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Soft Banana Snickerdoodles

Balanced, flavorful, and enjoyable—this recipe has it all.

Prep Time
10 mins
Cook Time
10 mins
Additional Time
45 mins
Total Time
1 hr 5 mins
Servings: 2 dozen cookies
Course: Dessert
Cuisine: American

Ingredients

  • 2 overripe bananas
  • 1¼ cups white sugar
  • ¾ cup vegetable oil
  • 1 tbsp molasses
  • 1 tbsp vanilla
  • 2 ½ cups flour
  • 1 tbsp baking powder
  • 1 tsp ground cinnamon
  • ¼ tsp salt
For rolling:
  • ¼ cup white sugar
  • 1 tbsp ground cinnamon

Instructions

    Cup of Yum
  1. Mash the bananas well in a large bowl.
  2. Add the sugar, oil, molasses, and vanilla then beat with a hand mixer until creamy and smooth.
  3. In a separate bowl, combine the flour, baking powder, cinnamon, and salt; mix well.
  4. Gradually add the flour mixture to the banana mixture and mix until just blended.
  5. Cover the bowl with plastic wrap and refrigerate the dough for at least 45 minutes.
  6. Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.
  7. In a small bowl, mix the 1/4 cup sugar and cinnamon.
  8. Scoop the cookie dough into 1-inch balls then roll each ball into the cinnamon-sugar mixture.
  9. Place on the baking sheet about 2 inches apart.
  10. Gently flatten each cookie into a thick disk.
  11. Bake for 8-10 minutes, until tops are crinkly.
  12. Remove from the oven and let them cool for a few minutes before transferring to a wire rack to cool completely. Enjoy!