Soft and Chewy Gluten Free Sugar Cookies – Crumbl Cookie Copycat
These Soft and Chewy Gluten Free Sugar Cookies are delicious. They are iced and taste like the ones made by Crumbl Cookies.
Servings: 12 Large Cookies
Cost: 8.00
Ingredients
Cookie Ingredients
- ¾ Cup Unsalted Butter, (1-1/2 Sticks) Softened
- 1 ¼ Cups Sugar
- 2 Large Eggs
- 1 tsp Vanilla Extract
- ½ tsp Almond Extract
- 2 ½ Cups Gluten-Free Flour Blend
- ¾ tsp Baking Powder
- ¼ tsp Salt
Icing Ingredients:
- ½ Cup Salted Butter, Softened
- 1 Pinch Of Salt, If Using Unsalted Butter
- 3 Cups Powdered Sugar
- 1 tsp Almond Extract
- 2-4 Tbsp Milk
- Pink Food Coloring, Optional
Instructions
- Line two large cookie sheets with parchment paper.
Make the Cookie Dough:
- In a medium sized bowl, mix the gluten free flour, baking powder, and salt together.
- In a large bowl or stand mixer bowl, cream together the butter and sugar for 3-5 minutes, until light and fluffy, scraping the bowl down as needed.
- Add the eggs and both the vanilla and almond extracts to the butter and sugar and beat until mixed.
- Slowly add the dry ingredients and mix until thoroughly combined.
- Preheat the oven to 350° and chill the dough while the oven heats.
- Using a cookie scoop or measuring cup, scoop ¼ cup of dough, roll into a ball and place onto the cookie sheet, allowing room for the cookies to spread.
- Using wet fingertips, flatten each dough ball into a circle ¼”-½” thick.
- Bake the cookies for 12-14 minutes or until the centers of the cookies no longer have a glossy top.
- Cool the cookies for 5-10 minutes on the cookie sheet before moving them to a cooling rack.
Make the Icing:
- In a large bowl or stand mixer bowl, cream the softened butter until smooth.
- Slowly add in the powdered sugar a little at a time.
- Add the almond extract.
- Add the milk 1 Tablespoon at a time until smooth, creamy and spreadable.
- Add a few drops of pink food dye if desired and blend.
- Spread the icing on the cookies.
- Place the finished cookies in an air tight container and store in the refrigerator or at room temperature.
Video
Notes
- Use Room Temperature Ingredients – Room temperature ingredients mix together better and more evenly.
- Chill the Dough – Chilling the dough for a few minutes while the oven preheats allows the dough to hydrate.
- Measure the Cookies – Using a ¼ cup measuring cup keeps the cookies at a uniform size.
- Shape the Cookies with Damp Fingertips – Flatten the cookies with damp fingertips to about ¼-½ inch thick making them as even as possible. I found the cookie dough wanted to stick when I used the bottom of a glass to flatten them.
- Xanthan Gum – If your flour blend does not contain xanthan gum, add 1 tsp. of it to the dry ingredients.
- Dyed Icing – Use your favorite color of food dye or none at all.
- Baking Time Varies – Bake the cookies until they lose most of their shine on the top. This takes 12-15 minutes so keep an eye on them.
- Cool Completely on the Pan – Cool the cookies on the pan. This allows the cookies to finish baking through.
- Try the Cookies Chilled – Crumbl Cookies serves these cookies chilled so try them chilled and room temperature to see which way you like them.
- Reuse the Parchment Paper – Cut the used parchment paper into squares and use it to separate the cookies while storing. It keeps the icing on each cookie when stacking them.