Do you love sugar cookies? I do. Except I’m more of a fan of the soft version from the store. You know the kind that’s loaded with thick frosting and simply melts in your mouth when you take a bite? Gahhh, must resist.
Since I have a few friends and family members who are gluten free, I started thinking about what kind of cookies they’d be enjoying this holiday season. I feel like there aren’t too many festive recipes out there and that’s a real bummer. I know many of my readers are gluten free or love to bake for their GF family/friends, so I thought I’d introduce a gluten free product that I’m loving.
Have you heard of Pamela’s Gluten Free products? They make different varieties of gluten free baking products including ready to eat cookies, pancake mixes, flour and delicious cookie mixes. I chose to bake with their gluten free sugar cookie mix because of what you can do with it. On the back and side of their packages, they include fun and different recipes such as roll-out sugar cookies, refrigerated sugar cookies, black and white sugar cookies and so much more! Best of all, the cookies are incredibly delicious and taste just like a classic sugar cookie.
It didn’t take me long to figure out what I wanted to do for my own recipe. I had tried a banana cookie with brown butter frosting when I was in Kansas City and it’s been on my mind ever since. As soon as I saw the ripe black-spotted bananas sitting on my counter, I knew what was about to go down.
Adding the banana was great too because it allowed me the ability to reduce the overall butter in 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 a small amount of Pamela’s Vanilla Frosting and added brown butter then smeared it on the puffy, soft banana sugar cookies. WIN.
Anyone who loves banana will love these. They’re even great without the frosting. Just imagine them with mini chocolate chips. I highly recommend it – let me know if you try it and what you think!
More gluten free cookies you’ll love:
Gluten Free Banana Sugar Cookies with Brown Butter Frosting
- For the cookies:
- ¼ cup butter, softened
- ¼ cup mashed banana (about 1 small banana)
- 1 egg
- 1 bag of Pamela’s Gluten Free Sugar Cookie Mix
- ¼ teaspoon cinnamon
- For the frosting:
- ½ cup Pamela’s Gluten Free Vanilla Frosting
- 2 tablespoons butter
- 1-2 tablespoons water
In a large bowl, beat butter, banana and egg with an electric mixer on medium low speed until well combined.
Reduce mixer to low speed and add in gluten free sugar cookie mix and cinnamon. Beat until dough begins to form.
Turn off electric mixer and transfer dough to a workable surface such as a wooden cutting board. Form dough into large ball and wrap in plastic. Refrigerate for 15 minutes
Preheat oven to 350 degrees F. Roll dough into 1 inch balls and place on a cookie sheet lined with parchment paper. Flatten each dough ball with the palm of your hand.
Bake for 8-10 minutes or until the edges become slightly golden brown. Cool on cookie sheet for 2 minutes, then transfer to wire rack to finish cooling.
While the cookies are cooling, make the frosting: Add butter to a small saucepan and place over medium heat. After a couple of minutes the butter will begin to crackle and foam—make sure you whisk consistently during this process! Another minute or two, and you will notice the butter turning a slight brown (caramel) color on the bottom of the saucepan; continue to whisk and remove from heat as soon as the butter begins to give off a nutty aroma. Immediately transfer the butter to a medium bowl to prevent it from burning. Set aside to cool for a few minutes.
Add frosting mix to a bowl with brown butter then add water. Mix together until a frosting forms, adding more water if necessary. Spread over cooled cookies. Makes 18 cookies.
If you need instruction on how to brown butter, you can view my tutorial here.
Check here for more sugar cookie recipes from Pamela's.
Disclaimer: This post was sponsored by Pamela’s, but of course all opinions are my own. Thanks for continuing to support Ambitious Kitchen!