Banana Snickerdoodles put a spin on the classic Snickerdoodle cookie, with ripe bananas adding a touch of banana flavor to every soft, chewy, cinnamon-sugar bite! It’s a fun and delicious way to use up overripe bananas, so don’t let them go to waste! I love enjoying one with a cup of coffee for a mid-morning snack.
Ingredients & Substitutions
- Butter: I prefer unsalted butter to have the most control over the salt in recipes. If using salted butter, you may want to lessen the amount of salt.
- Sugar: Granulated sugar is used in the cookie dough and for the cinnamon sugar coating a Snickerdoodle cookie is known for.
- Egg: The egg (make sure it is at room temperature) helps hold the cookie dough together and gives the cookies a soft and chewy texture. It also adds moisture and helps the cookies rise slightly while baking. Out of eggs? No problem! Check out my egg substitutes to try.
- Bananas: Don’t throw out your overripe bananas! They are perfect for recipes like these cookies, my ooey gooey banana bars, and the best banana bread recipe!
- Cream of Tartar: Cream of tartar is a powdery acid, not a cream. You can find it in the baking aisle, usually near the spices, at your local grocery store.
- Baking Soda: Make sure your baking soda is fresh before using it. It helps the cookies rise and gives them a light, chewy texture.
- Cinnamon-Sugar Mixture: We can’t forget about the signature coating that adds flavor and crunch to each bite of the cookie!
How To Store Banana Snickerdoodle Cookie Dough: Refrigerate or Freeze
You can prepare the cookie dough up to the point of rolling the dough balls in cinnamon sugar—just save that step for when you’re ready to bake. I love having the dough ready to go because it lets me bake as few or as many cookies as I need, fresh!
To Refrigerate Cookie Dough: Store the dough balls in an airtight container or cover them on a baking sheet. Refrigerate for 1-2 days. When you’re ready to bake, roll the dough balls in the cinnamon-sugar mix and bake as directed.
To Freeze Cookie Dough: Arrange the dough balls on a parchment-lined baking sheet and freeze for 1-2 hours, or until firm. Then transfer to an airtight container or resealable freezer bag, labeling with the date. Frozen dough can be stored for 2-3 months. When ready to bake, thaw for a few minutes, roll in cinnamon sugar, and bake!
Can I Add Mix-Ins To Banana Snickerdoodle Cookies?
Yes, I love the idea of adding mix-ins to Banana Snickerdoodle cookies! Some of my favorite options include:
- Chocolate chips (milk, dark, or white)
- Chopped nuts (like walnuts or pecans)
- Toffee bits
- Shredded coconut
- Mini marshmallows
Just be careful not to overload the dough with too many mix-ins, so the cookies still bake properly. I usually stick to about 1/2 to 3/4 cup of mix-ins to keep the texture balanced.
How To Store Banana Snickerdoodles
To store Banana Snickerdoodle cookies, keep them in an airtight container at room temperature for up to 3-4 days. (I found that after a day or two, the cookies can lose some of their softness and chewiness. Simply heat one in the microwave for a few seconds if that happens!) If you want them to last longer, store them in the refrigerator for about a week. For even longer storage, freeze the cookies.
How To Freeze Snickerdoodles
To freeze banana snickerdoodles, place the cookies in a freezer-safe bag or container. They will stay fresh for up to 3 months. When ready to eat, let them thaw for a few minutes before enjoying! Check out my Guide to Freezing, Baking, and Storing Cookies for more helpful tips.
Banana Snickerdoodles
Ingredients
- ¾ cup (1 ½ sticks / 170 g) unsalted butter, softened but not melted
- 1 ½ cups (300 g) granulated sugar
- 1 large egg, room temperature
- 2 medium bananas, mashed (about 1 cup)
- 1 tablespoon vanilla extract
- 3 ¼ cups (406 g) all-purpose flour
- 1 teaspoon cream of tartar
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
Cinnamon Sugar Coating
- 3 tablespoons granulated sugar
- 3 teaspoons ground cinnamon
Instructions
- Preheat oven to 375°F. Line three cookie sheets with parchment paper.
- In the bowl of a stand mixer (or using a hand-held mixer on the highest setting) cream together butter and sugar (about 2-3 minutes).
- Add in the egg, mashed bananas, and vanilla. Mix until fully incorporated.
- With the mixer on low (or off) add flour, cream of tartar, baking soda, and salt. Mix until just combined.
- Using a 1-tablespoon scoop, scoop out rounded balls of dough and place them close together on one of the prepared cookie sheets.
Cinnamon Sugar Coating
- In a wide bowl, mix the granulated sugar and the cinnamon together. A fork works well, but a small whisk also does the trick.
Assembly
- Roll the dough balls in the cinnamon-sugar mixture, then place them 2 inches apart on the prepared cookie sheets.
- Bake for 8-10 minutes.
- Carefully remove the cookies from the baking sheets and place them on a cooling rack to cool completely.
Did you make this recipe?
Thank you for making my recipe! You took pictures, right? Well go ahead and post them on Instagram! Be sure to mention me @iambaker and use the hashtag #YouAreBaker.
What the Test Kitchen had to say about this recipe:
Autumn
I love these cookies! The banana flavor works perfectly in snickerdoodles.
Elizabeth
I love banana treats, and these cookies are great! Plus, they were small enough that I didn't feel too guilty eating more than one (or two or three…)
Annabelle
What a fun twist on snickerdoodles. Great idea!
Stephanie
I didn't know what to expect from these cookies, but the banana flavor is just right (not too much or too little).
Bella
Cute cookies that taste great! I loved this version of a snickerdoodle.
