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Yesterday I published my special gluten-free recipe for chocolate chip cookies, so I decided to continue this series of gluten-free recipes.
I learned this sugar cookie recipe on the Internet 2 years ago, I don’t remember exactly where, but I’ve never forgotten it!
It’s a delicious recipe for those who are gluten intolerant (and beyond!). These cookies are divine! They melt in our mouth. Trust me, after you do them once, you won’t want anything else. Are you ready to see the recipe I have to show you? Only if you promise to share it on Pinterest if you like it!
Gluten-Free Crumbl Sugar Cookies Recipe
I will divide the ingredients into two sections, the ingredients for the cookies and the ingredients for the topping. The frosting is very good, but if you don’t want to add it, the cookies are still good. So, it’s up to you!
Ingredients for the Cookies:
- 2 1/2 cups gluten-free all-purpose flour blend
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup unsalted butter, softened
- 1 1/4 cups granulated sugar
- 1/4 cup powdered sugar
- 1 large egg
- 1 tsp vanilla extract
- 1/2 tsp almond extract
Ingredients for the Frosting:
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 2-3 tbsp heavy cream or milk
- 1 tsp vanilla extract
- Food coloring (optional)
- Sprinkles (optional)
Instructions for the Cookies and Frosting:
I’m going to give you the instructions to make these cookies in the simplest way possible! Remember again that the topping of the cookies is optional, so if you don’t want to add the topping (which is delicious by the way…), skip that part.
Step 1 – Preheat the Oven
Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
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Follow Me NowStep 2 – Mix Dry Ingredients
In a medium bowl, whisk together the gluten-free flour, baking powder, baking soda, and salt. Set aside.
Step 3 – Cream Butter and Sugars
In a large mixing bowl, cream the softened butter, granulated sugar, and powdered sugar together until light and fluffy, about 2-3 minutes.
Step 4 – Add Wet Ingredients
Beat in the egg, vanilla extract, and almond extract until well combined.
Step 5 – Combine Wet and Dry Ingredients
Gradually add the dry ingredients to the wet mixture, mixing until just combined. Do not overmix.
Step 6 – Shape the Cookies
Scoop out about 2 tablespoons of dough and roll into a ball. Place the dough balls onto the prepared baking sheets, spacing them about 2 inches apart. Lightly press down on each ball to slightly flatten.
Step 7 – Bake the Cookies
Bake in the preheated oven for 10-12 minutes, or until the edges are set and the cookies are lightly golden. They will look slightly underbaked in the center, which is okay. Let them cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Step 8 – Prepare the Frosting
In a medium bowl, beat the softened butter until creamy. Gradually add the powdered sugar, 1/2 cup at a time, beating until combined. Add the heavy cream (or milk) and vanilla extract, and continue to beat until the frosting is smooth and fluffy. If desired, add a few drops of food coloring and mix until evenly colored.
Step 9 – Frost and Decorate
Once the cookies are completely cooled, spread a generous amount of frosting on top of each cookie. Add sprinkles, if desired.
Final Step – Serve!
Enjoy your gluten-free Crumbl sugar cookies! Store any leftovers in an airtight container at room temperature for up to 3 days.
Now that we’re done, the part where you decide whether to share this recipe or not has arrived! Can I count on you? I hope so, because it’s a sign that you liked my recipe!
Have fun cooking!
Gluten-Free Crumbl Sugar Cookies
Ingredients
For the dough:
- 2 ½ cups Gluten-free all-purpose flour blend
- 1 tsp Baking powder
- ½ tsp Baking soda
- ½ tsp Salt
- 1 cup Unsalted butter softened
- 1 ¼ cups Granulated sugar
- ¼ cup Powdered sugar
- 1 large Egg
- 1 tsp Vanilla extract
- ½ tsp Almond extract
For the frosting:
- ½ cup Unsalted butter softened
- 2 cups Powdered sugar
- 2-3 tbsp Heavy cream or milk
- 1 tsp Vanilla extract
- Food coloring optional
- Sprinkles optional
Instructions
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
- In a medium bowl, whisk together the gluten-free flour, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, cream the softened butter, granulated sugar, and powdered sugar together until light and fluffy, about 2-3 minutes.
- Beat in the egg, vanilla extract, and almond extract until well combined.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined. Do not overmix.
- Scoop out about 2 tablespoons of dough and roll into a ball. Place the dough balls onto the prepared baking sheets, spacing them about 2 inches apart. Lightly press down on each ball to slightly flatten.
- Bake in the preheated oven for 10-12 minutes, or until the edges are set and the cookies are lightly golden. They will look slightly underbaked in the center, which is okay. Let them cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
- In a medium bowl, beat the softened butter until creamy. Gradually add the powdered sugar, 1/2 cup at a time, beating until combined. Add the heavy cream (or milk) and vanilla extract, and continue to beat until the frosting is smooth and fluffy. If desired, add a few drops of food coloring and mix until evenly colored.
- Once the cookies are completely cooled, spread a generous amount of frosting on top of each cookie. Add sprinkles, if desired.
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