Gluten Free Banana Sugar Cookies1
Do you like sugar cookies? I do. Except I’m even more of a fan of the soft version from your store. You know the type that’s loaded with solid frosting and simply melts in the mouth area when you have a bite? Gahhh, must resist.
Since I’ve a few friends and family users who are gluten free, I started considering the type of cookies they’d be enjoying this holidays. Personally i think like right now there aren’t way too many festive recipes out there and that’s a real bummer. I understand a lot of my readers are gluten free or love to bake for their GF family members/friends, so I thought I’d introduce a gluten free product that I’m loving.
Have you heard about Pamela’s Gluten Free products ? They make different types of gluten free of charge baking products including ready to consume cookies, pancake mixes, flour and delicious cookie mixes. I thought we would bake with their gluten free sugar cookie mix because of you skill with it. On the back and side of their packages, they consist of fun and different recipes such as roll-out sugar cookies, refrigerated sugar cookies, monochrome sugar cookies and so much more! On top of that, the cookies are incredibly delicious and flavor just like a classic sugar cookie.
It didn’t take me very long to determine what I needed to do for my own recipe. I had formed attempted a banana cookie with brownish butter frosting after i was in Kansas City and it’s been on my mind ever since. As soon as I saw the ripe black-spotted bananas seated on my counter-top, I knew what was going to go down.
Adding the banana was great too because it allowed me the capability to decrease the overall butter within the recipe by half. (You know I’m always looking for ways to make baked goods a little bit healthier!)
The final touch was the brown butter frosting on these bad boys. I used handful of Pamela’s Vanilla Frosting and added brown butter after that smeared it on the puffy, gentle banana sugars cookies. WIN.
Ingredients
1 egg
1 bag of Pamela’s gluten free kinder cheesecake Free Glucose Cookie Mix
¼ teaspoon cinnamon
For the frosting:
2 tablespoons butter
1-2 tablespoons water
Instructions
In a big dish, beat butter, banana and egg with an electric mixer on moderate low rate until well combined. Reduce mixer to low speed and add gluten free sugar cookie combine and cinnamon. Defeat until dough starts to form. Turn off electrical mixer and transfer dough to a workable surface such as a wooden cutting board. Type dough into huge ball and wrap in plastic. Refrigerate for 15 minutes.
Preheat oven to 350 levels F.
Roll dough into 1 in . balls and place on a cookie sheet lined with parchment paper. Flatten each dough ball using the palm of your hands. Bake for 8-10 a few minutes or before edges become somewhat golden brown. Cool on cookie sheet for 2 a few minutes, then transfer to wire rack to complete cooling.
As the cookies are cooling, make the frosting: Add butter to a small saucepan and place over medium heat. Following a short while the butter will begin to crackle and foam-make sure you whisk consistently during this process! Another minute or two, and you’ll notice the butter turning a slight brown (caramel) color on underneath from the saucepan; continue steadily to whisk and remove from high temperature when the butter starts to give off a nutty aroma. Immediately transfer the butter to some medium bowl to avoid it from burning up. Reserve to cool for a few minutes.
Add frosting mix to some bowl with brownish butter after that add water. Mix together until a frosting forms, adding even more water if necessary. Spread over cooled cookies. Makes 18 cookies.
If you need instruction on how to brown butter, you will see my tutorial here
Check here for more glucose cookie quality recipes from Pamela’s.