Banana Snickerdoodles
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.
Servings: 54 cookies
Calories: 80kcal
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.
Nutrition
Serving: 1cookie | Calories: 80kcal