It seems like Crumbl Cookies are everywhere. But there are no gluten free options. So, I’ve been making a few here and there and today I’m thrilled to share this Gingerbread Crumbl Cookie Copycat recipe with you! I didn’t have it quite finished testing by Sunday (my usual time to chat with you), but now I think it’s perfect.

Since we’ve made Crumbl cookie copycats in my GF Baking Club for Kids, I thought it would be fun to bring you one for your holiday baking.

This recipe makes 11 cookies and it takes just minutes to make.

I know that most gingerbread cookies use molasses, but I’m not a fan and have never used it in my gingerbread cookies. Plus, I hate buying it for just a small amount, so I substitute with maple syrup instead. I promise, you will love it.

As always, let me know if you make them.

Remember to post all your photos in our Stay Gluten Free Community for our #Bakethebook contest to win a FREE bag of my flour. See the details inside the group. The post is pinned for your convenience.

Here’s what you need to make them. I hope you love them. 

INGREDIENTS

COOKIES (makes 11)

• 220 grams Paola’s OWN all-purpose gluten free flour
• 1/2 teaspoon xanthan gum
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 2 teaspoons ground cinnamon
• 1 1/2 teaspoons ground ginger
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground cloves
• 1/2 teaspoon salt
• 1/2 cup butter or non-dairy alternative, softened
• 50 grams granulated sugar
• 50 grams brown sugar
• 1 large egg, room temperature
• 1 large egg yolk, room temperature
• 2 tablespoons maple syrup
• 1/2 teaspoon vanilla extract 

INSTRUCTIONS

1. Preheat the oven to 350F and line 2 baking sheets with parchment paper and set aside.
2. In a medium bowl whisk together the flour, xanthan gum, baking soda, baking powder, cinnamon, ginger, nutmeg, cloves and salt.
3. In a separate large bowl and using an electric mixer, cream together the butter, granulated sugar, and brown sugar until light and creamy.
4. Add in the egg, egg yolk, maple syrup and vanilla extract mix until smooth. It will become the consistency of icing.
5. Use a large cookie scoop to scoop out equally sized cookie dough balls and place them on the baking sheets. Let the dough sit 5 minutes before baking.
6. Bake in the preheated oven for 12-14 minutes. Let the cookies cool on the baking sheet for 20 minutes then transfer them to a cooling rack to cool completely.
7. Top each cookie with the icing serve and enjoy!

CREAM CHEESE ICING

INGREDIENTS

• 4 oz cream cheese or non-dairy alternative, softened
• 3 tablespoons butter or non-dairy alternative, softened
• 120 grams powdered sugar
• 1 teaspoon vanilla extract

INSTRUCTIONS

1. Using an electric mixer, beat the softened cream cheese and butter together until smooth.
2. Add in the powdered sugar and vanilla and mix on high speed again until light and fluffy. About 2-3 minutes.
3. Use a rubber spatula to spread icing over the top of each cookie or fill a piping bag with a large round tip to pipe the icing onto them. 

Enjoy!