Name: Say Hello to Banana Snickerdoodles!
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
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; 3 tablespoons granulated sugar

Banana Snickerdoodles offer a delightful twist on a classic favorite, infusing the warm, familiar spice of snickerdoodles with the natural sweetness and moist texture of ripe bananas. This recipe is perfect for those looking to elevate their cookie game beyond the ordinary, offering a comforting yet exciting flavor profile. I remember the first time I experimented with adding bananas to snickerdoodles; I was worried the texture wouldn’t hold, but the result was surprisingly tender and incredibly aromatic. This version ensures a beautifully soft crumb and a perfect balance of banana and cinnamon. Whether you’re a seasoned baker or just starting, these banana snickerdoodles are designed for success, yielding a batch of irresistibly chewy cookies that will surely become a household favorite.

⏱ Time: 25 min

👥 Servings: 24

📊 Level: Easy

🥗 10 ingredients

Say Hello to Banana Snickerdoodles!

Banana Snickerdoodles: whip up these soft and chewy cookies featuring mashed bananas and a delightful cinnamon-sugar coating. Perfect for a comforting treat.

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Prep Time 15

Cook Time 10

Total Time 25

Servings: 24

Course: Dessert

Cuisine: American

Calories: 280

Ingredients Method Notes

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
3 tablespoons granulated sugar

Method

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 1 ½ cups granulated 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.

Notes

– For the best banana snickerdoodles, use very ripe bananas (with plenty of brown spots) for maximum sweetness and flavor. They’re easier to mash and integrate smoothly.
– Avoid overmixing the dough once the flour is added. Mix until just combined to ensure tender cookies; overmixing can lead to a tough texture.
– If your dough feels too sticky to roll, chill it in the refrigerator for 15-20 minutes. This makes handling much easier and prevents spreading during baking.
– Store leftover banana snickerdoodles in an airtight container at room temperature for up to 3-4 days. For longer storage, freeze baked cookies for up to 2 months, thawing at room temperature.

Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.

Pro tips

For the best banana snickerdoodles, use very ripe bananas (with plenty of brown spots) for maximum sweetness and flavor. They’re easier to mash and integrate smoothly.
Avoid overmixing the dough once the flour is added. Mix until just combined to ensure tender cookies; overmixing can lead to a tough texture.
If your dough feels too sticky to roll, chill it in the refrigerator for 15-20 minutes. This makes handling much easier and prevents spreading during baking.
Store leftover banana snickerdoodles in an airtight container at room temperature for up to 3-4 days. For longer storage, freeze baked cookies for up to 2 months, thawing at room temperature.

These Banana Snickerdoodles are a comforting and unique treat perfect for any occasion. Try this recipe to add a delightful new cookie to your repertoire and share the joy!