These gluten-free crumbl sugar cookies are everything you love about the famous bakery favorite minus the gluten. Big, soft, buttery sugar cookies topped with a swirl of luscious pink almond buttercream yes, it’s the real deal, and yes, they taste as dreamy as they look.
Crumbl may have gone viral with their oversized, picture-perfect cookies, but for those of us avoiding gluten? We had to sit it out. So, we made our own version and dare we say, it might even be better. These gluten-free crumbl sugar Cookies bring together the thick, tender crumb you crave, the hint of almond that makes them pop, and that smooth, pastel pink frosting that takes you straight to cookie heaven.
They’re easy to make, require zero chilling, and they’ll hold their own at any party, baby shower, or bake sale. If you’ve been searching for a soft, chewy, bakery-style gluten-free sugar cookie that actually lives up to the hype this is the one.
Table of Contents
Table of Contents
Why You’ll Love Gluten-Free Crumbl Sugar Cookies
Why This Gluten-Free Version Has Become a Reader Favorite
Whether you’re baking for yourself or someone with dietary needs, these gluten-free crumbl sugar cookies check all the boxes. They’re not only ridiculously soft and chewy, but they also deliver that nostalgic bakery taste with every bite without feeling like a “gluten-free compromise.”
Readers consistently rave about how these cookies have “the perfect texture” and “better flavor than the original.” And it’s no surprise they’re made with a carefully balanced blend of gluten-free flours, just the right amount of almond extract, and a thick swirl of homemade buttercream that brings it all together.
But what really makes these cookies shine?
- No rolling, no chilling, no stress. Just scoop, bake, and frost.
- They’re massive, bakery-style cookies exactly how Crumbl does it.
- Customizable to your taste. Want to skip the almond? Add sprinkles? Go for it.
- Perfect for sharing (or not we won’t judge).
Whether you’re baking a batch for a gluten-free friend or just want to try a fun new twist on a classic sugar cookie, this recipe is an instant keeper. For more gluten-free cookie inspiration, check out our Gluten-Free Crumbl Dark Dream Cookies.
Ingredients for Gluten-Free Crumbl Sugar Cookies
Key Ingredients for Perfect Gluten-Free Sugar Cookie Texture
Creating the perfect gluten-free crumbl sugar cookies starts with quality ingredients no shortcuts. Here’s what you need and why each one matters in nailing that soft, buttery, bakery-style texture.
| Ingredient | Purpose |
|---|---|
| Butter (½ cup, softened) | Adds richness, structure, and moisture. Softened butter helps cream perfectly with sugars. |
| Granulated White Sugar (¾ cup) | Sweetens and contributes to spread and crisp edges. |
| Powdered Sugar (½ cup) | Adds a smooth, melt-in-your-mouth quality to the crumb. |
| Neutral Oil (¼ cup) | Keeps the cookies soft and tender without overpowering flavor. |
| Large Egg (1) | Binds ingredients and adds richness. |
| Vanilla Extract (1 tsp) | Classic sugar cookie flavor booster. |
| Almond Extract (½ tsp) | Key to the signature Crumbl flavor subtle, sweet, and fragrant. |
Each ingredient works in harmony to create a cookie that’s thick, soft, and tender, but also sturdy enough to hold its frosting without crumbling.
Gluten-Free Flour Blends That Work Best
One of the most important decisions you’ll make is choosing the right gluten-free flour blend. Not all blends are created equal some bake up dry or gritty, while others deliver that ideal soft, bakery-style texture. For this recipe, two blends were specifically tested and recommended:
- King Arthur Measure for Measure Gluten-Free Flour
- Namaste Perfect Flour Blend
Both contain xanthan gum, which is essential for building structure and helping the cookies hold their shape.
Baking Tip: For best results, spoon flour into your measuring cup and level it off. A kitchen scale gives the most accurate results.
Additional dry ingredients include:
| Dry Ingredient | Role in the Recipe |
|---|---|
| Baking Soda (½ tsp) | Provides rise and helps achieve a soft center with slight spread. |
| Cream of Tartar (½ tsp) | Works with baking soda to activate leavening; also adds tang and chewy texture. |
| Table Salt (½ tsp) | Balances sweetness and enhances flavor complexity. |
With the right ingredient ratios and blends, you’ll end up with gluten-free crumbl sugar cookies that are so good, no one will know they’re gluten-free.
Step-by-Step: How to Make Gluten-Free Crumbl Sugar Cookies at Home
Mixing the Dough Like a Pro (No Chill Needed)
Making these gluten-free crumbl sugar cookies is surprisingly easy, even for beginner bakers. You won’t need to chill the dough, roll it out, or use cookie cutters. Just mix, scoop, and bake.
Here’s how to do it:
- Preheat and Prep
Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper to keep your cookies from sticking. - Cream the Butter and Sugars
In a stand mixer fitted with a paddle attachment (or use a hand mixer), beat ½ cup softened butter, ¾ cup white sugar, and ½ cup powdered sugar together on medium speed until the mixture is fluffy this usually takes about 2 minutes. - Add Wet Ingredients
In a small bowl, whisk together ¼ cup neutral oil, 1 large egg, 1 teaspoon vanilla extract, and ½ teaspoon almond extract. Pour the wet mixture into the creamed butter and sugars. Beat until everything is fully incorporated and light in texture. - Incorporate the Dry Ingredients
In a separate bowl, combine 2½ cups gluten-free flour blend, ½ teaspoon baking soda, ½ teaspoon cream of tartar, and ½ teaspoon table salt. Gradually add the dry ingredients to the wet mixture, mixing on low speed until a soft, sticky dough forms. - Scoop and Shape
Using a ¼-cup cookie scoop or measuring cup, portion the dough and roll it gently into balls. To get that classic bakery-style size and texture, each scoop should be generous. Place 6–7 cookies per sheet, leaving enough space for spreading. Flatten each dough ball slightly to about ½ to ¾-inch thickness just enough to encourage even baking. This step is key to achieving the thick, chewy look and feel of authentic gluten-free crumbl sugar cookies.
Baking Tips for Thick, Soft, Crinkled Sugar Cookies
The signature look of gluten-free crumbl sugar cookies includes light crinkles on top, a golden base, and a pillowy-soft center. Here’s how to get that perfect texture every time:
- Bake for 13–15 minutes. The edges should be set and just lightly golden, while the centers may still look a little soft that’s exactly what you want.
- Don’t overbake. These cookies continue to cook as they rest on the baking sheet, so pulling them out slightly underbaked helps lock in moisture.
- Cool completely before frosting. If you frost them while warm, the buttercream will melt and slide right off.
Quick Reminder: Gluten-free cookies can dry out more quickly than traditional ones, so keeping a close eye during the last few minutes of baking is key to preserving that signature chew of gluten-free crumbl sugar cookies.
Crafting the Perfect Pink Almond Buttercream Frosting
Ingredients for Dreamy, Fluffy Frosting
The frosting is what takes these gluten-free crumbl sugar cookies from great to unforgettable. It’s smooth, rich, and tinted with the iconic Crumbl-inspired blush pink hue. And just like the cookies, it’s easy to make and incredibly customizable.
Here’s what you’ll need for the buttercream:
| Ingredient | Purpose |
|---|---|
| ½ cup butter (softened) | Forms the rich, creamy base of the frosting. Use unsalted for more control over flavor. |
| 3 cups powdered sugar | Sweetens and creates the structure for a pipeable, fluffy texture. |
| ¼ teaspoon almond extract | Gives the frosting its signature sweet almond note. Adjust to ½ teaspoon if you want a stronger flavor. |
| 1–3 tablespoons heavy cream | Adds moisture and lightness. Half & half or milk can be used as alternatives. |
Tip: Make sure your butter is room temperature not melted. Soft butter will blend smoothly and give your frosting a perfect whipped consistency.
Frosting Techniques: How to Nail the Crumbl Swirl
Getting that iconic Crumbl swirl doesn’t require fancy equipmentbut a little technique goes a long way, especially when you’re finishing off your gluten-free crumbl sugar cookies with that signature frosted look.
Here’s how to do it like a pro:
- Beat the Butter First
Start by whipping the butter on medium-high speed until smooth and creamy. - Add Powdered Sugar Gradually
Add the powdered sugar a little at a time. If it looks crumbly at first, that’s normal. Keep beating and it will come together. - Mix in Extract and Cream
Add the almond extract, then drizzle in cream 1 tablespoon at a time, beating well after each addition. Continue until the frosting is light and spreadable around 3 tablespoons of cream usually does the trick. - Color It Pink (Optional)
To mimic the Crumbl look, add a drop of red food coloring and mix until you reach your desired shade of pink. - Frost the Cookies
Once your gluten-free crumbl sugar Cookies are completely cool, use a butter knife or offset spatula to dollop frosting in the center, then gently spread outwards in a swirl motion. For a bakery finish, you can also pipe the frosting with a large round tip.
Let the frosting set slightly at room temperature or chill them in the fridge if you prefer a firmer texture.
Expert Baking Tips for Gluten-Free Cookie Success
Making flawless Gluten-Free Crumbl Sugar Cookies isn’t just about following a recipe it’s about knowing a few key tricks that separate average cookies from bakery-level perfection. Whether you’re new to gluten-free baking or a seasoned pro, these tips will help you consistently nail soft, chewy cookies with the perfect texture and taste.
Common Gluten-Free Baking Mistakes to Avoid
Even small missteps can make gluten-free cookies dry, gritty, or flat. Here’s what to steer clear of:
- Skipping the Flour Blend Recommendation
Not all gluten-free flour blends perform the same. Stick to ones that contain xanthan gum and are designed for 1:1 substitution, like King Arthur or Namaste. These create the most reliable texture for gluten-free crumbl sugar cookies. - Overmixing the Dough
Gluten-free dough doesn’t need as much handling. Once your dry ingredients are incorporated, stop mixing to avoid dense cookies. - Using Overly Soft or Partially Melted Butter
Butter that’s too warm will cause your dough to spread too quickly in the oven, leaving you with thin, oily cookies instead of thick, tender ones. - Overbaking Even Slightly
With gluten-free recipes, a minute or two too long in the oven can change the texture completely. To keep that chewy center, pull them out when they still look slightly soft in the middle they’ll finish setting up as they cool on the baking sheet.
Measuring Gluten-Free Flour Properly: Cups vs. Weight
Accurate measurements are everything in gluten-free baking. Using too much flour is one of the easiest ways to ruin texture.
Baking Tip: Spoon flour into your measuring cup and level it off rather than scooping. Better yet, use a digital kitchen scale for consistent, precise results especially when measuring gluten-free flour blends.
Here’s how inaccurate measuring affects your cookies:
| Measuring Method | Likely Result |
|---|---|
| Scooping from the bag | Dense, dry cookies |
| Spoon and level | Balanced, soft cookies |
| Weighing with scale | Consistent results every time |
Mastering these small techniques will help your gluten-free crumbl sugar cookies turn out just right soft, thick, and absolutely bakery-worthy every single time.
Customizing Your Crumbl Sugar Cookies
One of the best parts of this recipe is its flexibility. Once you master the base, these gluten-free crumbl sugar cookies become the perfect canvas for any flavor, topping, or celebration.
Flavor Variations: Chocolate Chip, Citrus Zest, PB&J
Want to go beyond the classic almond-pink combo? Here are some easy flavor twists that work beautifully with the same gluten-free base:
- Chocolate Chip Sugar Cookies
Fold in ½ to 1 cup of gluten-free chocolate chips before baking. Skip the almond extract and top with vanilla buttercream or leave them plain. - Lemon or Orange Zest Cookies
Add 1 tablespoon of fresh lemon or orange zest to the dough for a citrusy twist. Swap almond extract for extra vanilla, and pair with lemon-flavored frosting for a refreshing finish. - Peanut Butter & Jelly Crumbl Style
Replace the almond extract with vanilla, and after baking, top the cookies with creamy peanut butter and a dollop of your favorite jelly instead of the classic pink frosting.
These variations keep the soft, thick texture of your gluten-free crumbl sugar cookies intact while adding exciting new layers of flavor.
Chocolate lovers will enjoy this gluten-free chocolate zucchini cake if they’re craving something richer and cakier. Bright citrus lovers can try this lemon bundt cake with glaze for a refreshing twist beyond sugar cookies.
Toppings and Mix-Ins to Elevate Your Cookie Game
Once baked, your gluten-free crumbl sugar cookies can be dressed up in dozens of fun and flavorful ways. Whether you’re going for festive, fruity, or just over-the-top, here are a few ideas to personalize each batch:
- Sprinkles or Colored Sugar – Add a pop of color for birthdays, holidays, or themed events.
- Frosting Swaps – Try cream cheese, chocolate, or citrus-infused frostings for a new twist.
- Crushed Candy or Nuts – Sprinkle chopped nuts, peppermint, or toffee bits for added crunch.
- Mini Marshmallows or Cereal – Press into the frosting while soft for playful, kid-friendly cookies.
These custom toppings add personality while keeping the soft, chewy heart of your gluten-free crumbl sugar cookies front and center.
You can also serve these cookies alongside something like our gluten-free sweet potato pie with marshmallow creme for a full dessert spread.
How to Store and Freeze Gluten-Free Crumbl Sugar Cookies
Baking a batch of these gluten-free crumbl sugar Cookies is a treat but storing them properly is key to keeping them fresh, soft, and just as delicious a few days (or weeks) later. Whether you’re prepping ahead or saving leftovers, here’s how to make them last without sacrificing texture or flavor.
Best Way to Store for Freshness and Flavor
If you’re enjoying the cookies within a few days, there’s no need to refrigerate.
- Unfrosted cookies: Keep them in a tightly sealed container at room temperature. They’ll stay soft and flavorful for about 4 to 5 days.
- Frosted cookies: Store in a flat container with a lid. If stacking is needed, place a sheet of parchment or wax paper between layers to keep the frosting intact.
For a firmer bite, refrigerate the frosted cookies briefly before handling or packing them.
Storage Tip: To maintain that bakery-style texture, avoid humid environments and store your cookies in a dry, cool space.
Hosting a gathering? These cookies pair beautifully with a classic gluten-free Dutch apple pie, or explore our gluten-free pies collection for more cozy dessert ideas.
Freezing Instructions (Before & After Baking)
Looking to prepare your gluten-free crumbl sugar cookies in advance? You’ve got options whether freezing raw dough or fully baked cookies.
To Freeze the Dough:
- Portion the dough into ¼-cup scoops, flatten them slightly, and place on a tray.
- Freeze until firm, then transfer to a freezer-safe bag or container.
- When ready to bake, pop them straight into a preheated 325°F oven and extend the baking time by a couple of minutes.
To Freeze Baked Cookies:
- Allow cookies to cool completely before freezing.
- Arrange them in a single layer to freeze solid, then layer with parchment in an airtight container for longer storage.
- Frost after thawing, or freeze them frosted and let them defrost slowly in the fridge for best results.
When frozen properly, your cookies will stay fresh for up to two months, so you always have a sweet treat ready when cravings strike.
FAQs About Gluten-Free Crumbl Sugar Cookies
Can I roll out this cookie dough for cut-out shapes?
This dough is too soft for detailed cut-out shapes. It’s best suited for scooped, bakery-style gluten-free crumbl sugar cookies. For cut-outs, use a firmer dough.
How long should I bake the cookies?
Bake at 350°F for 13–15 minutes. The edges should be lightly golden, and the centers just set. That gives you the soft, chewy texture Crumbl cookies are known for.
Can I freeze these gluten-free Crumbl cookies?
Yes! Freeze the dough or the baked cookies for up to 2 months. Add 2–3 minutes when baking from frozen. For frosted cookies, thaw in the fridge overnight.
Gluten-free crumbl sugar cookies deliver everything you lovesoft, thick centers, buttery flavor, and sweet almond frostingall without the gluten. Simple to make and even easier to enjoy, these cookies are sure to become a repeat favorite. Treat yourself today with a fresh batch of gluten-free crumbl sugar cookies.
Want more bakes like this? Explore more gluten-free cake recipes here or browse our favorite gluten-free cookie creations.
Let’s connect! Follow along on Instagram and Pinterest for more gluten free baking ideas. Have a question Visit our Contact page we’d love to hear from you!
Gluten-Free Crumbl Sugar Cookies
These Gluten-Free Crumbl Sugar Cookies are everything you love about the famous bakery favorite minus the gluten. Big, soft, buttery sugar cookies topped with a swirl of luscious pink almond buttercream yes, it’s the real deal, and yes, they taste as dreamy as they look.
- Prep Time: 30minutes mins
- Cook Time: 15minutes mins
- Total Time: 45minutes mins
- Yield: 13 cookies
- Category: Dessert
- Diet: Gluten Free
Ingredients
Gluten-Free Sugar Cookie
- ½ cup butter, softened
- ¾ cup granulated white sugar
- ½ cup powdered sugar
- ¼ cup neutral oil
- 1 large egg
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- 2 ½ cups gluten-free flour blend, tested with King Arthur Measure for Measure and Namaste Perfect Flour Blend.
- ½ teaspoon baking soda
- ½ teaspoon cream of tartar
- ½ teaspoon table salt
Pink Almond Buttercream Icing
- ½ cup butter, softened
- 3 cups powdered sugar
- ¼ teaspoon almond extract, increase to ½ teaspoon if you love almond flavor.
- 1-3 Tablespoons heavy cream, half & half or milk will also work.
Instructions
Sugar Cookies
- Preheat the oven to 350°F. Line two baking sheets with parchment paper.
- Cream the butter, white sugar, and powdered sugar in a stand mixer with a paddle attachment on medium speed until light and fluffy (~2 minutes).
- Whisk together the oil, egg, vanilla extract, and almond extract. Add to the creamed mixture and beat until fluffy and well combined.
- In a small bowl, whisk together the gluten-free flour, baking soda, cream of tartar, and salt. Add to the wet ingredients and mix until a soft dough forms.
- Scoop ¼ cup portions using a large cookie scoop. Place 6-7 cookies per baking sheet, leaving space between each. Gently press down to ½ to ¾-inch thickness.
- Bake for 13-15 minutes, until cookies spread slightly, tops are crinkled, and bottoms are light golden brown.
- Cool on the baking sheets while making the frosting.
Almond Buttercream
- Beat softened butter and powdered sugar until combined (it may look clumpy).
- Mix in almond extract.
- Add cream 1 tablespoon at a time, mixing well after each addition, until the frosting is soft, fluffy, and spreadable (~3 tablespoons).
- Frost each cooled cookie with a dollop of buttercream, smoothing with an offset spatula or butter knife.
- Enjoy immediately or chill for a firmer texture. Store in an airtight container.
Notes
Measure flour blend by weight if possible. Click the “Metric” button at the top of the ingredients list for weight measurements. If you don’t have a scale: Fluff up your flour. Then gently spoon the flour into measuring cups and level off with a straight edge.For the perfectly soft and chewy texture, don’t over-bake the cookies!
Nutrition
- Serving Size: 1cookie
- Calories: 420kcal
- Sugar: 44g
- Fat: 20g
- Saturated Fat: 10g
- Trans Fat: 1g
- Carbohydrates: 61g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 53mg
