Looking for a gluten-free treat that won't disappoint? These salted caramel gluten free sugar cookies are sure to satisfy any sweet tooth cravings. Check out the recipe here and make them now!
Making Gluten Free Sugar Cookies
The idea behind the salted caramel sugar cookies came to me on Super Bowl Sunday. With a giant jar of homemade salted caramel sauce staring me down every time I opened the fridge, it was like it was daring me to cook something with it instead of dipping my spoon inside and taking a bite every time I went into the fridge. I had to come up with something. Anything! I had hungry people coming.
So the idea was born to make sugar cookies. I took it a step further and stirred a little bit of salted caramel sauce into the batter. They were absolutely delicious all by themselves. There was still some leftover caramel sauce so I made some salted caramel buttercream frosting and then drizzled some additional caramel sauce on top.
The Perfect Cookie!
By the end of the first quarter the cookies were being devoured just as fast as the Ravens were gaining yardage. And even though the team I wanted to win didn't, it was okay. I still had my cookies.
These cookies are absolutely perfect for the salted caramel fan in your house. They have the sweetness of a frosted sugar cookie with the warmth of caramel. Add a little touch of salt and it balances it out for the perfect combination of sweet and salty. You can't go wrong with these cookies!
Preheat Oven to 350 Degrees
Preheat the oven to 350℉, laying out a greased cookie sheet or two. In a medium bowl, whisk together the gluten free flour, baking soda and baking powder. In a separate bowl cream the butter, sugar and salted caramel sauce on medium speed for 2-3 minutes. Add in the flour mixture, stirring until well combined. Roll tablespoons of dough into balls and place on prepared cookie sheets. Bake for 8-10 minutes until golden brown and done in the center. Enjoy!
Mix together gluten-free flour, brown sugar, baking powder, and salt in a bowl
In a medium bowl, combine 2 cups of gluten-free flour or unbleached all purpose flour, 1 teaspoon baking powder, and ½ teaspoon baking soda. Use a fork or spoon to mix everything together until combined. If you're adding any optional nuts or spices to the cookie dough, mix them in now too. This will create the base for your delicious salted caramel gluten free sugar cookies!
In a separate bowl, whisk egg until light and fluffy
In a separate bowl, whisk one large egg with a fork or wire whisk until light and fluffy. This will help bind the ingredients together for your salted caramel sugar cookies. Add the egg to the creamed sugar and butter mixture. Finally add in the flour mixture until the mixture is combined.
Don't forget to scrape down the sides of the bowl after each addition from either side to ensure that all ingredients are evenly distributed!
Making Caramel Sauce
You can make or buy your caramel sauce for these cookies. I have an easy no thermometer salted caramel sauce recipe or you can purchase caramel sauce. You can even purchase dairy free caramel sauce online.Buy Dairy Free Caramel Sauce
Prepare the Frosting
After your cookies are baked, cool the cookies on a wireless cookie sheet. Prepare the frosting by whipping together ¼ cup softened butter, ¼ cup salted caramel sauce, 3-4 cups powdered sugar and 1-2 teaspoons of milk if needed to thin the frosting. Whip on medium speed for several minutes until light and fluffy. Frost the cookies, then drizzle with additional caramel sauce if desired.
Try to Eat Just One Cookie!
Enjoy your delicious salted caramel sugar cookies! The combination of the sweet sugar cookie and the salty caramel sauce creates a perfect balance of flavors in every bite. These cookies are sure to become a new favorite.
A deliciously sweet sugar cookie filled with the warmth of caramel and a hint of salt. Ingredients Instructions
A deliciously sweet sugar cookie filled with the warmth of caramel and a hint of salt.
Ooohh, this does sound heavenly! visiting from SITS!
I love salted caramel! these would be way too dangerous for me...great recipe.