Gluten-Free Crumb Cake Cookies

Name: Crumb Cake Cookies
Prep time: 20 min
Cook time: 11 min
Total time: 35 min
Yield: 16 Cookies
Ingredients: 1/4 c. unsalted butter, cold and cubed; 3 Tbsp. vegetable shortening (Crisco); 2 Tbsp. cream cheese, cold; 1 tsp. vanilla; 3/4 c. brown sugar, packed; 1 large egg, cold; 1 1/2 tsp. cinnamon; 2 c. gluten-free flour blend, spooned and leveled (I use Bob's RedMill 1:1); 2 tsp. cornstarch; 1/2 tsp. baking powder; 1/2 tsp. baking soda; 1/2 tsp. salt; 6 Tbsp. unsalted butter, cold and cubed; 2 Tbsp. vegetable shortening (Crisco); 1 c. + 1 Tbsp. gluten-free flour blend, spooned and leveled; 3 Tbsp. cornstarch; 1/4 c. + 2 Tbsp. brown sugar, packed; 2 Tbsp. sugar; 1/2 tsp. cinnamon; 1/2 tsp. baking powder; 1/8 tsp. salt; 1/8 tsp. vanilla

Desserts

Sep 18

Written By Kali Terry

Let’s be honest—there’s something deeply nostalgic about a good crumb cake. Maybe it’s the way the buttery topping melts into a tender, cinnamon-kissed base. Or maybe it’s because crumb cake feels like a warm hug from your childhood. Now imagine all that cozy joy, wrapped up in the perfect little cookie. Yes, I’m talking about Gluten-Free Crumb Cake Cookies—a mashup you didn’t know you needed, but now won’t be able to live without.

These cookies aren’t just gluten-free; they’re thoughtfully crafted to be every bit as satisfying as their gluten-filled cousins. From the soft, chewy base to the generous pile of golden crumbs on top, every bite is a balance of flavor, texture, and old-fashioned comfort.

Jump to Recipe

At first glance, this might look like your average cookie. But one bite in, and you’re greeted with layers—literally and metaphorically.

Let’s break it down:

The Base Cookie is soft and dense, like the very best part of a coffee cake—just slightly crisp on the outside with a cinnamon-sugar warmth that hits your taste buds right in the nostalgia. It’s built using a trio of fats: cold butter for structure, Crisco for tenderness, and cream cheese for that slight tang and added moisture. That combo creates a chewy, cakey texture that’s just right.
The Crumb Topping isn’t an afterthought. It’s the star. Generous, buttery, and spiced, it gives you that signature crumb cake feel. It’s thick and chunky—not like a streusel that disappears as it bakes, but a hearty layer you can see and feel. We’re talking full-on New-Jersey-style crumb here, people.

Together? Cookie + crumb = happiness.

Why These Gluten-Free Crumb Cake Cookies Work

If you’ve been burned by dry or chalky gluten-free cookies before, this recipe is your redemption arc. Here’s why:

Triple-fat formula: Butter, Crisco, and cream cheese work together to give moisture, richness, and the ideal chew.
Cold ingredients, always: Starting with everything chilled ensures the cookie holds shape and doesn’t spread into a flat mess in the oven.
Cinnamon, but not too much: The 1½ teaspoons in the base adds warmth without overpowering the vanilla.
Cornstarch magic: It lightens the texture and helps mimic the softness you’d get from a wheat-based flour.
Bob’s Red Mill 1:1 GF Flour: This blend is reliable and contains xanthan gum, which is essential for structure in gluten-free baking.

Other reasons these are next-level:

You get a towering crumb layer on every single cookie. (No sad bald cookies here.)
They freeze beautifully. Eat one warm, save the rest for a rainy day.
They’re impressive enough for guests, but comforting enough for a solo afternoon coffee.

What You’ll Love About These Cookies 🍪

Here’s why these should become your new gluten-free go-to:

Flavor:

Deep brown sugar sweetness
Balanced with a hint of tang from cream cheese
Cozy, bakery-style cinnamon warmth
Buttery crumbs that actually taste like something, not just sugary dust

Texture:

Soft, chewy base with slightly crisp edges
Thick crumb layer that stays crunchy on top, but melts slightly into the cookie beneath
No grit, no gumminess—just smooth, cakey perfection

How to Elevate Your Crumb Cake Cookie Experience

Want to take these cookies from “amazing” to “unforgettable”? Here are some fun ideas:

Pro Twists:

Add a spice. Add some ground cinnamon into the powdered sugar on top for an extra little punch of cinnamony flavor!
Switch up the spice. Sub in cardamom or nutmeg for a twist on the classic.
Serve with coffee or chai. They’re practically begging to be dunked.

Let the baking begin!

powdered sugar being sprinkled on a cookie

cookie on cooling rack with powdered sugar

TIPS AND TRICKS:

- Always preheat your oven.

- All refrigerated ingredients should be COLD for this recipe!

- Do not over process your crumb mixture. We don’t want it to turn into a paste in the food processor.

- Let the cookies cool for 4 minutes on the pan before removing to wire racks to cool completely.

These Gluten-Free Crumb Cake Cookies are one of those rare bakes that check all the boxes. They’re nostalgic but new, indulgent but accessible, and a total crowd-pleaser—even if your crowd doesn’t follow a gluten-free diet.

If you’re craving comfort, warmth, and that perfect ratio of cookie-to-crumb, this recipe has your name all over it. Plus, the gluten-free element isn’t a compromise—it’s part of the magic.