Description
Delightfully soft and flavorful glazed banana cookies made with ripe bananas and a cinnamon-spiced dough, finished with a sweet vanilla glaze. Perfect for a comforting snack or dessert with a subtle fruity twist and classic cookie texture.
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 Oven: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking and ensure even baking.
- Cream Ingredients: In a large bowl, cream together softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy, a crucial step for a tender cookie texture.
- Add Wet Ingredients: Mix in the egg, vanilla extract, and mashed banana until fully combined to incorporate moisture and flavor into the dough.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, salt, and ground cinnamon to evenly distribute the leavening agent and spices.
- Mix Dough: Gradually fold the dry ingredients into the wet mixture until just combined, taking care not to overmix, which can toughen the cookies.
- Shape Cookies: Drop spoonfuls of the cookie dough onto the prepared baking sheets, spacing each about 2 inches apart to allow for spreading during baking.
- Bake: Bake in the preheated oven for 10-12 minutes or until the cookie edges are lightly golden, indicating they are perfectly cooked yet soft inside.
- Cool Cookies: Let the cookies cool on the baking sheet for 5 minutes to firm up, then transfer them to a wire rack to cool completely before glazing.
- Prepare Glaze: In a small bowl, whisk the powdered sugar, milk, and vanilla extract until smooth. Adjust the consistency with additional milk if necessary to get a glaze that is pourable but thick enough to set.
- Glaze Cookies: Drizzle or spread the glaze over the cooled cookies evenly. Allow the glaze to set before serving to ensure a delightful finish.
Notes
- Use ripe bananas for maximum sweetness and moisture.
- Do not overmix the dough to keep cookies tender.
- Adjust glaze thickness by adding more milk for thinner glaze or less for thicker coating.
- Cookies can be stored in an airtight container for up to 3 days.
- For a dairy-free version, substitute butter with plant-based spread and milk with almond or oat milk.
