Soft And Chewy Gluten Free Sugar Cookies Crumbl Cookie Copycat Recipes

CRUMBL SUGAR COOKIES

Steps:

• Preheat oven to 350°.
• While the oven is preheating make the cookie dough. Cream together the butter and sugar until light and fluffy.
• Scrape the sides, add in the eggs, vanilla extract and almond extract. Beat until mixed.
• Scrape the sides and add in the flour, & baking powder. Mix until thoroughly combined.
• Scoop out 1/4 cup of dough and roll into a ball. Repeat with remaining dough.
• Flatten the cookie dough by gently pressing the bottom of a drinking glass or measuring cup down on the center of the cookie dough.
• Repeat with remaining dough. The cookies will spread so make sure to leave room. I tend to only put 6 cookies per pan.
• Bake at 350° for 9-11 minutes or until the centers of the cookies have puffed up and are no longer glossy.
• Allow them to cool on the cookie sheet.
• While the cookies are cooling, make the frosting.
• Cream the butter until smooth. Slowly add in the powdered sugar, almond extract and milk until smooth and creamy.
• Add 4 drops of neon pink food coloring, if desired.
• Spread on the still slightly warm cookies, this will melt the frosting slightly which will give it the nice smooth finishing look.
• Once the cookies have completely cooled, chill in the fridge until ready to serve. These cookies are served chilled.

GLUTEN-FREE CRUMBL SUGAR COOKIES (COPYCAT)

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.

SOFT AND CHEWY GLUTEN FREE SUGAR COOKIES - CRUMBL COOKIE COPYCAT

Steps:

• Line two large cookie sheets with parchment paper.