Gluten-Free Salted Caramel Sugar Cookies

Not only everyday easy and gluten free, but special enough for holiday baking. MORE+ LESS-

By Betty Crocker Kitchens

November 28, 2017

box Immaculate Baking Co.™ Gluten Free sugar cookie mix

1/2

cup butter, very soft but not melted

tablespoon water

teaspoon gluten-free vanilla

egg

gluten-free caramels, unwrapped (from 14-oz bag)

tablespoons heavy whipping cream

oz (4 squares) 60% cacao bittersweet chocolate, melted

teaspoon coarse sea salt

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1

Heat oven to 350°F. In medium bowl, stir cookie mix, softened butter, water, vanilla and egg until soft dough forms.
2

Shape into 36 (1 1/4-inch) balls. Place 2 inches apart on ungreased cookie sheets.
3

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.
4

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.
5

Drizzle with melted chocolate; sprinkle with salt. Let stand until chocolate is set, about 30 minutes.

These cookies freeze nicely. Place in single layers in freezer containers; cover with waxed paper before adding another layer. To thaw, place uncovered in single layer at room temperature.
Cooking Gluten Free? Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.