In the last few weeks, I’ve been posting recipes I developed in my pre-blog days. It’s been way fun to revisit all the things I was making back then! And by “back then,” I mean four years ago 😛
I inadvertently started this little project when I posted some Oreo-Stuffed Peanut Butter Blondies last month. Then it was the Vanilla Malt Cookies from two weeks ago. I came home from a weekend trip to Boston (more on that soon!) to find a bunch of overripe bananas, so today is all about Banana Snickerdoodles 🙂
Y’all, these cookies are as easy as they are delicious…and they’re really delicious. If you are into banana and cinnamon, you’ll love these rumpled beauties ❤
We’re having a blizzard here in NYC, so it’s a great day to stay home and bake. You likely already have all the ingredients for this simple dough, with the exception of the overripe bananas. If you have any bananas at all though, you can give them a quick bake and they’ll be recipe-ready!
The dough comes together in just a few minutes. You’ll notice there are no eggs in this recipe—adding them would make the cookies cakey, and I don’t go for cakey cookies. Let the dough chill for an hour; this will allow the butter to firm up and the cinnamon and banana flavors to meld.
When you’re ready to bake, roll the dough into balls and coat them in cinnamon-sugar. There’s already cinnamon in the dough, but they’re not snickerdoodles without the sweet, crispy coating!
Banana Snickerdoodles bake up thick and chewy with big banana flavor and just enough cinnamon. You’ll dig the contrast of the soft centers and crispy edges, too. Trust me–you’re going to love these ❤
makes about 2.5 dozen cookies
3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
2 1/2 teaspoons ground cinnamon
1/2 teaspoon Kosher or sea salt
1 cup (2 sticks) unsalted butter, melted and cooled slightly
1 cup granulated sugar
1/4 cup light brown sugar, packed
1/2 cup mashed overripe banana (about 1 1/2 large bananas)
2 teaspoons pure vanilla extract
1/4 cup granulated sugar
1 teaspoon ground cinnamon
In a large mixing bowl, whisk together flour, baking powder, baking soda, cinnamon, and salt. Set aside.
In a separate large mixing bowl, use an electric mixer to cream butter until light and fluffy. Beat in sugars, followed by mashed banana and vanilla. Add dry ingredients in two installments, mixing until completely combined.
Cover dough with plastic wrap and chill for 1 hour (or up to 3 days).
Preheat oven to 350F. Line two baking sheets with parchment paper. Set aside.
Make the coating. In a small bowl, use a fork to whisk together granulated sugar and cinnamon.
Scoop the dough in 2 tablespoon increments and roll into balls. Roll each dough ball in the coating mixture. Place dough balls at least 2.5 inches apart on prepared baking sheets. Bake cookies 9-10 minutes, until puffy and no longer raw-looking. Let cool on pans for ten minutes before removing to a rack to cool completely. Repeat scooping, rolling, and baking with any remaining dough.
Cookies will keep covered at room temperature for up to a week.