Banana Cookies
User Reviews
4.5
Banana Cookies
Description
The cookie dough incorporates mashed ripe bananas mixed into a creamed butter and sugar base, along with vanilla extract and egg. Warm spices including cinnamon and nutmeg enrich the flavor profile. After chilling the dough for at least two hours, it is rolled into balls, coated in a cinnamon and sugar mixture, then baked at 350°F for about 13-15 minutes until the tops crack but before browning occurs to maintain softness.
This baking method produces cookies with a tender crumb and a slightly crisp, sugary exterior. The mashed banana adds moistness and a gentle sweetness without overpowering. The cinnamon sugar coating adds a sweet, spicy crunch to contrast the soft interior.
The cookies are best allowed to cool slightly on the baking sheet before transferring. They pair well with tea or coffee and make a pleasant variation on sugar cookies with natural banana flavoring. The recipe suits those with ripe bananas to use up.
Adjustments include using about 2-3 average bananas to make the one cup of mashed bananas called for. Careful not to overbake preserves the soft texture. The recipe uses room temperature ingredients for smoother mixing.
Ingredients
Cookie Dough Recipe:
- 3 3/4 cups flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt fine sea salt
- 1/4 teaspoon ground nutmeg
- 1 cup butter room temperature, unsalted
- 1 cup granulated sugar
- 1/2 cup light brown sugar
- 1 cup banana mashed, ripe
- 1 egg room temperature, large
- 2 teaspoons vanilla extract
Sugar Cookie Topping:
- 1/2 cup sugar
- 1 tablespoon ground cinnamon
Instructions
- In a medium mixing bowl, sift together the flour, baking powder, salt, cinnamon and nutmeg. Set aside.
- In a large mixing bowl or stand mixer fitted with the paddle attachment, cream together the butter, sugar and light brown sugar. When blended, light and creamy, add the egg, vanilla and mashed banana.
- Gradually add the dry mixture to wet until fully combined.
- Cover the bowl with plastic wrap and refrigerate for a minimum of 2 hours.
- After the dough has chilled, preheat the oven to 350°F.
- In a small bowl, stir together the sugar and cinnamon.
- With clean hands, roll the dough into 1 1/2 inch balls. Dough might be sticky and not roll well, have no fear, just plop it into the sugar and coat.
- Place onto a parchment paper or silicone mat lined cookie sheet about 2 inches apart.
- Bake for 13-15 minutes or until cookie tops start to crack. Do not wait until cookies brown, they will be overdone.
- Allow the cookies to cool on cookie sheet for at least 5 minutes before carefully transferring to a cooling rack using a spatula.
- If you've tried this recipe, please come back and leave a comment to let us know how it went and if you made any modifications!
Notes
- Use 2 to 3 medium ripe bananas to yield 1 cup of mashed banana for the dough.
- Do not overbake; remove the cookies when the tops crack but before browning to keep them soft.
- Chilling the dough for at least 2 hours helps manage cookie shape and texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 36Serving
Amount Per Serving
Calories 144 kcal
% Daily Value*
| Calories | 144kcal | 7% |
| Carbohydrates | 22g | 7% |
| Protein | 1g | 2% |
| Fat | 5g | 8% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 18mg | 6% |
| Sodium | 36mg | 2% |
| Potassium | 60mg | 1% |
| Sugar | 12g | 24% |
| Vitamin A | 170IU | 3% |
| Vitamin C | 0.6mg | 1% |
| Calcium | 15mg | 2% |
| Iron | 0.7mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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