Anyone else love bananas like I do? Do you find it hard of what size bunch to buy like me too? 😆 I will tell myself I want to eat all the bananas and buy a big bunch. Then they all ripen fast before I eat them. So the next time I will get a small bunch. Then the problem is I eat them too fast and they are back on my grocery list within days. I feel like you can’t win. 🤷🏽♀️ So basically I am alway in the search for new banana recipes for when you have too many ripe bananas. These banana snickerdoodle cookies were easy to make and deliciously soft and moist!
- 1 1/2 cup flour
- 1/4 tsp. baking powder
- 1/2 tsp. baking soda
- 1 1/4 tsp. cinnamon
- 1/4 tsp. salt
- 1 stick of butter, melted
- 1/2 cup sugar
- 2 tbsp. brown sugar
- 2 mashed bananas ( 1/4 cup)
- 1 tsp. vanilla
- Cinnamon & sugar for coating
- In a large mixing bowl, whisk together flour, baking powder, baking soda, cinnamon and salt. Then set the bowl aside.
- Melt the butter and allow to cool a bit. In a stand mixer, cream the butter until it is light and fluffy. Then add sugars until it is creamy.
- Add mashed bananas and vanilla and mixed until incorporated.
- Add the dry ingredients in two installments and continue mixing until combined.
- Cover the dough in plastic wrap and refrigerate for 1 hour.
- Preheat the oven to 350 and line baking sheets with parchment paper.
- Combine sugar and cinnamon for a coating.
- Roll eat dough ball in the cinnamon sugar coating and then place on baking sheet.
- Bake cookies for about 9-10 minutes, until cookies are puffy and golden.
Even though these cookies are light and fluffy, they are still extremely moist! When I removed the cookie sheet from the oven, I let the cookies cool on the sheet for about 5-8 minutes. Then I transfer the to a cooling rack.
If you like cookies and bananas I definitely recommend trying this recipe! I had to walk away from eating too many when they were still warm! 🤤 If you have a favorite banana recipe please share!
Live to Eat,