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Hummingbird Cookies With Cream Cheese Frosting

Hummingbird Cookies With Cream Cheese Frosting

Gail Simmons's Easy Bake Oven 50th Anniversary Recipes

Ingredients

  1. For cookies:
    1 Pink Sugar Cookie Mix
    1 teaspoon water
    1/4 teaspoon vanilla extract
    1/4 ripe banana, thinly sliced then quartered into small pieces
    2 tablespoons chopped pecans
  1. For cream cheese frosting:
    1 Vanilla Frosting Mix
    1 1/4 teaspoons water
    2 tablespoons cream cheese, softened
  1. OR
  1. 2 ounces cream cheese, softened
    1 tablespoon butter, softened
    3 tablespoons confectioner’s sugar
    1/4 teaspoon vanilla extract
  1. 4 1-inch chunks fresh pineapple, thinly sliced

Directions

  1. Plug in Easy Bake Ultimate Oven, and turn it on. Preheat for 20 minutes.
  2. Spray baking pan with cooking spray, and spread it evenly. Set aside.
  3. Make the dough: Pour 1 Pink Sugar Cookie mix and 1 teaspoon of water into a bowl, and stir to combine. Add vanilla, banana, and pecans, and mix well.
  4. Press the mixture together to form the dough.
  5. Sprinkle flour on your hands, and roll the dough into a ball. Then split it evenly into 12 smaller balls.
  6. Place six of the dough balls on the baking pan, spreading them out as much as possible, and lightly press each one to flatten.
  7. Follow Easy Bake direction for cookies through step 11. Baking time: 15 minutes (instead of 9).
  8. Hand-wash the baking pan, spray again, and repeat with the other six dough balls.
  9. While cookies are baking, make the frosting: Pour vanilla frosting mix and 1 1/4 teaspoons of water into a small bowl, and beat with a fork until smooth. Then beat in cream cheese. Refrigerate until ready to use.
  10. Alternatively, in a small bowl, beat cream cheese and butter with a fork until smooth. Sift in confectioner's sugar slowly, beating until light and fluffy. Stir in vanilla extract. Refrigerate until ready to use.
  11. When cookies have cooled, spoon the frosting into a plastic sandwich bag, and cut one corner with scissors.
  12. Squeeze a large drop of frosting onto each cookie. Top with a slice of fresh pineapple before serving.
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