Description
Delightfully soft and flavorful glazed banana cookies combining the natural sweetness of ripe bananas with warm cinnamon spice, topped with a smooth vanilla glaze. These cookies are perfect for a comforting snack or a sweet treat with tea or coffee.
Ingredients
Scale
Cookie Dough
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/4 cup packed brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup mashed ripe banana (about 1 medium banana)
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
Glaze
- 1 cup powdered sugar
- 2-3 tablespoons milk (or more as needed)
- 1/2 teaspoon vanilla extract
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking and ensure even baking.
- Cream butter and sugars: In a large bowl, use a mixer to cream together the softened butter, granulated sugar, and brown sugar until the mixture is light, fluffy, and well combined.
- Add wet ingredients: Mix in the egg, vanilla extract, and mashed banana into the creamed butter mixture until everything is thoroughly combined and smooth.
- Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, salt, and ground cinnamon to evenly distribute the leavening and spices.
- Mix dry into wet: Gradually fold the dry ingredients into the wet banana mixture using a spatula or spoon, mixing just until combined to avoid overworking the dough.
- Scoop dough onto baking sheets: Drop spoonfuls of cookie dough onto the prepared baking sheets, spacing each about 2 inches apart to allow for spreading during baking.
- Bake the cookies: Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden but the centers remain soft. Then, let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Prepare the glaze: In a small bowl, whisk together powdered sugar, milk, and vanilla extract until smooth. Adjust the consistency by adding more milk if necessary, aiming for a pourable glaze.
- Glaze the cookies: Once the cookies are fully cooled, drizzle or spread the glaze over each one evenly. Allow the glaze to set before serving for the best texture and flavor.
Notes
- Use ripe bananas for maximum sweetness and moisture.
- If glaze is too thick, add milk a teaspoon at a time until desired consistency is achieved.
- Store glazed cookies in an airtight container at room temperature for up to 3 days.
- Optionally, add chopped nuts or chocolate chips for extra texture and flavor.
- Ensure cookies are fully cooled before glazing to prevent melting of the glaze.
