Description
Delightfully soft and flavorful glazed banana cookies that combine the natural sweetness of ripe bananas with a cinnamon-spiced dough, finished with a smooth vanilla glaze. Perfect as a sweet snack or dessert, these cookies offer a unique twist on traditional banana treats and are quick to prepare and bake.
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). Prepare baking sheets by lining them with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugars: In a large mixing bowl, beat together the softened unsalted butter, granulated sugar, and brown sugar until the mixture becomes light, fluffy, and well combined. This step is essential to incorporate air and create a tender cookie texture.
- Add Wet Ingredients: Mix in the egg, vanilla extract, and mashed ripe banana into the creamed mixture until fully combined. The banana adds moisture and natural sweetness to 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.
- Fold Dry into Wet: Gradually add the dry ingredients to the wet banana mixture, folding gently until just combined. Avoid overmixing to keep the cookies tender.
- Portion the Dough: Drop spoonfuls of the cookie dough onto the prepared baking sheets, spacing them 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. Once done, let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Prepare the Glaze: Whisk together powdered sugar, milk, and vanilla extract in a small bowl until smooth. Adjust the consistency by adding more milk if necessary to achieve a drizzle-able texture.
- Glaze the Cookies: Once the cookies have fully cooled, drizzle or spread the vanilla glaze over the tops. Allow the glaze to set before serving to ensure it firms up slightly and adds a sweet finish.
Notes
- Ensure bananas are very ripe for the best flavor and sweetness in the cookies.
- Do not overmix the dough once the dry ingredients are added to prevent tough cookies.
- For a thicker glaze, use less milk; for a thinner glaze, add more milk gradually.
- Store glazed cookies in an airtight container at room temperature for up to 3 days.
- You can substitute milk with almond milk or any plant-based milk for a dairy-free glaze.
