Description
Delicious banana snickerdoodle cookies that combine the flavors of banana and cinnamon.
Ingredients
Scale
- 1 cup mashed ripe bananas
- 1/2 cup unsalted butter, softened
- 1 cup sugar
- 1 egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/4 cup sugar (for rolling)
- 1 tablespoon cinnamon (for rolling)
Instructions
- Preheat your oven to 350°F (175°C).
- In a bowl, cream together the butter and sugar until smooth.
- Add the mashed bananas, egg, and vanilla. Mix well.
- In another bowl, whisk together the flour, baking soda, salt, and cinnamon.
- Gradually add the dry ingredients to the wet mixture. Stir until just combined.
- In a separate bowl, combine 1/4 cup sugar and 1 tablespoon cinnamon for rolling.
- Form dough into balls and roll in the cinnamon-sugar mixture.
- Place on baking sheets lined with parchment paper, spacing them apart.
- Bake for 10-12 minutes or until edges are golden.
- Let cool on the baking sheet for a few minutes before transferring to a wire rack.
Notes
- Store cookies in an airtight container.
- Use very ripe bananas for the best flavor.
- These cookies freeze well.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 10g
- Sodium: 50mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 15mg
Keywords: banana snickerdoodle cookies, cookies, dessert, baking