put the frosting into the bag. Line the cookies up on the wire rack. Start on top of the cookies in the middle and swirl the frosting around and around to make a spiral.

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

Feel free to add sprinkles if you want. Check my Gluten Free Sprinkles List to make sure the sprinkles you use are gluten free! If you love Crumbl, try this Gluten Free Chocolate Frosted Cookies Crumbl copycat too!

If you are looking for more information about frosting, including how to add flavors, colors, and decorating tips, check out my Gluten Free Frosting Guide! I can't wait to hear what you think of this gluten free crumbl cookie recipe!

My Gluten Free Cornbread Cookies and these Gluten Free Rocky Road Cookies are two more delicious Crumbl copycat flavors to try!

Cookie Baking Tips:

• Use room-temperature butter and eggs. I know that it sounds crazy to use butter and eggs at room temperature, but it dramatically helps how your cookies will turn out. You'll thank yourself later if you try it.
• Take special care to measure correctly. If you add in too much gluten free flour or other ingredients, it can mess with the cookies as they bake. If they don't have the proper ratios of ingredients, you may end up with a disaster.
• Your oven temperature may be off. Periodically, check your oven temperature to make sure it's right. Otherwise, the cookies will, for sure, spread if it's not accurate.
• Use a cooled cookie sheet when baking. Don't take a hot cookie sheet and put the batter on it, or I promise the cookies won't turn out. They start baking immediately, and it messes with their shape of them. Use a couple of sheets and rotate them out when making large batches of cookies.
• Don't let the cookies sit on the pan too long. After they have baked, only let them sit on the baking sheet for up to 5 minutes. The pan will still be hot, and continue baking them otherwise.

Storage:

Store these gluten free crumbl cookies in an air-tight container in the refrigerator for up to 3 days. These cookies are easy to freeze. Just place them into a freezer bag in a single layer. Thaw them on the counter.

If you love peanut butter, try my Gluten Free Crumbl Buckeye Cookies copycat recipe too!

Tips and Recipe FAQ:

If you love chai flavors, you will also love my Gluten Free Chai Snickerdoodles recipe!

These are stinkin delicious!! Me family loves them and the frosting is to die for! I’ve made them twice this week😅😊."

Jessica B., Pinterest user

More Gluten Free Cookies Recipes:

• Gluten Free Pumpkin Snickerdoodles
• Easy Gluten Free Oatmeal Chocolate Chip Cookies
• Gluten Free Toll House Cookies
• Gluten Free Peanut Butter Blossoms

📖 Recipe

Gluten Free Crumbl Copycat Snickerdoodles

Sandi Gaertner

Big soft gluten free snickerdoodles topped with cinnamon frosting and cinnamon sugar.

5 from 19 votes

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Prep Time 10 minutes mins

Cook Time 12 minutes mins

Frosting 10 minutes mins

Total Time 32 minutes mins

Course Gluten Free Dessert Recipes

Cuisine American

Servings 10 cookies

Calories 350 kcal

Ingredients

  

1x2x3x

• ▢ 1 ½ cups gluten free flour blend * see note
• ▢ ½ cup brown sugar
• ▢ ¼ cup white sugar
• ▢ 1 teaspoon baking powder
• ▢ ½ cup butter softened
• ▢ 2 large eggs
• ▢ 1 teaspoon pure vanilla extract
• ▢ 1 teaspoon ground cinnamon
• ▢ ⅛ teaspoon salt

Cinnamon-Sugar

• ▢ ¼ cup white sugar
• ▢ ½ teaspoon ground cinnamon

Frosting

• ▢ ¼ cup butter softened
• ▢ 1 ½ cups powdered sugar
• ▢ 1 teaspoon pure vanilla extract
• ▢ 1 tablespoon milk
• ▢ ½ teaspoon cinnamon You can definitely add more

Instructions

 

• Preheat the oven to 350º F.
• In a large bowl, combine the dry ingredients including the sugars. Whisk to blend them together.
• In a medium mixing bowl, add the wet ingredients and mix well.
• Pour the wet ingredients into the dry ingredients and mix into a soft cookie dough.
• NOTE: You can also use a standing mixer to make this cookie dough. If you use one, add the wet ingredients to the stand mixer bowl and then gradually add your blended dry ingredients on low speed. Turn off the mixer, scrape the sides of the bowl down, and slowly increase the speed to medium.
• In a shallow bowl, add the cinnamon and sugar and mix it well.
• Use a large cookie scoop to scoop cookie dough. If you only have a small cookie scoop, use two scoops per cookie.
• Roll the cookie dough into balls. Roll the cookie dough balls in the cinnamon sugar mixture to coat all sides of the balls. Place onto a parchment paper lined cookie sheet.
• Press each cookie down slightly. Bake for 12 minutes until done.
• Remove the cookies from the oven to a cooling rack. Do not frost the cookies until they are fully cool!ed

Frosting

• Use a standing mixer or electric hand held mixer to whip up the frosting ingredients.
• Put a small circle frosting tip into a frosting bag. Add the frosting to the bag.
• To frost the cookies, start in the middle of a cookie and swirl the frosting as you pipe it in a spiral towards the edges of the cookie.
• Place the cookies into the refrigerator to set the frosting. You can sprinkle leftover cinnamon sugar over the frosting if you like.

Notes

1. I have tested this recipe with King Arthur Measure for Measure GF and Bob's Red Mill 1 to 1 GF blend. That doesn't mean others will not work, I just have not tested other flours.
2. Xanthan Gum - If your gluten free flour blend doesn’t contain xanthan gum or guar gum, please add 1 teaspoon.
3. To make this recipe dairy-free, substitute the butter for vegan butter.
4. These cookies will keep for up to 3 days in an air-tight container or up to 4 months in the freezer.

SPECIAL NOTE

Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn't test, you may need to adjust your moisture levels in your baked goods.

Nutrition

Serving: 1cookieCalories: 350kcalCarbohydrates: 53gProtein: 3gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 70mgSodium: 156mgPotassium: 77mgFiber: 2gSugar: 39gVitamin A: 477IUVitamin C: 1mgCalcium: 54mgIron: 1mg

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Nutrition Disclaimer

Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.