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.

Jump To:

• Why These GF Crumble Copycat Cookies Are Great:
• Ingredient Notes:
• Recipe Step By Step Directions:
• Cookie Baking Tips:
• Storage:
• Tips and Recipe FAQ:
• More Gluten Free Cookies Recipes:
• Recipe
• Comments

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 cookie 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!

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.

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.

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.

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

This post was updated from an older June 2015 post with more details and easier-to-follow directions.