Description
Deliciously soft and moist Banana Drop Cookies made with ripe bananas and warm spices. These classic cookies blend mashed bananas, cinnamon, nutmeg, and a buttery sugar base for a comforting treat. Optionally topped with a simple vanilla glaze, they are perfect for snacks, dessert, or sharing with family and friends.
Ingredients
Scale
Dry Ingredients
- 1 ½ cups all-purpose flour
- ½ tsp baking soda
- ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp salt
Wet Ingredients
- ½ cup unsalted butter, softened
- ½ cup granulated sugar
- ½ cup brown sugar, packed
- 1 large egg
- 1 tsp vanilla extract
- 1 cup mashed ripe bananas (about 2 medium bananas)
Optional Icing
- 1 cup powdered sugar
- 1-2 tbsp milk
- ½ tsp vanilla extract
Instructions
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to ensure cookies bake evenly and don’t stick.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, ground nutmeg, and salt to evenly distribute the leavening and spices, then set aside.
- Cream Butter and Sugars: In a large bowl, use a mixer to cream together the softened unsalted butter, granulated sugar, and packed brown sugar until the mixture becomes light and fluffy, which helps create a tender cookie texture.
- Add Egg and Vanilla: Beat in the large egg and 1 teaspoon of vanilla extract to the creamed butter and sugars until well combined, adding moisture and flavor to the dough.
- Incorporate Mashed Bananas: Stir in the mashed ripe bananas until the mixture is smooth and fully incorporated, adding natural sweetness and moisture.
- Combine Dry and Wet Ingredients: Gradually add the dry ingredients mixture into the wet banana mixture, mixing just until combined to avoid overworking the dough and keep the cookies tender.
- Drop Dough on Baking Sheets: Using a spoon, drop spoonfuls of the cookie dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading during baking.
- Bake Cookies: Bake in the preheated oven for 10-12 minutes or until the cookie edges are lightly golden, signaling they are cooked through with a soft center.
- Cool Cookies: Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely, preventing breakage.
- Prepare Optional Icing: In a small bowl, whisk together the powdered sugar, 1-2 tablespoons of milk, and ½ teaspoon vanilla extract until smooth and drizzle this glaze over the cooled cookies for added sweetness and decoration.
Notes
- Use ripe bananas with brown spots for optimal sweetness and flavor.
- Do not overmix after adding the dry ingredients to keep cookies tender.
- For a stronger banana flavor, add an extra ½ cup of mashed bananas, adjusting flour slightly if needed.
- The icing is optional but adds a delightful sweet finish and visual appeal.
- Store cookies in an airtight container at room temperature for up to 3 days.
- These cookies freeze well – freeze baked cookies or unbaked dough balls for later baking.
