Banana Snickerdoodles
Delicious Banana Snickerdoodles with a hint of cinnamon sugar coating. Perfectly soft and chewy!
Equipment
- Stand mixer
- Cookie sheets
- parchment paper
- Mixing Bowl
Ingredients
Dough Ingredients
- ¾ cup unsalted butter softened but not melted
- 1 ½ cups granulated sugar
- 1 large egg room temperature
- 2 medium bananas mashed (about 1 cup)
- 1 tablespoon vanilla extract
- 3 ¼ cups 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
Preparation
- 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: 1cookieCalories: 100kcalCarbohydrates: 14gProtein: 1gFat: 5gSaturated Fat: 3gMonounsaturated Fat: 2gCholesterol: 20mgSodium: 60mgPotassium: 50mgSugar: 6gVitamin A: 200IUCalcium: 10mg
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