Ingredients
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.
- 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.