Gluten Free Crumbl Sugar Cookies Copycat Recipes

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

Ingredients

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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