Gluten Free Crumbl Sugar Cookies Copycat Recipes

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GLUTEN-FREE CRUMBL SUGAR COOKIES (COPYCAT)



Gluten-Free Crumbl Sugar Cookies (Copycat) image

Gluten-Free Crumbl Sugar Cookies are a copycat of Crumbl Cookies' signature cookie. These giant sugar cookies are soft and buttery, topped with a swirl of almond flavored buttercream frosting.

Provided by Katie | Wheat by the Wayside

Categories     Dessert

Time 45m

Number Of Ingredients 15

1/2 cup butter (softened)
3/4 cup granulated sugar
1/2 cup powdered sugar
1/4 cup neutral oil
1 large egg
1 teaspoon vanilla extract
1/2 teaspoon almond extract
2 1/2 cups gluten free flour blend*See Notes (King Arthur Measure for Measure or Namaste Perfect Flour Blend)
1/2 teaspoon baking soda
1/2 teaspoon cream of tartar
1/2 teaspoon table salt
1/2 cup butter (softened)
3 cups powdered sugar
1/4 teaspoon almond extract (increase to 1/2 teaspoon if you love almond flavor. )
1-3 Tablespoons heavy cream (half & half or milk )

Steps:

  • Preheat the oven to 350°F. Line two cookie sheets with parchment paper.
  • Cream the butter and sugars together on medium speed until light and fluffy, about 2 minutes.
  • Whisk together the remaining wet ingredients. Add to the creamed mixture and beat again until well combined and fluffy.
  • In a small bowl, whisk together the dry ingredients. Add to creamed mixture and blend until well combined. The dough should be soft.
  • Scoop 1/4 cup size portions of dough and place a few inches apart on the cookie sheets, about 6-7 cookies per sheet pan.
  • Gently press down the cookies to between 1/2 and 3/4 inch thickness.
  • Bake at 350°F for 13-15 minutes. The cookies should spread a little, the tops may be slightly crinkled, and the bottoms should be light golden brown.
  • Remove from the oven and cool on the pans. Make the frosting while the cookies cool.
  • Use a stand or hand mixer to combine the softened butter and powdered sugar together until incorporated and clumpy.
  • Add in almond extract and combine.
  • Add cream 1 tablespoon at a time, mixing well after each addition. Stop when you've reached a soft, fluffy, spreadable consistency.
  • When cookies are cool, spread a dollop of icing onto each cooled cookie with an offset spatula or butter knife, finishing with a swirl.
  • Enjoy immediately or chill cookies if desired. Store in airtight containers.

Nutrition Facts : ServingSize 1 cookie, Calories 420 kcal, Carbohydrate 61 g, Protein 3 g, Fat 20 g, SaturatedFat 10 g, TransFat 1 g, Cholesterol 53 mg, Sodium 263 mg, Fiber 2 g, Sugar 44 g, UnsaturatedFat 8 g

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