Gluten-Free Crumbl Cookies

Updated at: Mon, 09 Dec 2024 07:05:09 GMT

Step 1

In a large mixing bowl cream together the butter and sugar until light and fluffy, about 3 minutes.

Step 2

Add the eggs, vanilla extract, and almond extract. Mix well. At first the mixture will look curdled, but eventually will come together smoothly.

Step 3

Mix in the flour, almond flour, baking powder, baking soda, and salt. Combine until not flour pockets remain.

Step 4

Cover and chill the cookie dough for 1 hour or freeze for 30 minutes, stirring the dough halfway through. Preheat the oven to 350°F and line two baking sheets with parchment paper.

Step 5

Use a ¼ cup measuring cup or cookie scoop to divide up the dough into 12 large balls. Roll the balls until uniform and smooth and place 6 on each baking sheet, evenly spaced apart. Dip a flat-bottomed glass in sugar and press the cookies down slightly. Repeat dipping in sugar, as necessary.

Step 6

Bake the cookies for 14-16 minutes, rotating the pans halfway through. The cookies are done with the tops are not shiny and just start to crack. Do not overbake. Cool the cookies on the baking sheets as the frosting is prepared.

Step 7

In a large bowl or stand mixer fitted with paddle attachment, mix together softened butter, powdered sugar, almond extract, and salt.

Step 8

Add the heavy cream and mix until blended. Once it is fully mixed in, increase the speed to high and beat for 5-7 minutes, scraping down bowl occasionally. The frosting should be very white and fluffy, like a bowl of whipped cream. Add the food coloring and mix again.

Step 9

Use a large cookie scoop to divide the frosting onto the very slightly warm cookies. Use a small spreader (I used a cheese spreader) to push the frosting evenly on the tops.

Step 10

Serve at room temperature or refrigerate until well chilled. See recipe notes for storing / freezing tips.

Step 11

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