Description
Follow this recipe to make banana snickerdoodle cookies that stay soft and chewy after baking. This recipe incorporates ripe banana for moisture into the classic cinnamon-sugar cookie.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 1/2 cups packed light brown sugar
- 2 large eggs, room temperature
- 1 large egg yolk, room temperature
- 1 teaspoon vanilla extract
- 1/2 cup mashed very ripe banana (about 1 medium banana)
- 2 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon cream of tartar
- 1/4 teaspoon salt
- 1 tablespoon ground cinnamon
- 1/2 cup granulated sugar (for rolling)
- 1 tablespoon ground cinnamon (for rolling)
Instructions
- Preheat your oven to 350 degrees Fahrenheit. Line baking sheets with parchment paper.
- In a large bowl, cream together the softened butter and brown sugar until light and fluffy, about 3 minutes.
- Beat in the eggs one at a time, then beat in the extra egg yolk and vanilla extract until combined. Mix in the mashed banana until just incorporated. Do not overmix.
- In a separate medium bowl, whisk together the flour, baking soda, cream of tartar, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. The dough will be soft.
- In a small bowl, mix the 1/2 cup granulated sugar and 1 tablespoon cinnamon for the coating.
- Scoop the dough into balls, about 2 tablespoons each. Roll each ball first in the cinnamon-sugar mixture until fully coated.
- Place the coated dough balls onto the prepared baking sheets, leaving about 2 inches between them. Do not flatten the dough.
- Bake for 10 to 12 minutes. The edges should look set, but the centers should still look slightly soft.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This helps them set into a chewy texture.
Notes
- Use very ripe bananas for the best flavor and moisture content.
- Chilling the dough for 30 minutes before rolling can help prevent excessive spreading, leading to thicker, chewier cookies.
- For extra chewiness, slightly underbake the cookies; they will continue to cook on the hot pan after removal from the oven.
- Prep Time: 20 min
- Cook Time: 12 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 15
- Sodium: 85
- Fat: 9
- Saturated Fat: 5
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 24
- Fiber: 1
- Protein: 2
- Cholesterol: 45