There is nothing quite like a thick and chewy Christmas Crumbl cookie gluten free! Just because I have been gluten free for 18 years, doesn't mean I, or you, need to miss out on an American cookie classic that everyone loves.
Loaded with festive sprinkles and topped with creamy frosting, these cookies are perfect with a cold glass of milk. Even Santa would approve!
What makes them like the real deal you've been wishing for
Authentic bakeshop flavor - These gluten free Christmas Crumbl style cookies have that authentic almond extract mixed with vanilla flavor as well. If you want to get even more authentic, you can also add an ⅛ teaspoon of coconut extract to each the dough and the frosting. We started from our tried and true gluten free sugar cookie dough like we did in our gluten free linzer cookies and made just a few adjustments to ensure these are perfect every time.
Perfect texture and look - They truly are just as thick and delicious as you remember. I like to serve them cold for the best, soft bite that shows your teeth marks perfectly. With the combination of our favorite two gluten free flours, GF all purpose flour and almond flour, the texture is always spot on. The frosting is put on top in a swirl pattern like you see at your local store. Topping them with more sprinkles seals the deal.
Just the right sweetness - These cookies have perfect flavor and the dough is even delicious. So be sure to save enough to bake as you will likely want to eat just the dough. While these are sweet cookies indeed with the frosting, sprinkles and heavy sugar focused dough, they are much less sweet than the bakery version. And in my mind, the perfect amount of sweetness just like in our gluten free candy cane cookies. My daughter (who doesn't have to eat gluten free) said they are her new favorite cookie! She and my family couldn't get enough.
What's inside that makes them so great
Almond & Vanilla Extracts: The almond extract adds a slightly nutty flavor that brings more depth to the cookies while the vanilla gives the warm classic flavor that you need in a sugar cookie of any kind.
Butter & Sugar: As you can imagine, butter and sugar are two key ingredients in our sugar cookies, just like the classics. I make them dairy free all the time and they still work fantastic! We made them recently with dairy free butter sticks and nobody knew the difference. I recommend Miyokos or Country Crock plan based sticks. For the sugar, granulated sugar works great.
Almond Flour: Almond flour gives these cookies the perfect slightly crisp edges that you love. When combined with the gluten free all purpose flour, it makes the best base for these cookies. Be sure not to be tempted to overcook them as you want the centers slightly soft.
Gluten Free Flour: King Aurthur's Gluten Free Flour Blend is my favorite kind of gf all purpose flour, but you can use your favorite kind. It is what is mostly used but when combined with the almond flour, it creates the perfect cookie.
Let's make our home a bakery and get to cooking!
Get creative with these cookies
While we went with a Christmas theme for these cookies, you can also go iconic with no sprinkles and gently pink frosting. You could also leave out the sprinkles and do a dollop of jam on the top as well as some crushed gluten free graham crackers for a fun fruit cheesecake style cookie.
They are fantastic when served with a cold glass of our Christmas mocktails or non alcoholic eggnog recipe.
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Christmas Crumbl Cookies Gluten Free
Ingredients
- 1 ½ cups butter softened
- 1 ½ cups sugar
- 2 teaspoons vanilla extract
- ¼ teaspoon almond extract (optional)
- 1 egg room temperature
- 3 ½ cups gluten-free all-purpose flour (King Arthur gluten-free blend is my favorite, regular flour works as well)
- ½ cup almond flour
- 1 teaspoon salt
- 2 teaspoons baking powder
- ¾ cup Christmas sprinkles
Frosting
- ½ cup butter softened
- 3 cups powdered sugar
- 2 teaspoons vanilla extract
- ⅛ teaspoon almond extract
- 2-3 tablespoon(s) milk or heavy cream as needed to get the consistency you want
- pinch of salt
Instructions
- Preheat oven to 350 degrees and line baking sheets with parchment paper
- In a stand mixer, beat butter and sugar until light and fluffy (about 1 minute) then add egg, vanilla and almond extracts
- In another bowl, combine remaining ingredients then slowly add dry ingredients to wet ingredients and mix until well combined then fold in sprinkles gently
- Scoop out 3-4 tablespoon portions of dough and roll into a ball
- Place two inches apart on the baking sheet and flatten the tops with a cup
- Bake at 350 degrees for 11-13 minutes or until the edges are set and centers soft
- Cool on pan 5 minutes then transfer to a wire rack
- While all the cookies are cooling, whip together butter, powdered sugar and extracts to make a delicious frosting
- Frost the cookies once they are completely cooled by piping it onto the cookie in a swirl pattern then top with more sprinkles
Ana says
Can i use a hand mixer?
Chandice Probst says
Absolutely! 🙂