Gluten-Free Crumbl Sugar Cookies

Gluten-Free Crumbl Sugar Cookies deliver bakery-perfect results at home. Soft, buttery, topped with pink almond buttercream—easy gluten free desserts done right.

Hi, I’m Linda, and welcome to Tasty at Home—where bold flavors meet everyday kitchens. Last December, I stood in a Crumbl line for forty minutes, wallet ready, only to learn they had zero gluten-free options. My daughter’s face fell. Right then, I made a promise: I’d crack the code on those famous pink-frosted sugar cookies at home—without a speck of gluten.

After seventeen test batches (yes, seventeen), I finally nailed it. Moreover, I learned that gluten-free baking isn’t about sacrifice. It’s about precision, the right flour blend, and a little almond extract magic. Whether you’re celiac, gluten-sensitive, or just curious, this recipe delivers that signature Crumbl texture—thick, soft, and topped with buttercream that melts on your tongue.

Let me tell you, the first time my daughter bit into one of these, she didn’t believe it was gluten-free. That’s the power of a well-tested recipe. No grit, no cardboard aftertaste—just pure, bakery-style bliss.

Ready to turn your kitchen into a gluten-free bakery? Let’s dive in. Because here, every dish tells a story—and this one might just become yours.

What Makes These Gluten-Free Crumbl Sugar Cookies So Special

These aren’t your average sugar cookies. Instead, they’re engineered for maximum softness, thanks to a genius combination of butter and neutral oil. The oil keeps them tender even after cooling, while the butter delivers that irreplaceable flavor.

Additionally, the dual-sugar approach (granulated plus powdered) creates a cookie that’s both chewy and delicate. Powdered sugar contains cornstarch, which gives gluten-free cookies a finer crumb. Meanwhile, the pink almond buttercream isn’t just pretty—it’s a flavor game-changer.

I’ve tested this recipe with two major gluten-free flour blends: King Arthur Measure for Measure and Namaste Perfect Flour Blend. Both work beautifully. However, avoid blends without xanthan gum, as they won’t provide the structure these cookies need.

You know what? The almond extract is non-negotiable. It’s what gives these cookies that “secret ingredient” quality. Thomas Keller always says the difference between good and great is often one unexpected flavor note. In this case, it’s almond.

Ingredient Breakdown: Your Shopping List

Ingredient	Amount	Metric	Notes
Butter, softened	1 cup (divided)	226g	Use unsalted; room temperature is crucial
Granulated sugar	¾ cup	150g	Regular white sugar
Powdered sugar	3½ cups (divided)	420g total	Sifted for smoothest frosting
Neutral oil	¼ cup	60ml	Vegetable or canola work best
Large egg	1	1	Room temperature prevents curdling
Vanilla extract	1 tsp	5ml	Pure, not imitation
Almond extract	¾-1 tsp	3.75-5ml	Start with less; you can always add more
Gluten-free flour	2½ cups	300g	Must contain xanthan gum
Baking soda	½ tsp	2.5g	Fresh for best rise
Cream of tartar	½ tsp	2.5g	Creates that signature tang
Table salt	½ tsp	3g	Balances sweetness
Heavy cream	1-3 Tbsp	15-45ml	For frosting consistency
Pink food coloring	Optional	—	Gel works better than liquid

Shopping Tips for US Grocery Stores

Most Target and Walmart locations stock King Arthur Measure for Measure in the baking aisle. Alternatively, Whole Foods typically carries Namaste Perfect Flour Blend near the gluten-free section.

For the best butter, choose European-style brands like Kerrygold or Plugrá—they have higher fat content, which means richer cookies. Furthermore, always check that your baking soda hasn’t expired. Old leaveners are a common culprit in flat cookies.

Can’t find almond extract at your local store? Check the baking aisle near vanilla extract, or order it online. A small bottle lasts for dozens of batches.

Bold Add-Ins and Creative Variations

Want to customize your gluten-free sugar cookies? Try these secondary keyword-friendly twists:

• Gluten Free Christmas: Add red and green sprinkles before baking
• Chocolate Chip Version: Fold in ½ cup mini chocolate chips
• Lemon Twist: Replace almond extract with lemon zest and juice
• Funfetti Style: Mix rainbow sprinkles into the dough (check out our funfetti Christmas cookies for more inspiration)

Ingredient Substitutions

For dairy-free: Use vegan butter and coconut cream in the frosting. However, the texture may be slightly different. Check our dairy-free sugar cookies for a fully plant-based version.

For egg-free: A flax egg (1 Tbsp ground flax + 3 Tbsp water) works, but cookies will be slightly denser.

For oil substitutes: Melted coconut oil works, though it adds subtle coconut flavor.

Essential Equipment and Setup

Before you start mixing, gather these tools. Preparation prevents that frantic mid-recipe scramble.

What You’ll Need for the Perfect Gluten-Free Crumbl Sugar Cookies

Stand mixer or hand mixer: A stand mixer makes creaming easier, but a hand mixer works fine. Just beat for an extra minute to ensure proper incorporation.

Large cookie scoop (¼ cup): This ensures uniform cookies that bake evenly. If you don’t own one, use a ¼-cup measuring cup and level it off.

Two baking sheets: Rotate them halfway through baking for even browning. Line with parchment paper—not wax paper, which can smoke.

Offset spatula: For spreading that gorgeous pink buttercream smoothly. Alternatively, a butter knife works in a pinch.

Mixing bowls: At least two—one for wet ingredients, one for dry.

DIY Alternatives

No stand mixer? Well, you can cream butter and sugar with a wooden spoon and serious arm power. It takes about five minutes of vigorous stirring. Julia Child did it this way for decades before mixers became standard.

Missing a cookie scoop? Use an ice cream scoop or simply portion dough with a spoon, then roll into balls and flatten.

How to Make Gluten-Free Crumbl Sugar Cookies

Step 1: Preheat and Prepare

Set your oven to 350°F. Meanwhile, line two baking sheets with parchment paper. Don’t skip this step—gluten-free cookies stick more easily than traditional ones.

Position oven racks in the upper and lower thirds. This setup allows for even heat distribution.

Step 2: Cream the Butter and Sugars

Add ½ cup softened butter, ¾ cup granulated sugar, and ½ cup powdered sugar to your stand mixer bowl. Beat on medium speed for about two minutes until the mixture looks pale and fluffy—like whipped frosting.

This step incorporates air, which creates a lighter texture. If your butter is too cold, the mixture will look grainy. Too warm, and it won’t hold air properly. Room temperature means the butter should dent easily when pressed but still hold its shape.

Step 3: Add Wet Ingredients

In a separate bowl, whisk together ¼ cup neutral oil, one large egg, one teaspoon vanilla extract, and ½ teaspoon almond extract. Pour this mixture into the creamed butter and beat until completely combined—about thirty seconds.

The mixture should look smooth and glossy. If it appears curdled, don’t panic. It will come together once you add the flour.

Step 4: Combine Dry Ingredients

Whisk together 2½ cups gluten-free flour blend, ½ teaspoon baking soda, ½ teaspoon cream of tartar, and ½ teaspoon salt in a small bowl. This pre-mixing ensures even distribution of leaveners.

Here’s where I made my biggest mistake: I once forgot the cream of tartar. The cookies were flat and bland. Cream of tartar creates that slight tang and helps cookies keep their shape. Consequently, it’s absolutely essential.

Step 5: Form the Dough

Add the dry ingredients to the wet mixture. Mix on low speed just until a soft dough forms—about twenty seconds. Overmixing develops the xanthan gum too much, leading to gummy cookies.

The dough should be soft but not sticky. If it’s too wet, add one tablespoon of flour at a time until it firms up slightly.

Step 6: Scoop and Shape

Use a large cookie scoop (¼ cup) to portion the dough. Place six to seven cookies per baking sheet, spacing them at least three inches apart. These cookies spread significantly.

Gently press each dough ball down to ½ to ¾-inch thickness. Use the bottom of a glass or your palm. Thicker cookies stay soft in the center, while thinner ones crisp up more.

Step 7: Bake to Perfection

Bake for thirteen to fifteen minutes. The cookies are done when they’ve spread slightly, tops look crinkled, and bottoms are light golden brown.

Watch them carefully after the twelve-minute mark. Gluten-free cookies can go from perfect to overbaked in sixty seconds. Moreover, they continue cooking on the hot pan after removal.

Let cookies cool completely on the baking sheets. They’re extremely fragile when hot. After about ten minutes, they’ll firm up enough to move.

Step 8: Make the Pink Almond Buttercream

While cookies cool, beat ½ cup softened butter and 3 cups powdered sugar in your mixer. At first, it looks clumpy—totally normal. Keep beating on medium speed for about ninety seconds until it smooths out.

Add ¼ teaspoon almond extract (or ½ teaspoon if you’re an almond fanatic like me). Then add heavy cream one tablespoon at a time, mixing after each addition. Stop when the frosting reaches a soft, spreadable consistency—usually around three tablespoons.

Want that signature pink color? Add two to three drops of pink gel food coloring and mix until evenly colored. Gel coloring works better than liquid because it doesn’t thin the frosting.

Step 9: Frost and Finish

Place a generous dollop of buttercream on each cooled cookie. Use an offset spatula or butter knife to spread it evenly, creating swirls or smooth tops—your choice.

For the classic Crumbl look, spread the frosting thick and smooth, then use the back of a spoon to create subtle waves. Oops! I once frosted warm cookies, and the buttercream melted into a puddle. Learn from my mistake—patience pays off.

Chill frosted cookies for fifteen minutes if you prefer firmer buttercream. Otherwise, enjoy them immediately at room temperature.

Expert Tips for Bakery-Perfect Results

Room temperature matters: Cold butter won’t cream properly, and cold eggs can cause the batter to separate. Set ingredients out thirty minutes before baking.

Don’t over-flatten: Pressing cookies too thin makes them crispy instead of soft. Aim for ¾-inch thickness before baking.

Rotate your pans: Halfway through baking, swap the top and bottom sheets and rotate them 180 degrees. This prevents uneven browning.

Test your flour blend: Not all gluten-free flours behave identically. If this is your first time with a specific blend, bake just two test cookies first.

Fresh leaveners are crucial: Baking soda and cream of tartar lose potency over time. If your cookies don’t spread or rise, old leaveners might be the culprit.

According to Thomas Keller’s approach to baking, precision beats intuition every time. Consequently, I recommend weighing your flour for the most consistent results. Scooped flour can vary by up to 20% depending on how you pack the cup.

Creative Variations for Every Occasion

Holiday Edition (Gluten Free Christmas): Swap the pink frosting for white buttercream and top with crushed candy canes. Alternatively, use green food coloring and add peppermint extract. Our white chocolate peppermint cookies offer another festive option.

Chocolate Lover’s Dream: Add ⅓ cup cocoa powder to the dry ingredients and reduce flour by ⅓ cup. Frost with chocolate buttercream instead.

Italian-Inspired: Replace almond extract with anise extract for a flavor reminiscent of traditional Italian Christmas cookies.

Lemon Blueberry: Add one tablespoon lemon zest to the dough and fold in ½ cup dried blueberries. Top with lemon buttercream.

Sprinkle Party: Mix rainbow sprinkles into the dough before baking, then top with vanilla buttercream and more sprinkles. This variation rivals our colorful sprinkles Italian cookies.

Storage and Make-Ahead Instructions

Storage Method	Duration	Instructions
Room temperature	3-4 days	Store in airtight container; separate layers with parchment
Refrigerated	1 week	Keep in airtight container; bring to room temp before serving
Frozen (unfrosted)	3 months	Wrap individually in plastic wrap, then place in freezer bag
Frozen (frosted)	1 month	Flash-freeze on baking sheet, then transfer to container
Cookie dough	3 months	Scoop and freeze on tray, then transfer to freezer bag

Make-ahead tip: These easy gluten free desserts taste even better the next day after flavors meld. Additionally, frozen cookie dough can go straight from freezer to oven—just add two extra minutes to the baking time.

Pro serving suggestion: Serve with cold milk or hot coffee. For an indulgent treat, sandwich two cookies with extra buttercream for a whoopie pie effect. Man, oh man, these are dangerous.

Want another make-ahead dessert? Try our sweetened condensed milk snowballs—they freeze beautifully.

Gluten-Free Crumbl Sugar Cookies FAQs

Conclusion: Your New Go-To Gluten-Free Dessert

These gluten-free Crumbl sugar cookies prove that dietary restrictions don’t mean compromise. Instead, they’re an invitation to bake with intention and precision. From that first bite of buttery cookie to the last swipe of pink buttercream, every element works together to create something truly special.

Remember my daughter’s disappointed face in that Crumbl line? Last week, she brought a container of these cookies to school. By lunchtime, three classmates had texted asking for the recipe. That’s the power of truly great gluten free sugar cookies—they don’t taste “diet” or “alternative.” They simply taste amazing.

Pair these with a glass of cold milk or serve them alongside hot cocoa for a cozy winter treat. They’re perfect for holiday cookie swaps, birthday parties, or Tuesday afternoons when you need something sweet. Additionally, they make thoughtful gifts for gluten-free friends who rarely get to enjoy bakery-style treats.

What variation will you try first? The peppermint Christmas version? The chocolate lover’s edition? Whichever you choose, tag us on social media with your creations. We love seeing how you make these recipes your own.

Here’s to never waiting in another Crumbl line—and to cookies that bring pure joy, one gluten-free bite at a time.

Tasty at Home – Where bold flavors meet everyday kitchens.