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+ servings
A rack of cinnamon sugar frosted gluten free crumbl cookies.

Gluten Free Crumbl Copycat Snickerdoodles

Sandi Gaertner
Big soft gluten free snickerdoodles topped with cinnamon frosting and cinnamon sugar.
5 from 21 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

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Ingredients
  

  • 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
  • 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.