Irresistibly Soft Gluten-Free Chocolate Frosted Cookies (Crumbl Copycat)
Indulge your deepest chocolate cravings with these incredible gluten-free chocolate frosted cookies! Featuring a luxuriously soft, cakey texture and an intense chocolate flavor derived from a double dose of cocoa, these cookies are our delightful take on the popular Crumbl chocolate cake cookies. Prepare yourself for a sensational treat that’s surprisingly easy to make and guaranteed to impress!
These Crumbl-Style Chocolate Frosted Cookies Were Made For True Chocolate Lovers
These gluten-free chocolate cookies are directly inspired by the sensationally popular Crumbl chocolate cake cookies. Imagine a cookie that boasts a wonderfully soft, moist, and cake-like interior, elegantly topped with a delicate swirl of rich chocolate frosting. There is so much to adore about these delectable treats!
- Effortless Baking: While they may appear sophisticated and gourmet, the preparation process for these cookies is remarkably straightforward. They rely on simple, readily available ingredients and fundamental baking techniques. The most intricate step is arguably the frosting application, but with a little confidence and our clear instructions, you’ll master it in no time!
- Unforgettable Flavors: Chocolate takes center stage in every element of these cookies, from the deep, fudgy cookie base to the velvety smooth chocolate frosting. This dual chocolate experience makes them the ultimate confection to satisfy even the most intense chocolate cravings. Each bite is a symphony of rich, decadent cocoa.
- Perfectly Cakey Texture: What truly distinguishes these gluten-free chocolate cake cookies is their uniquely soft, tender, and cakey texture. Living up to their name, they offer a delightful contrast to chewy or crisp cookies. Instead, you’ll discover a gorgeous, fudgy, cake-like consistency that pairs exquisitely with the creamy frosting, creating an experience akin to a mini cookie cupcake!
Happy baking! xo, Emily
Gather Your Ingredients for Chocolate Cookie Perfection
Beyond their incredible flavor and texture, one of the most appealing aspects of this irresistible chocolate cookie recipe is that it begins with a selection of readily available, simple ingredients. Let’s dive into what you’ll need to create these gluten-free masterpieces:
Essential Dry Ingredients
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Gluten-Free Flour: For optimal results with these gluten-free chocolate cake cookies, we wholeheartedly recommend using King Arthur Measure-For-Measure Gluten-Free Flour. If you opt for a different 1:1 gluten-free flour blend, ensure it explicitly states that it contains xanthan gum, as this is crucial for the cookie’s structure and texture. Always measure your flour meticulously using the scoop and level method to prevent over-packing the flour, which can lead to dense, dry cookies. -
Two Kinds of Cocoa Powder: For the ultimate chocolate experience, this recipe calls for a specific cocoa powder duo. For the cookie base, you’ll need Dutch Processed cocoa powder. Its rich, dark color and less acidic profile create a deeply fudgy, intense chocolate flavor. For the chocolate frosting, we recommend natural cocoa powder (often labeled as regular cocoa powder). Its slightly more acidic nature and brighter chocolate notes work perfectly to balance and enhance the frosting’s creamy sweetness. Our extensive testing confirmed that this combination yields the best results for both components. -
Cornstarch & Baking Soda: A touch of cornstarch is a secret weapon for achieving exceptionally tender and soft cookies, which is absolutely essential for that characteristic “chocolate cake cookie” texture. Meanwhile, baking soda acts as a leavening agent, providing the perfect lift and spread for cookies that are beautifully puffed and evenly baked. -
Salt: A small but mighty ingredient, salt plays a crucial role in both the cookie and the frosting. It not only balances the sweetness but also significantly enhances the depth of the chocolate flavors, ensuring a well-rounded and irresistible taste profile. -
Powdered Sugar: This finely milled sugar is indispensable for creating a smooth, stable, and perfectly sweet chocolate buttercream frosting. Its fine texture ensures no grittiness, providing a truly luxurious mouthfeel.
Wet Ingredients & Decadent Decoration
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Butter: A cornerstone of both the cookie dough and the frosting, butter provides richness, flavor, and structure. While I typically use salted butter, unsalted butter works equally well; just be sure to adjust the added salt slightly if using unsalted. Ensure it’s softened to room temperature for optimal creaming in both recipes. -
Granulated Sugar & Brown Sugar: This carefully balanced blend of sugars is key to achieving the perfect cookie texture and sweetness. Granulated sugar contributes to crisp edges and spread, while brown sugar adds moisture, chewiness, and a subtle caramel note that deepens the chocolate flavor. -
Eggs: Essential for binding the ingredients, adding moisture, and contributing to the rich texture of the cookies. For the best results, always use room temperature eggs. This ensures they emulsify properly with the butter and sugar, creating a smooth, uniform dough. -
Corn Syrup (Yes, Really!): This might seem like an unconventional addition for cookies and frosting, but corn syrup is a brilliant baking hack frequently employed in many Crumbl copycat recipes to achieve that signature texture. In the cookies, it contributes to a wonderfully soft and slightly chewy bite, mimicking the bakery-style perfection. For the frosting, it imparts a beautiful glossiness and helps maintain a smooth, stable consistency, just like the famous bakery’s creations. If you absolutely prefer an alternative, honey can be used, but be aware that it will introduce a subtle honey flavor to your final product. -
Pure Vanilla Extract: A non-negotiable ingredient for both the cookie dough and the chocolate frosting. High-quality vanilla extract is crucial for enhancing the deep chocolate flavors and introducing its own delightful aromatic notes, creating a more complex and satisfying taste. -
Mini Chocolate Chips: For an extra layer of chocolatey goodness and a subtle textural contrast, I love incorporating mini semi-sweet chocolate chips, such as the Enjoy Life brand. These smaller chips melt beautifully into the cookies without creating large lumps, ensuring a smooth bite while amplifying the chocolate experience. -
Heavy Cream: For the frosting, a splash of heavy whipping cream (or whole milk) provides the necessary liquid to achieve that perfect, pipeable consistency. Remember, the higher the fat content, the more luscious and stable your frosting will be, contributing to that glorious, bakery-quality finish. -
Sprinkles (Optional but Fun!): While traditional Crumbl chocolate cake cookies don’t always feature sprinkles, they are a fantastic way to add a festive touch and a bit of joy to your homemade treats. Opt for classic chocolate sprinkles for a more understated look, or get creative with rainbow or colorful sprinkles to match any holiday, celebration, or personal preference!
How To Make Gluten-Free Chocolate Frosted Cookies: A Step-by-Step Guide
For your convenience, you can find the complete recipe, including precise ingredient measurements, detailed instructions, and helpful tips, in the recipe card at the bottom of this article.
First, Let’s Bake the Perfect Chocolate Cake Cookie Base
- Preheat & Prepare Your Baking Sheets: Begin by preheating your oven to 350 degrees Fahrenheit (175°C). Line two large baking sheets with parchment paper to prevent sticking and ensure even baking. Set them aside for now.
- Combine Dry Ingredients: In a medium-sized mixing bowl, whisk together your gluten-free flour, Dutch processed cocoa powder, cornstarch, baking soda, and salt. Make sure these ingredients are thoroughly blended to ensure even distribution in your cookies. Set this bowl aside.
- Cream Butter & Sugars: In the bowl of a stand mixer fitted with the paddle attachment (or a large bowl with an electric hand mixer), combine the softened butter with both the light brown sugar and granulated sugar. Beat on medium speed for 2-3 minutes until the mixture is light, fluffy, and smooth. This step incorporates air, which contributes to the cookies’ cakey texture.
- Incorporate Wet Ingredients: Add the eggs one at a time, beating well after each addition until fully incorporated. Remember to scrape down the sides of the bowl with a spatula to ensure all ingredients are evenly mixed. Next, add the corn syrup and 1 tablespoon of vanilla extract, mixing just until combined. Avoid overmixing at this stage.
- Gradually Add Dry Ingredients: With the mixer on low speed, add the dry ingredient mixture in two or three additions (about 1/3 or 1/2 at a time). Mix only until the dry ingredients are just incorporated into the wet mixture. This gradual addition helps prevent flour from flying out of the mixer. The resulting dough will be quite sticky and resemble a very thick brownie batter, rather than traditional stiff cookie dough – this is perfectly normal for these cakey cookies!
- Scoop the Dough: Working with one baking sheet at a time, use a large cookie scoop (about 3 tablespoons in size, like this one) to portion out individual scoops of cookie dough onto the prepared parchment-lined baking sheet. Place them about 2 inches apart. Do not roll the dough into smooth balls; simply scoop them directly onto the sheet to maintain their rustic, bakery-style shape. You should get about 6 cookies per standard baking sheet.
- Bake & Cool: Place the baking sheet in the preheated oven and bake for 9-10 minutes. The cookies are done when the edges are set, but the centers still appear slightly underdone and soft. They will continue to set as they cool. Allow the cookies to cool on the baking sheet for 1-2 minutes before carefully transferring them to a wire rack to cool completely. It’s crucial that the cookies are entirely cool before frosting. Repeat this process with the remaining dough, alternating baking sheets to ensure you always place cool dough on a cool pan, which helps prevent over-spreading.
Next, Prepare the Frosting & Decorate Your Cookies
- Cream the Butter: Once all your cookies are completely cool, it’s time to make the delicious chocolate frosting. In the bowl of a stand mixer fitted with a paddle attachment (or a large mixing bowl with an electric hand mixer), beat 1 cup of softened butter for 2-3 minutes. The butter should become noticeably creamy, pale in color, and aerated.
- Combine Frosting Ingredients: Scrape down the sides of the bowl to ensure everything is evenly mixed. Add the natural cocoa powder, 3 tablespoons of heavy cream, 1 tablespoon of corn syrup, the vanilla extract, and a pinch of salt. Mix on the lowest speed until these ingredients are just blended. Gradually add the powdered sugar, one cup at a time, along with the remaining 2 tablespoons of cream, mixing on low speed to avoid a powdered sugar cloud.
- Whip to Perfection: As soon as all the powdered sugar has been incorporated, increase the mixer speed to HIGH. Continue to beat for an additional 1-2 minutes until the chocolate frosting is smooth, light, fluffy, and visibly creamy. Ensure there are absolutely no lumps for the best piping results.
- Frost Your Cookies: Transfer the prepared frosting to a piping bag fitted with a large closed star tip (such as Wilton #2D or Ateco #852). Starting in the very center of each cooled cookie, pipe the frosting outwards in a beautiful rosette pattern, moving in a circular motion until you reach close to the edges. If you don’t have a piping tip, you can simply use an offset spatula or the back of a spoon to spread the frosting onto the cookies.
- Add Sprinkles (Optional): If you wish to add sprinkles, do so immediately after frosting each cookie. I recommend frosting only 2-3 cookies at a time if you’re adding sprinkles to each, as this allows you to apply them before the frosting begins to set, ensuring they adhere beautifully.
Mastering the Art: Expert Tips for Perfect Gluten-Free Chocolate Cake Cookies
While this recipe is designed to be straightforward and accessible, paying attention to a few crucial details can elevate your gluten-free cookies from good to absolutely phenomenal, ensuring they look and taste just like the ones pictured here!
- Weigh Your Ingredients for Consistency: For the most precise and consistent baking results every single time, I cannot stress enough the importance of using a digital kitchen scale to weigh your ingredients, especially flour. If a scale isn’t available, always adhere strictly to the scoop and level method when measuring flour to avoid over-packing, which can lead to dry and dense cookies.
- Embrace Both Cocoa Powders! Our extensive recipe development has shown that using both Dutch-processed cocoa powder for the cookies and natural cocoa powder for the frosting truly yields the best flavor and color profiles. Dutch-processed cocoa creates a darker, richer cookie, while natural cocoa brightens the frosting. If you must choose only one, Dutch-processed cocoa powder is the most versatile option for both components.
- The Golden Rule: Cool Completely Before Frosting! This step is absolutely CRUCIAL for success. Even the slightest warmth in your cookies will cause the delicate chocolate frosting to melt, creating an unsightly and messy result. Exercise patience and ensure your cookies are completely cooled to room temperature before you even think about reaching for that piping bag. This wait is truly worth it for a beautifully frosted cookie.
- Troubleshooting Your Frosting Consistency: As with all baking endeavors, various environmental factors like room temperature, ingredient temperatures, and humidity can influence your frosting’s consistency. If your frosting appears too soft and struggles to hold its shape after whipping, gradually add more powdered sugar, 2 tablespoons at a time, mixing well after each addition until it reaches the desired stiffness. Conversely, if your frosting becomes too stiff and difficult to pipe, add liquid (heavy cream or milk) 1 teaspoon at a time until it loosens to a workable, spreadable, or pipeable consistency.
FAQ & Pro Tips for the Best Crumbl-Style Gluten-Free Chocolate Cake Cookies
The Absolute Importance of Cooling Before Frosting: I cannot emphasize this enough – it is absolutely critical that your chocolate cake cookies cool completely before you even think about applying the frosting. If the cookies are even slightly warm, the frosting will melt and create an unappealing mess. Trust me, the patience required to wait until they are at room temperature is entirely worth it for a beautifully finished cookie!
Optimal Storage for Frosted Chocolate Cake Cookies: Due to their frosting, these gluten-free chocolate cake cookies are best stored in a single layer in an airtight container in the refrigerator. They will maintain their freshness and deliciousness for 3-4 days when stored this way. For longer storage, you can freeze them: arrange them in a single layer on a baking sheet to allow the frosting to set firm, then transfer them to an airtight freezer bag. Frosted, they will keep well in the freezer for 3-4 weeks. Alternatively, you can bake and freeze the unfrosted cookies for up to 6 weeks before adding the frosting.
Can You Prepare Chocolate Cake Cookies in Advance? Yes, to some extent! The cookie bases themselves can be prepared ahead of time. Store the baked, unfrosted cookies in an airtight container at room temperature for up to 1 day, or freeze them in a freezer-safe bag for up to 6 weeks. Once frosted, these cookies are at their peak flavor and texture within 3-4 days. The frosting can also be made in advance and stored in the refrigerator for 3-4 days. Before using, simply let it soften at room temperature for a while, then give it a good stir to restore its creamy consistency before transferring it to your piping bag.
Customizing Your Cookies for Any Occasion: These rich chocolate cookies are wonderfully versatile and can be easily adapted for any holiday or special event simply by changing the sprinkles! Imagine red, white, and pink sprinkles for Valentine’s Day, classic red, green, and white for Christmas, or vibrant rainbow sprinkles for a birthday celebration. Let your creativity shine and personalize your cookies to match your theme!
Explore More Gluten-Free Chocolate Cookie Recipes
Gluten-Free Chocolate Cookies & Cream Cookies
Gluten-Free Dirt Cake Cookies (Crumbl Copycat)
Gluten-Free Hot Chocolate Cookies
Gluten-Free Cosmic Brownie Cookies (Crumbl)
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Gluten-Free Chocolate Cake Cookies (Crumbl Copycat)
5 from 1 vote
Author:
Emily Dixon, Sweets & Thank You
Emily Dixon, Sweets & Thank You
Our Crumbl copycat chocolate cake cookies with chocolate frosting are your new favorite way to satisfy a chocolate craving. They taste even better than they look!
Prep Time:
40 minutes
40 minutes
Cook Time:
16 minutes
16 minutes
Total Time:
56 minutes
56 minutes
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Rate
Servings:
20
-22 cookies
20
-22 cookies
Equipment
- Piping Bag
- Closed Star Piping Tip Like Wilton 2D or Ateco 852
Ingredients
FOR THE CHOCOLATE COOKIES:
- 2 â…“ cup Gluten-Free Measure-For-Measure Flour* (280 grams)
- 1 cup Dutch Processed cocoa powder* (92 grams)
- 1 Tablespoon cornstarch (8 grams)
- 1 ½ teaspoons baking soda
- ½ teaspoon salt
- 1 cup butter softened (226 grams/2 sticks)
- 1 cup light brown sugar (200 grams)
- 1 cup granulated sugar (200 grams)
- 2 large egg – at room temperature
- 1 ½ Tablespoons corn syrup*
- 1 Tablespoon vanilla extract
FOR THE CHOCOLATE FROSTING & DECORATION:
- 1 cup butter softened (226 grams/2 sticks)
- ¾ cup natural cocoa powder * like Hershey’s (65 grams)
- 5 Tablespoons heavy cream or whole milk or more, as needed
- 1 Tablespoon corn syrup*
- 2 teaspoons vanilla extract
- pinch salt
- 3 ½ cups powdered sugar (420 grams)
- Chocolate sprinkles or your favorite sprinkles if desired
Instructions
FiRST, MAKE THE CHOCOLATE CAKE COOKIES
- Combine Dry Ingredients. In a medium mixing bowl, combine gluten-free flour, Dutch processed cocoa powder, cornstarch, baking soda, and salt. Whisk to combine until well blended and set aside.
- Cream Butter & Sugars. In the bowl of a stand mixer (or a large bowl) combine 1 cup softened butter with the brown sugar and granulated sugar. Cream on medium speed with the paddle attachment or a hand mixer 2-3 minutes, or until smooth and fluffy.
- Finish The Wet Ingredients. Add eggs, one at a time, beating to incorporate each egg fully before adding the next. Scrape down the sides of the bowl and add corn syrup and 1 Tablespoon vanilla. Mix to combine.
- Add Dry Ingredients Gradually. Working a bit at a time, mix the dry ingredients 1/3 or 1/2 at a time on low speed, until all of the dry ingredients are just incorporated. (Doing this gradually helps prevent them from poofing out the sides of the mixer!) The sticky batter will look more like very thick brownie batter than traditional cookie dough–this is normal!
- Scoop. Working with just 6 cookies at a time, use a large cookie scoop to measure 3-Tablespoon scoops of cookie dough onto a prepared baking sheet. (Don’t roll the cookie dough balls smooth, just scoop them straight onto the baking sheet.)
- Bake & Cool. Place the pan in the oven and bake cookies 9-10 minutes, or until set on top and slightly underdone in the center. (They’ll continue to set as they cool.) Allow the cookies to cool 1-2 minutes on the cookie sheet before transferring to a wire rack to cool completely. Repeat process until all cookies are baked, alternating baking sheets with each batch so you don’t put cool dough on a hot cookie sheet.
THEN, MAKE MAKE THE FROSTING & DECORATE THE COOKIES
- Beat Butter. When the cookies are all cool, make the frosting. To start, beat 1 cup softened butter 2-3 minutes in a stand mixer with a paddle attachment (or a large mixing bowl with an electric mixer). The butter should be creamy and lighter in color.
- Combine. Scrape down the sides of the bowl and add cocoa powder, 3 Tablespoons cream, 1 Tablespoons corn syrup, the vanilla, and a pinch of salt. Mix on LOW speed until just blended. Add the powdered sugar gradually, along with 2 Tablespoons more cream.
- Whip. As soon as the powdered sugar is all added, increase the speed to HIGH and mix 1-2 minutes more, until the creamy frosting is smooth, light, and fluffy. (The should be NO lumps!)
- Frost. Transfer the frosting to a piping bag fitted with a large closed star tip (like Wilton #2D or Ateco #852). Starting at the center of each cookie, pipe frosting into a rosette on top of each cookie. (Start in the center of the cookie and continue to move around the circle of the cookie until you get close to the edges.) If you don’t have a piping tip, you can use an offset spatula to frost the cookies.
- Add Sprinkles, if desired. (I recommend only frosting 2-3 cookies at a time if you plan to add sprinkles on top of each cookie, so you can add them before the frosting sets!)
- Serve & Store. Enjoy right away or store in a single layer in an airtight container at room temperature 2-3 days. (I like to pop mine in the fridge!)
Notes
- Gluten-Free Flour. We highly recommend King Arthur Measure-For-Measure Gluten-Free Flour for these cookies. If you use another brand, be sure it contains xanthan gum and weigh or measure carefully!Â
- Use BOTH Kinds of Cocoa Powder! We experimented using all of one or the other, and really feel that the Dutch-processed cocoa powder works best for the cookies and natural cocoa tastes best for the frosting. (If you *must* use just one kind, I recommend all Dutch processed cocoa.)
- Troubleshoot The Frosting: As with all baking, there are a LOT of conditions that can affect your bakes–ambient temperature in the room, the temperature of your butter and melted chocolate, the humidity, etc. If your frosting is too soft to hold its shape, add more powdered sugar 2 Tbsp. at a time until it’s stiff enough to hold its shape. If it’s too stiff, add more liquid 1 tsp. at a time until it loosens up.Â
- Let The Cookies Cool COMPLETELY Before Frosting. This is CRUCIAL. If your cookies are even a little bit warm, it’ll melt the frosting and just make a mess. Make sure the cookies are cooled to room temperature before frosting.
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Course:
Cookies
Cookies
Cuisine:
American
American
Keyword:
gluten free chocolate cake cookies, gluten-free crumbl cookies, gluten-free crumble chocolate cake cookies
gluten free chocolate cake cookies, gluten-free crumbl cookies, gluten-free crumble chocolate cake cookies
Find the recipe:
sweetsandthankyou.com/gluten-free-chocolate-cake-cookies/