Banana Drop Cookies
Delightful cookies that blend ripe bananas with a soft, chewy texture, perfect for a snack or dessert.
Ingredients
Main Ingredients
- 1.5 cups all-purpose flour
- 0.5 tsp baking soda
- 0.5 tsp ground cinnamon
- 0.25 tsp ground nutmeg
- 0.25 tsp salt
- 0.5 cups unsalted butter, softened
- 0.5 cups granulated sugar
- 0.5 cups brown sugar, packed
- 1 large egg
- 1 tsp vanilla extract
- 1 cup mashed ripe bananas (about 2 medium bananas) Use very ripe bananas for best flavor.
Optional Icing
- 1 cup powdered sugar
- 1-2 tbsp milk Adjust milk for desired icing consistency.
- 0.5 tsp vanilla extract
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a medium bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, ground nutmeg, and salt. Set aside.
- In a large bowl, cream together the softened butter, granulated sugar, and packed brown sugar until light and fluffy, about 2-3 minutes.
- Add the egg and vanilla extract, beating until fully combined.
- Incorporate the mashed bananas into the butter mixture until well blended.
Baking
- Gradually add the dry ingredients to the wet mixture and fold until just combined.
- Drop spoonfuls of dough onto the prepared baking sheets, leaving about 2 inches of space between each.
- Bake in the preheated oven for 10-12 minutes, or until the edges turn lightly golden.
- Allow the cookies to cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely.
Icing (Optional)
- In a small bowl, whisk together the powdered sugar, milk, and vanilla extract for the icing and drizzle over cooled cookies.
Notes
Store cookies in an airtight container at room temperature for 3-5 days or freeze for up to three months. For softer cookies, include a slice of bread in the container.