Description
Delightfully soft and flavorful glazed banana cookies made with ripe bananas, warm cinnamon, and topped with a sweet vanilla glaze. Perfect for a quick treat or snack that combines fruit and classic cookie goodness in under 30 minutes.
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 Butter and Sugars: In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture becomes light and fluffy, which helps create a tender cookie texture.
- Add Wet Ingredients: Mix in the large egg, vanilla extract, and mashed ripe banana until fully incorporated, providing moisture and flavor.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, salt, and ground cinnamon to evenly distribute the leavening agents and spices.
- Mix Dry into Wet: Gradually fold the dry ingredients into the wet mixture, stirring until just combined to avoid overmixing which can toughen the cookies.
- Shape Cookies: Drop spoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow room for spreading.
- Bake: Bake the cookies for 10-12 minutes or until the edges turn lightly golden. Then, let them cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Prepare Glaze: While cookies cool, whisk together powdered sugar, milk, and vanilla extract in a small bowl until smooth. Adjust consistency by adding more milk if necessary.
- Glaze Cookies: Drizzle or spread the glaze over cooled cookies and allow it to set before serving, adding a sweet finishing touch.
Notes
- Use ripe bananas with brown spots for optimum sweetness and flavor.
- For a thicker glaze, reduce the amount of milk.
- Store cookies in an airtight container at room temperature for up to 3 days.
- These cookies can be frozen without glaze for up to 1 month; glaze after thawing.
- Optional: sprinkle a pinch of cinnamon or chopped nuts on top of glaze before it sets for added texture.
