Banana Cookies

Course: Dessert

Cuisine: American

Keyword: banana cookie recipe, banana cookies, soft banana cookies

Prep Time: 10

Cook Time: 10

Chilling Time: 2

Total Time: 2 20

Servings:

Calories: 144kcal

Author: Chef Jessica Formicola

This soft banana cookie recipe is the perfect way to use up overripe bananas. Cinnamon and sugar crusted with a soft center.

In a medium mixing bowl, sift together the 3 3/4 cups flour, 1 1/2 teaspoons baking powder, 1/2 teaspoon fine sea salt, 1 teaspoon ground cinnamon and 1/4 teaspoon ground nutmeg. Set aside.
In a large mixing bowl or stand mixer fitted with the paddle attachment, cream together the 1 cup unsalted butter, s1 cup granulated sugar and 1/2 cup light brown sugar. When blended, light and creamy, add the 1 large egg, 2 teaspoons vanilla extract and mashed 1 cup ripe 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 1/2 cup sugar and 1 tablespoon ground 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!

2-3 average bananas will make 1 cup.