When those cookie cravings hit and you need cookies fast, these Gluten-Free Caramel Cookies are the answer.
In fact, baking does not get easier or quicker than these delicious cookies.
I can confidently say that they will be a popular addition to your collection of baking recipes. With just 5 basic ingredients, all pantry staples, you can bake these cookies with minimal effort and in very little time. The best part is they also taste great.
You can use this recipe as a base from which to start and customise it to your taste.
Caramel is a popular flavour with many people. I like to add a sprinkle of salt flakes just before baking the cookies as I cannot resist the salty, caramel flavour combination. Caramel, of course, is also on good terms with chocolate so occasionally I incorporate some chocolate chips.
Furthermore, the cookies have a texture similar to ginger snaps so a teaspoon of powdered ginger would give you a completely different cookie. In fact, you could also include some finely chopped crystallized ginger.
The aroma of freshly baked cookies is always warm and comforting. However, when you open the oven door to remove these cookies and a delicious, caramel aroma fills the air, you will find it difficult to wait for them to cool.
Make these cookies for your next get-together and everyone will be asking for the recipe.
Ingredients in the Gluten-Free Caramel Cookies:
I use unsalted butter but if you have butter that is lightly salted that is also okay. For this recipe, the first step is to cream the butter and sugar together. Therefore, your butter should be at room temperature so that it will properly incorporate into the ingredients.
Brown sugar is a 100% natural product. Its rich flavour and colour come from adding molasses syrup to castor sugar. It is a versatile ingredient, suitable to use in both sweet and savoury cooking. The brown sugar adds colour, caramel flavour and a delicious aroma to the cookies.
Golden Syrup is often used in baking in Australia and the UK. It is a by-product of the refining of sugar and is a lighter version of treacle. It has a light, caramel flavour which is ideal for these cookies. The most suitable substitute would be dark corn syrup. You could also use maple syrup or honey but these would change the flavour of the cookies.
The terms extract and essence vary between countries so you will need to read the label to ensure that you are using a natural product. Avoid those which are artificially flavoured.
Gluten-Free Self-Raising Flour:
For this recipe, I use a commercially produced gluten-free flour blend.
You would never know these cookies are gluten-free, which is fantastic!
How to make the cookies:
To begin, I cream the butter and sugar together. Then, I add the golden syrup and vanilla and beat until the mixture is fluffy. Next, I add the flour and combine the ingredients.
For even-sized cookies, use a small scoop, or, as I do, roll the mixture into small balls. I place these on a paper-lined baking tray, flatten a little with the palm of my hand and bake for 15 minutes.
Tips for success with these Gluten-Free Caramel Cookies:
The instruction in a recipe to cream together butter and sugar is important. When you cream butter and sugar, you are not just combining ingredients you are also incorporating air. As such, incorporating air will make the cookies light and crisp as opposed to hard and dense.
One fact that may surprise you is that by thoroughly creaming together the butter and sugar you will make a few more cookies than if you quickly whiz them together.
Butter should be at room temperature, ideally being cool to the touch but able to be spread. It should not be so warm that it is beginning to melt or so cold that it cannot be spread.
If you are baking on a warm day, as I was, the mixture may be too soft to roll into balls so I recommend that you chill it for about 30 minutes to firm it up. I usually chill the mixture for 15 minutes to be certain.
To make the cookies, I roll the mixture into small balls. However, it is absolutely fine to use a small scoop; this will ensure that the cookies are sized evenly.
Other uses for these ingredients:
I use brown sugar in:
More delicious gluten-free sweet treats:
- Lemon Madeleines
- Pear and Raspberry Cake
- Pecan Puffs
- Carrot Cake
- Chocolate Sour Cream Cake
- Belgian Lemon Tea Cake
- Strawberry Almond Cake by A Baking Journey
Customise the cookies to suit your taste:
- Add a sprinkle of sea salt flakes;
- Include some chocolate chips;
- Add a teaspoon of powdered ginger and perhaps some chopped, crystallized ginger;
- Dip one half of a cookie into melted chocolate;
- Add some chopped walnuts;
- Sprinkle the top with flaked almonds;
- Decorate with multi-coloured sprinkles.
When it comes to serving:
These cookies are extremely versatile. Pack some into the children’s lunchboxes, serve them at morning tea, pack in cellophane and give as a gift or take a platter to a get-together. They are very popular and you will most likely be asked for the recipe.
Please let me know in the comments below if you make these cookies.
I have adapted this recipe from one at bestrecipes.com.au
Gluten-Free Caramel Cookies
- 1/2 cup butter, at room temperature 115gm
- 1/2 cup brown sugar, firmly packed 100gm
- 2 tbsp golden syrup See Note 1 and 2
- 1 tsp vanilla extract See Note 3
- 1 1/4 cup gluten-free self-raising flour 155 gm – See Note 3
- sea salt flakes optional
- Preheat your oven to 180 Degrees C (350 F).Prepare a baking tray by lining with non-stick baking paper.
- Using a stand mixer or handheld electric beaters, cream the butter and sugar together until the mixture is light and fluffy. – see Note 4
- Add the Golden Syrup and vanilla and beat the mixture together.
- Add the flour and with the mixer on low speed, mix until it is just combined.
- Turn the mixture into a bowl and refrigerate for 15 minutes or until it is firm enough to roll into small balls.
- Roll the mixture into small balls, about 2 ½ cm/1” or use a small scoop for evenly sized cookies.Place the balls/scoops of mixture on the prepared baking tray, allowing some room for the biscuits to spread.
- Press the cookies gently with the palm of your hand or a fork to flatten a little. Sprinkle with salt flakes if using.
- Bake at 180C for approximately 15 minutes or until the edges of the cookies are just turning a light golden-brown shade.
- Remove the tray from the oven and leave the cookies a few minutes to cool slightly.Transfer them to a cooling rack.
- The Australian tablespoon is 20ml or 4 teaspoons. In most other countries the tablespoon is 15ml or 3 teaspoons.
- In Australia and the UK, Golden Syrup is often used in baking. It is a by-product of the refining of sugar and is a lighter version of treacle. Golden Syrup has a light, caramel flavour which is perfect for these cookies. The most suitable substitute would be dark corn syrup. However, you could also use maple syrup or honey but the flavour of the cookies would change. You will obtain the best flavour with a natural product. Avoid those which are artificially flavoured.
- Ensure you spoon your flour in and don’t firmly pack it into the cup. You do not want to compact the flour.
For the best and most accurate results, weigh your dry ingredients (ie: sugar and flour).
- Spray the tablespoon lightly with oil before adding the golden syrup. It will slip out effortlessly.
- It is important to thoroughly cream the butter and sugar together. By doing this you are not just combining ingredients you are also incorporating air. This will make the cookies light and crisp as opposed to hard and dense.
- Chill your mixture for 15 minutes at least to ensure it is not too warm – if you are baking on a warm day, as I was, 30 minutes may be necessary. This will ensure your cookies only spread the correct amount.
- I have adapted this recipe from one at bestrecipes.com.au.