Irresistible Gluten-Free Dirt Cake Cookies: Your Ultimate Crumbl Copycat Recipe!
Prepare for a delightful treat that brings together nostalgic flavors and a fun, playful presentation: our incredible Gluten-Free Dirt Cake Cookies! This meticulously crafted Crumbl copycat recipe transforms simple ingredients into soft, decadent chocolate cookies, crowned with a luscious chocolate frosting, a generous sprinkle of gluten-free Oreo “dirt,” and whimsical gummy worms. It’s a guaranteed crowd-pleaser that’s as enjoyable to make as it is to devour!
There’s a special joy in replicating beloved bakery treats right in your own kitchen, isn’t there? Whether it’s mastering famous Levain Chocolate Chip Cookies or perfecting a Crumbl Cookies dupe, creating these delightful baked goods at home is incredibly rewarding. These Gluten-Free Dirt Cake Cookies are our answer to the popular Crumbl Dirt Cake Cookies, and we promise, they’re every bit as good, if not better!
We understand that the name “dirt cookies” might not sound immediately appealing, but trust us – these cookies are far more delicious than their quirky name suggests! This recipe beautifully combines the best elements of our Crumbl Chocolate Cake Cookies with the classic charm of Gluten-Free Dirt Pudding. Each bite offers a harmonious blend of a soft, moist chocolate cake cookie base, complemented by an easy-to-make, rich chocolate frosting, a generous scattering of chocolate cookie crumb “dirt,” and a playful touch of colorful gummy worms on top. They’re an absolute blast to prepare and eat, making them perfect for Halloween parties, birthday celebrations, kids’ gatherings, or simply a fun baking day!
What makes these cookies even better is that the ingredients are straightforward and accessible. Let’s take a closer look at what you’ll need to create these fantastic gluten-free dirt cake cookies.
Simple Ingredients for Gluten-Free Dirt Cake Cookies
Ready to bake? Here’s a detailed breakdown of the essential ingredients required to craft a batch of these delightful gluten-free dirt cake cookies. We’ve optimized each component to ensure authentic flavor and perfect texture, mirroring the famous Crumbl version.
Essential Dry Ingredients for Your Cookies
- Gluten-Free Flour Blend: For the ultimate soft and chewy texture, we highly recommend King Arthur Measure-For-Measure Gluten-Free Flour. This blend consistently delivers excellent results. If you opt for another 1:1 gluten-free flour, ensure it contains xanthan gum for proper structure and binding. Always measure your flour precisely, ideally by weight or using the scoop and level method, to prevent a dense or dry cookie dough.
- Dark Cocoa Powder: You’ll be using two distinct types of cocoa powder for this recipe. For the cookie base, Dutch Process cocoa powder (also known as dark cocoa powder) is essential. Its deep, rich color and intense chocolate flavor are key to achieving that signature dark chocolate cookie.
- Natural Cocoa Powder: The second cocoa powder, natural cocoa powder (standard cocoa powder like Hershey’s), is reserved for the luscious chocolate frosting. Through extensive testing, we’ve found that dark cocoa excels in the cookies, while natural cocoa provides the perfect flavor and lighter color for the frosting, ensuring a balanced chocolate experience.
- Cornstarch: This is a secret weapon in baking that contributes significantly to the tenderness and softness of your cookies. Do not skip it, as it helps create that desirable cake-like texture.
- Baking Soda: Crucial for providing the perfect lift and spread, ensuring your cookies are light and fluffy without being too thin.
- Salt: A small amount of salt is vital for balancing the sweetness and enhancing the rich chocolate flavors in both the cookies and the frosting.
Key Wet Ingredients for Decadent Cookies and Frosting
- Unsalted Butter: You’ll need a generous amount of softened butter for both the cookie dough and the chocolate frosting. Using high-quality butter makes a noticeable difference in richness and flavor. Ensure it’s softened to room temperature for optimal creaming.
- Brown Sugar & Granulated Sugar: This combination of sugars is carefully chosen to create the ideal balance of sweetness and texture. Brown sugar adds moisture and a slight chewiness, while granulated sugar contributes to crisp edges and overall structure.
- Large Eggs: Always use room temperature eggs for the best results. They incorporate more evenly into the creamed butter and sugar mixture, leading to a smoother, more uniform dough and superior cookie texture.
- Corn Syrup: While it might seem like an unusual addition to cookies and frosting, corn syrup is a baking trick frequently employed in many Crumbl copycat recipes. It contributes to a wonderfully soft and chewy texture in the cookies and imparts a beautiful glossiness to the frosting, perfectly mimicking the professional bakery finish. If absolutely necessary, you can substitute with honey, but be aware it will introduce a subtle honey flavor.
- Vanilla Extract: A generous amount of pure vanilla extract is essential for both the cookies and the frosting. It deepens the chocolate flavor and adds a warm, inviting aroma to your baked goods.
Fun Toppings & Decorations for Your Dirt Cake Cookies
- Our Easy Chocolate Frosting: The recipe card details our simple yet incredibly delicious chocolate frosting, made with softened butter, powdered sugar, natural cocoa powder, vanilla extract, a pinch of salt, heavy cream, and a touch of corn syrup for extra shine and smoothness. It comes together effortlessly!
- Gluten-Free Oreo Cookies: This is where the “dirt” comes from! It’s crucial to remember that regular Oreos are NOT gluten-free. Be sure to purchase the specifically labeled gluten-free Oreos (typically found in a white package) or another trusted brand of gluten-free chocolate sandwich cookies, such as Glutino, Kinnikinnick, or Goodie Girl.
- Gluten-Free Gummy Worms: To complete the classic dirt cake look, colorful gummy worms are a must! Always double-check labels to ensure they are certified gluten-free, as not all brands are. We generally find Albanese brand to be a reliable gluten-free option.
How To Make Gluten-Free Dirt Cake Cookies: A Step-by-Step Guide
For precise ingredient measurements, detailed instructions, and helpful tips, please refer to the complete recipe card below.
Creating the Perfect Chocolate Cookie Base
- Preheat Oven & Prep Pans: Begin by preheating your oven to 350°F (175°C). Line two large baking sheets with parchment paper to prevent sticking and ensure even baking. Set them aside while you prepare the dough.
- Combine Dry Ingredients: In a medium mixing bowl, whisk together the gluten-free flour blend, Dutch processed cocoa powder, cornstarch, baking soda, and salt. Ensure these ingredients are thoroughly combined to distribute leavening agents evenly. Set this mixture aside.
- Cream Butter & Sugars: In the bowl of a stand mixer fitted with the paddle attachment (or using a large bowl and a hand mixer), combine 1 cup of softened unsalted butter with the light brown sugar and granulated sugar. Cream the mixture on medium speed for 2-3 minutes until it becomes light, smooth, and fluffy. This aeration is key to a tender cookie.
- Incorporate Wet Ingredients: Add the eggs one at a time, beating well after each addition until fully incorporated. Scrape down the sides of the bowl to ensure everything is mixed. Then, add the corn syrup and 1 tablespoon of vanilla extract, mixing until just combined.
- Gradually Add Dry Ingredients: With the mixer on low speed, gradually add the dry ingredient mixture to the wet ingredients, about 1/3 to 1/2 at a time. Mix only until the dry ingredients are just incorporated. Overmixing can lead to tough cookies. The resulting batter will be thick, resembling a rich brownie batter rather than traditional stiff cookie dough – this is perfectly normal and desired!
- Scoop & Sprinkle: Working with only 6 cookies per baking sheet at a time, use a large cookie scoop (approximately 3 tablespoons) to measure portions of cookie dough directly onto the prepared baking sheet. Do not roll the dough into smooth balls; simply scoop and place. Lightly sprinkle each cookie dough mound with a few crushed gluten-free Oreo cookie crumbs.
- Bake & Cool: Place the baking sheet in the preheated oven and bake for 9-10 minutes. The cookies are ready when the edges are set, but the centers still appear slightly underdone (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. Rotate baking sheets with each batch to ensure consistent baking temperatures.
A Smart Trick for Perfectly Round Cookies!
For bakery-perfect, uniformly round cookies, here’s a professional blogger’s secret: immediately after taking the hot cookies out of the oven, use a large round cookie cutter (slightly larger than your cookies) and gently swirl it around each cookie. This technique coaxes the edges into a beautiful circular shape, making every cookie look flawless!
Preparing the Frosting and Decorating Your Masterpieces
- Whip Butter for Frosting: Once the cookies have completely cooled, it’s time to make the frosting. In the bowl of a stand mixer (or a large mixing bowl with an electric mixer), beat 1 cup of softened unsalted butter for 2-3 minutes until it’s creamy, light in color, and aerated.
- Combine Frosting Ingredients: Scrape down the sides of the bowl. Add the natural cocoa powder, 3 tablespoons of heavy cream, 1 tablespoon of corn syrup, 2 teaspoons of vanilla extract, and a pinch of salt. Mix on low speed until all ingredients are just blended.
- Gradually Add Powdered Sugar & Whip: Begin adding the powdered sugar gradually, alternating with the remaining 2 tablespoons of heavy cream. Once all the powdered sugar is added, increase the mixer speed to HIGH and beat for 1-2 minutes until the frosting is smooth, light, and wonderfully fluffy with no lumps. If the frosting is too stiff, add a tablespoon more cream; if too soft, add more powdered sugar a tablespoon at a time until desired consistency is reached.
- Frost the Cookies: Transfer the prepared chocolate frosting to a piping bag fitted with your desired open tip, or simply use an offset spatula or a cookie scoop to dollop frosting onto the cooled cookies. Work with only 2-3 cookies at a time to keep the frosting fresh and manageable for decorating.
- Decorate with “Dirt” and Worms: Pipe the frosting in a beautiful spiral pattern or spread it evenly across each cookie with an offset spatula. Immediately sprinkle the frosted cookies generously with more crushed gluten-free Oreo cookie crumbs (your “dirt”). Finally, place 1-2 gluten-free gummy worms on each cookie to complete the iconic dirt cake look. Repeat this process until all cookies are beautifully decorated.
- Serve & Store: Your gluten-free dirt cake cookies are now ready to be enjoyed! Serve them fresh for the best experience. Leftovers can be stored in an airtight container in a single layer at room temperature for 2-3 days.
Expert Baking Tips for Perfect Gluten-Free Dirt Cake Cookies
Now that you have the step-by-step guide to making these amazing gluten-free Crumbl copycat dirt cake cookies, let’s refine your technique with a few expert baking tips to ensure consistently perfect results every time!
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Master Flour Measurement. This may seem basic, but accurately weighing or measuring your gluten-free flour using the scoop and level method is absolutely critical. Incorrect flour measurements, especially with gluten-free blends, can drastically alter the taste and texture of your baked goods, leading to dry or crumbly cookies. Precision is key for success! -
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Perfect Your Chocolate Frosting. If this is your first time making homemade chocolate frosting, our dedicated guide is an invaluable resource! It dives deep into all the nuances you need to know, from achieving the ideal consistency to troubleshooting common issues, ensuring your frosting is smooth, stable, and delicious. -
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Quick Room Temperature Eggs. Speed up your prep time with this handy trick! Room temperature eggs emulsify much better with creamed butter and sugar, creating a smoother batter that contributes to the best possible texture in your gluten-free cookies. Don’t underestimate this small but significant step! -
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Invest in a Quality Cookie Scoop. A reliable cookie scoop is a game-changer for uniform cookies. We consistently use a large cookie scoop for these and many of our other cookie recipes. It’s also incredibly versatile for portioning muffin batter, cupcakes, meatballs, and more, ensuring consistent size and baking time for every treat. -
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Don’t Overmix the Dough. Once the dry ingredients are added, mix only until just combined. Overmixing can develop the gluten-free flour’s starches too much, resulting in tougher cookies. A light hand here ensures a tender, cake-like crumb. -
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Cool Cookies Completely. Resist the urge to frost warm cookies! Applying frosting to warm cookies will cause it to melt and slide off. Ensure your cookies are completely cool to the touch before you begin decorating for a clean, beautiful finish.
FAQ + Smart Tricks for the Best Gluten-Free Dirt Cake Cookies
An Easy Way To Crush Gluten-Free Oreos for “Dirt.” When making these dirt pudding cookies, I actually prefer a coarser texture for the crushed Oreos, which provides a more authentic “dirt” feel. Unlike when I prepare an Oreo pie crust or Oreo truffles where fine crumbs are desired, here, a more varied texture is key. Instead of using a food processor, which often yields too fine a powder, I recommend placing the gluten-free Oreos in a sturdy zip-top bag and crushing them with a rolling pin or the bottom of a heavy mug. This method gives you lovely, chunky “dirt” pieces.
Can I Use Just One Kind of Cocoa Powder? While it’s certainly possible, for the absolute best results in terms of both flavor depth and visual appeal, we strongly recommend using both types of cocoa as specified. The Dutch-processed (dark) cocoa powder provides a deep, intense chocolate flavor and dark color essential for the cookie base. Conversely, the natural cocoa powder offers a slightly milder, classic chocolate taste and lighter hue that’s perfect for the frosting. We extensively tested this recipe using only dark and only natural cocoa for both components and found that the dual approach yields a more balanced, superior cookie. If you must choose one due to budget or availability, opt for natural cocoa for a more universally appealing flavor, but be aware it won’t be quite as rich in the cookie base.
Can Gluten-Free Dirt Cake Cookies Be Frozen? These cookies do not freeze well once they have been frosted and decorated, as the frosting and gummy worms can become compromised in texture. However, the unfrosted chocolate cookie bases freeze beautifully! You can freeze the baked and cooled cookie bases in an airtight container or freezer bag for up to 2 months. When you’re ready to enjoy them, simply thaw the frozen cookies at room temperature and then proceed with preparing the frosting and decorating as usual.
Troubleshooting Dry Cookies. If your cookies turn out dry, the most common culprit is too much flour or overbaking. Ensure you’re measuring flour accurately, ideally by weight. If using cups, always use the scoop and level method to avoid packing too much flour. Also, remember to take cookies out of the oven when the edges are set but the center is still slightly soft; they’ll continue to bake on the hot sheet as they cool.
Variations to Try. Feel free to get creative with your “dirt cake” theme! Instead of chocolate frosting, you could experiment with a vanilla buttercream. For the “dirt,” consider crushing other gluten-free chocolate cookies or even adding a layer of finely chopped chocolate candy. Different gluten-free gummy candies (like gummy bears or worms in various flavors) can also add a fun twist.
More Delicious Gluten-Free Treats to Explore
Gluten-Free Banana Pudding (Like Magnolia!)
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Gluten-Free Dirt Cake Cookies
5 from 2 votes
Classic dirt pudding meets chocolate cake cookies! These Crumbl copycat Gluten-Free Dirt Cake Cookies start with soft chocolate cake cookies, topped with chocolate frosting, Oreo “dirt” & colorful gummy worms!
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Ingredients
For The Chocolate Cookies:
- 2 ⅓ 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 eggs, room temperature
- 1 ½ Tablespoons corn syrup*
- 1 Tablespoon vanilla extract
- 4 Gluten-Free Oreo Cookies, crushed* (for sprinkling on dough)
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 more, as needed)
- 1 Tablespoon corn syrup*
- 2 teaspoons vanilla extract
- pinch salt
- 3 ½ cups powdered sugar (420 grams)
- 4 Gluten-Free Oreo Cookies, crushed* (for topping)
- Gluten-free gummy worms*
Instructions
Start With The Chocolate Cookies:
- Preheat & Prep. Preheat the oven to 350 degrees F. Line 2 sheet pans with parchment paper.
- Combine Dry Ingredients. In a medium bowl, combine gluten-free flour, Dutch processed cocoa powder, cornstarch, baking soda, and salt. Whisk until well blended.
- Cream Butter & Sugars. In a stand mixer bowl (or large mixing bowl), combine 1 cup softened butter with brown sugar and granulated sugar. Cream on medium speed for 2-3 minutes until smooth and fluffy.
- Finish The Wet Ingredients. Add eggs, one at a time, beating to incorporate each. Scrape down bowl sides, then add corn syrup and 1 Tablespoon vanilla. Mix to combine.
- Add Dry Ingredients Gradually. On low speed, gradually mix dry ingredients (1/3 or 1/2 at a time) until just incorporated. The batter will be thick, like brownie batter.
- Scoop & Sprinkle. Using a large cookie scoop, measure 3-Tablespoon scoops of dough onto prepared sheets (6 per sheet). Sprinkle each with a few gluten-free Oreo crumbs.
- Bake & Cool. Bake cookies 9-10 minutes, until set on top and slightly underdone in the center. Gently shape into circles with a cookie cutter if desired. Cool 1-2 minutes on sheet, then transfer to a wire rack to cool completely. Alternate baking sheets.
Make Frosting & Decorate Cookies:
- Beat Butter. Once cookies are cool, beat 1 cup softened butter for 2-3 minutes in a stand mixer until creamy and lighter in color.
- Combine. Scrape bowl sides. Add cocoa powder, 3 Tablespoons cream, 1 Tablespoon corn syrup, vanilla, and a pinch of salt. Mix on LOW speed until blended. Gradually add powdered sugar with 2 Tablespoons more cream.
- Whip. Increase speed to HIGH and mix 1-2 minutes until frosting is smooth, light, and fluffy. Adjust consistency with more cream (if too stiff) or powdered sugar (if too soft).
- Frost. Transfer frosting to a piping bag with an open tip, or use a spatula/scoop. Work with 2-3 cookies at a time.
- Decorate. Pipe frosting in a spiral or spread evenly. Sprinkle with more cookie crumbs and top each with 1-2 gummy worms. Repeat.
- Serve & Store. Enjoy immediately or store in an airtight container at room temperature for 2-3 days. Unfrosted cookies can be frozen for up to 2 months; thaw and decorate before serving.
Notes
- Gluten-Free Flour: King Arthur Measure-For-Measure is recommended. If using another 1:1 blend, ensure it contains xanthan gum. Measure flour carefully (by weight or scoop & level) to avoid dense cookies.
- Cocoa Powder: Dutch-processed cocoa is best for the cookie base (rich, dark flavor), and natural cocoa is ideal for the frosting (balanced flavor, lighter color). While you can use one type for both, the combination yields superior results.
- Corn Syrup: This ingredient is key to the Crumbl-style chewy texture and glossy frosting. Honey can be used as a substitute but will add a slight honey flavor.
- Gluten-Free Oreos: Ensure you use certified gluten-free Oreo cookies (white package) or other gluten-free chocolate sandwich cookies like Glutino, Kinnikinnick, or Goodie Girl.
- Crushing Oreos: For a coarser “dirt” texture, place Oreos in a bag and crush with a rolling pin or sturdy cup instead of a food processor.
- Gummy Worms: Verify that your gummy worms are gluten-free, as not all brands are. Albanese is a commonly trusted gluten-free brand.
Video
You can find a helpful video tutorial for making these delicious Gluten-Free Dirt Cake Cookies on Sweets & Thank You’s website.
Find the full recipe with more details at: sweetsandthankyou.com/gluten-free-dirt-cake-cookies/