Ingredients
Scale
- 1 cup (227 g) unsalted butter, room temperature
- 1/2 cup (100 g) granulated sugar
- 1 tsp vanilla extract
- 1 cup (125 g) powdered sugar
- 2 cups (260 g) gluten-free all-purpose flour (with xanthan gum if needed)
- 1/2 tsp salt
- 1/2 tsp baking powder
- 3/4 cup (90 g) toasted chopped cashews
- 1/2 cup (80 g) chopped soft caramels or caramel bits
- Additional powdered sugar for rolling
Instructions
- Cream the unsalted butter and granulated sugar together until light.
- Add the vanilla extract and powdered sugar, mixing until combined.
- In a separate bowl, whisk together the gluten-free flour, salt, and baking powder.
- Fold the dry ingredients into the butter mixture until combined.
- Gently stir in the toasted cashews and caramel bits.
- Chill the dough for 30–60 minutes.
- Scoop 1 tablespoon portions of dough and roll into 1-inch balls.
- Bake at 350°F (175°C) for 12–15 minutes until splayed but not browned.
- While warm, roll the cookies in powdered sugar, cool for 10 minutes, and roll again.
Notes
For best results, chill the dough for at least 30 minutes to prevent spreading. Use room-temperature butter for even creaming.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten-Free