Gluten Free Salted Caramel Sugar Cookies Recipes

GLUTEN-FREE SALTED CARAMEL SUGAR COOKIES

Steps:

• Heat oven to 350°F. In medium bowl, stir cookie mix, softened butter, water, vanilla and egg until soft dough forms.
• Shape into 36 (1 1/4-inch) balls. Place 2 inches apart on ungreased cookie sheets.
• Bake 10 to 12 minutes or until edges are light golden brown. Using handle of wooden spoon, make indentation in center of each cookie. Cool 3 minutes; remove from cookie sheet to cooling rack. Cool completely, about 20 minutes.
• Meanwhile, in medium microwavable bowl, microwave caramels and cream uncovered on High 2 to 3 minutes, stirring occasionally, until caramels are melted. Spoon about 1 teaspoon caramel into indentation of each cookie. Cool 15 minutes.
• Drizzle with melted chocolate; sprinkle with salt. Let stand until chocolate is set, about 30 minutes.

GLUTEN FREE SALTED CARAMEL CHOCOLATE CHIP COOKIES

Steps:

• Preheat your oven to 350°F.
• In a medium bowl, combine the gluten free flour, cocoa powder, baking powder, baking soda, and salt. Mix well and set aside.
• Add the butter and sugar to the bowl of an electric mixer. Cream together on medium speed until completely smooth. Lower the speed and add the eggs one at a time, then the vanilla.
• Gradually add the flour mixture to the wet ingredients and mix until well combined.
• Stir in the chocolate chips and caramel pieces.
• Drop by the tablespoon full about 2 inches apart on a baking sheet (I use a Silpat Mat to prevent sticking)
• Bake 9-10 minutes until cooked through.
• Remove from the oven and sprinkle on the salt.
• Allow to cool on the baking sheet for about 5 minutes before transferring to a cooling rack to prevent breakage

GLUTEN-FREE SALTED CARAMEL BROWNIES

Steps:

• Heat oven to 350°F. Spray 9-inch square pan with cooking spray.
• In medium bowl, mix Brownie ingredients. Pour into pan.
• Bake 25 to 30 minutes or until toothpick inserted in comes out clean. Cool 10 minutes. In small microwavable bowl, heat caramel topping uncovered on High 30 seconds. Drizzle over brownies; sprinkle with salt.

GLUTEN-FREE SUGAR COOKIES

Steps:

• Whisk flour, baking powder, and salt together in a bowl. Beat white sugar, 3/4 cup butter, and 1 teaspoon vanilla extract together in a bowl using an electric mixer; beat in eggs, 1 at a time, until mixture is smooth. Mix butter mixture into flour mixture and form dough into a ball. Wrap ball with plastic wrap and refrigerate for 1 hour.
• Preheat oven to 325 degrees F (165 degrees C).
• Roll dough onto a lightly floured surface and cut into shapes using cookie cutters. Arrange cookies on a baking sheet.
• Bake in the preheated oven until edges begin to brown, about 10 minutes. Cool cookies on the baking sheet for 2 minutes before transferring to a wire rack to cool completely.
• Beat cream cheese, 1/4 cup butter, and 1 teaspoon vanilla extract together in a bowl using an electric mixer until smooth. Slowly beat confectioners' sugar into cream cheese mixture until icing is smooth; spread onto cooled cookies.

SALTED CARAMEL MARSHMALLOW CRISPY TREATS (GLUTEN FREE)

Steps:

• Spray a 9x13-inch baking dish with cooking spray.
• Place cereal in a large heatproof bowl.
• Melt butter in a saucepan over medium-high heat. Stir brown sugar, cream, and corn syrup into butter; cook, stirring, until mixture becomes thick and syrupy, 7 minutes. Stir 2 teaspoons salt into butter mixture. Remove from heat and add marshmallows; stir until marshmallows are smooth and melted.
• Pour marshmallow mixture over rice cereal and stir. Transfer cereal mixture to prepared baking dish and press down with greased parchment paper. Sprinkle with 1/2 teaspoon sea salt; cool and cut into squares.