Do you love sugar cookies? I really do. Except I’m more of a fan of the smooth version from your store. You understand the kind that’s loaded with heavy frosting and melts in the mouth area whenever you have a bite? Gahhh, must resist.
Since I’ve a few relatives and buddies associates who are gluten free, I started considering the type of cookies they’d be enjoying this holiday season. I feel like generally there aren’t way too many festive recipes out there and that is a real bummer. I know a lot of my readers are gluten free of charge or love to bake for their GF family members/friends, therefore i thought I’d present a gluten free of charge item that I’m caring.
Have you heard of Pamela’s Gluten Free products ? They make different types of gluten free of charge baking products including prepared to make pickled pigs feet eat cookies, pancake mixes, flour and delicious cookie mixes. I thought we would bake making use of their gluten free sugar cookie blend because of you skill with it. On the back and side of the packages, they include fun and various recipes such as for example roll-out sugars cookies, refrigerated sugar cookies, black and white sugar cookies therefore much more! On top of that, the cookies are extremely delicious and taste as being a classic sugars cookie.
It didn’t take me long to determine what I wanted to do for my very own recipe. I put tried a banana cookie with brown butter frosting while i was in Kansas City and it’s been on my brain ever since. As soon as I noticed the ripe black-spotted bananas seated on my counter-top, I knew that which was about to go down.
Adding the banana was great too because it allowed me the ability to reduce the overall butter within the recipe by half. (You know I’m always researching to make baked goods a little bit healthier!)
The ultimate touch was the brown butter frosting on these bad boys. I used a small amount of Pamela’s Vanilla Frosting and added brown butter after that smeared it within the puffy, soft banana sugar cookies. WIN.
Ingredients
1 egg
1 tote of Pamela’s Gluten Free of charge Sugars Cookie Mix
ΒΌ teaspoon cinnamon
For the frosting:
2 tablespoons butter
1-2 tablespoons water
Instructions
In a big bowl, beat butter, banana and egg with an electric mixer on medium low rate until well combined. Reduce mixer to low rate and add gluten free glucose cookie combine and cinnamon. Beat until dough starts to form. Switch off electric mixing machine and transfer dough to a workable surface like a wooden cutting board. Form dough into huge ball and wrap in plastic. Refrigerate for a quarter-hour.
Preheat oven to 350 levels F.
Move dough into 1 inch balls and place on a cookie sheet lined with parchment paper. Flatten each dough ball using the palm of your hand. Bake for 8-10 a few minutes or until the edges become slightly golden brown. Cool on cookie sheet for 2 moments, after that transfer to wire rack to finish cooling.
While the cookies are cooling, help to make the frosting: Add butter to a little saucepan and place over moderate heat. Following a couple of minutes the butter will quickly crackle and foam-make sure you whisk consistently during this process! Another minute or two, and you’ll spot the butter turning a slight brownish (caramel) color on underneath of the saucepan; continue steadily to whisk and remove from high temperature when the butter begins to give away a nutty aroma. Immediately transfer the butter to a medium bowl to avoid it from burning. Reserve to cool for a couple minutes.
Add frosting mix to some bowl with dark brown butter after that add water. Blend together until a frosting forms, adding even more water if required. Pass on over cooled cookies. Makes 18 cookies.
If you want instruction on how to brown butter, you will see my tutorial here
Check here for more sugars cookie meals from Pamela’s.