Description
Soft, chewy, and bursting with flavor, Banana Snickerdoodle Cookies are a delightful twist on a classic favorite. With the sweetness of ripe bananas and a touch of cinnamon, these cookies are perfect for any occasion.
Ingredients
- 1 2/3 cups (217 g) all-purpose flour
- 1 teaspoon cornstarch
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (210 g) light brown sugar, packed
- 5 tablespoons unsalted butter, softened
- 1/4 cup (56 g) mashed ripe banana
- 1 teaspoon vanilla extract
- 1 large egg, room temperature
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper.
- Mix Dry Ingredients: In a small bowl, whisk together the flour, cornstarch, baking powder, baking soda, and salt. Set aside.
- Cream Butter and Sugar: In a large bowl, use an electric mixer to beat the softened butter and brown sugar until light and fluffy.
- Add Wet Ingredients: Mix in the mashed banana, vanilla extract, and egg until well combined and smooth.
- Combine Wet and Dry Mixtures: Gradually stir the dry ingredients into the wet mixture using a silicone spatula. Mix until just combined; avoid overmixing.
- Scoop the Dough: Use a 1.5-tablespoon cookie scoop to drop dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake the Cookies: Bake for 10 minutes, or until the edges are lightly browned. Allow the cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Use very ripe bananas for the best flavor and sweetness.
- For a more traditional snickerdoodle experience, roll the dough in a mixture of cinnamon and sugar before baking.
- Store cookies in an airtight container at room temperature for up to five days or freeze for up to three months.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American