This Gluten-Free Crumbl Cookie recipe is a copycat version of Crumbl Cookies Snickerdoodles, and the flavor is a total winner! These delicious cookies melt in your mouth with their soft cinnamon sugar flavor. They are topped with a creamy, cinnamon buttercream frosting. If you are looking for an easy, gluten free, bakery-quality cookie recipe, this is the recipe to make next!

A frosted gluten free crumbl cookie with a bite taken out.

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!

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

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!

I also made a copycat of Crumbl’s Gluten Free Chocolate Cupcake Cookies and their Gluten Free Rocky Road Cookies. If you love chocolate, you will also want to make these cookie recipes.

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.

A photo of the crumbl snickerdoodles copycat ingredients.
Photos of the ingredients used to make these cookies.

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 3/4 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.

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 comment

How To Make Snickerdoodle Gluten Free Crumbl Cookies:

I mixed these cookies in mixing bowls. You can also make the cookie dough in a stand mixer with a paddle attachment. Add the wet ingredients to the stand mixer then gradually add the dry ingredients.

Photos of the dry ingredients in a bowl and the wet ingredients in a smaller bowl.
Photos of steps 1 and 2 that I took making these cookies.

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 2: Heat the butter in a microwave-safe dish for 25 seconds to soften it. Add the softened butter, eggs, and vanilla extract to a medium bowl and whisk to combine.

Photos of the cookie dough and a cookie dough ball in a small bowl of cinnamon sugar.
I took these photos so you can see the cookie dough consistency when mixed, and after rolling in balls.

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.

The gluten free snickerdoodle cookies ready to bake.
This photo shows you how I slightly flattened the cookies before baking.

Step 6: Place the cookie dough balls onto a prepared baking sheet. I lined my cookie sheet with parchment paper. Use a gluten-free baking spray if you don’t have parchment paper. (Important Note: PAM Baking Spray is NOT gluten-free!) Press the cookies down a little with a glass bottom or your hand. Sprinkle a little more of the sugar mix over each cookie.

Step 7: Bake the cookies at 350º F for 10 minutes. Remove the gluten free cookies 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 to room temperature.

Cinnamon frosting on a stand mixer whisk attachment.
The cinnamon frosting after being whipped in my stand mixer.

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.

Piping cinnamon frosting onto the cookies.
I wanted to show you how to position the frosting tip over the cookie before making the frosting spiral.

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.

Feel free to add sprinkles if you want. Check my Gluten Free Sprinkles List to check the sprinkles you use to ensure they are gluten free! If you love Crumbl, try this Gluten Free Cornbread Crumbl copycat, too!

A rack of cinnamon sugar frosted gluten free cookies.
A rack full of my frosted gluten free Crumbl cookies.

If you want 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!

  • Use room-temperature butter and eggs. 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 it to make sure it’s right. Otherwise, the cookies will definitely spread if it’s not accurate. I use a cheap oven thermometer I bought on Amazon. Most local cooking stores will also have oven thermometers.
  • 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. 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 baking, 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 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.

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

Recipe FAQ:

What is unique about Crumbl Cookies?

There are so many things about Crumbl Cookies that are just so cool. First, they make only a few cookies weekly, and most are served warm! Every Sunday, they release a new cookie flavor. Did I mention that I wish they would do gluten free?

Can you use coconut sugar instead of sugar?

I have not tested coconut sugar instead of white sugar in the cookie recipe. In theory, it should work as it works in other cookie recipes I make.

If you love chai flavors, you will want to make my Gluten Free Chai Snickerdoodles recipe!

A snickerdoodle crumbl cookie on a small white plate.
I wanted to show you a close-up of the spiral I created with the frosting.

More Gluten Free Cookies Recipes:

Love This Recipe?

If you made and enjoyed this recipe, I would be incredibly grateful if you could leave a comment below. Please include which flour blend you used. This will help others know this recipe is delicious. Thank you!

A rack of cinnamon sugar frosted gluten free crumbl cookies.

Gluten Free Crumbl Copycat Snickerdoodles

Sandi Gaertner
This recipe makes big, soft, bakery-quality gluten free Crumbl copycat cookies topped with cinnamon frosting and cinnamon sugar.
5 from 23 votes
gluten free allergy icon
nut free allergen icon
soy free allergy icon
Prep Time 10 minutes
Cook Time 12 minutes
Frosting 10 minutes
Total Time 32 minutes
Course Gluten Free Cookies and Bar Recipes, Gluten Free Dessert Recipes
Cuisine American
Servings 10 cookies
Calories 350 kcal


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


  • ¼ cup cane sugar
  • ½ teaspoon ground cinnamon


  • ¼ cup unsalted butter room temperature
  • 1 ½ cups powdered sugar
  • 1 teaspoon pure vanilla extract
  • 1 tablespoon milk or non-dairy milk
  • ½ teaspoon ground cinnamon You can definitely add more


  • 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. Optional: Feel free to chill the dough for 15-30 minutes. This can help eliminate the grit from rice flour in your flour blend.
  • 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


  • 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.


  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. Note that every gluten free flour blend has a different grain-to-starch ratio, which can affect the moisture level of your cookie dough. If your batter is runny, you need to add more flour. If your batter is dry, you need to add more melted butter. You can read Why Gluten Free Flour Blends Vary for more details.
  2. Xanthan Gum – If your gluten free flour blend doesn’t contain xanthan gum or guar gum, please add 3/4 teaspoon.
  3. To make this recipe dairy-free, substitute the butter for vegan butter.
  4. These cookies will keep fresh for up to 3 days in an airtight container or up to 4 months in the freezer.
  5. To freeze these cookies, I recommend flash-freezing them on a tray for 1 hour. This will solidify the frosting so the cookies freeze well without making a mess.


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.


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.

5 from 23 votes (9 ratings without comment)

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