Indulge in these delightful Banana Drop Cookies, featuring a soft, fluffy texture with a hint of cinnamon and nutmeg. Perfect for using up ripe bananas, these cookies are an irresistible treat for any occasion. Enjoy them plain or with a sweet icing drizzle for an extra touch!
Ingredients:
1 ½ cups all-purpose flour
½ tsp baking soda
½ tsp ground cinnamon
¼ tsp ground nutmeg
¼ tsp salt
½ cup unsalted butter, softened
½ cup granulated sugar
1 large egg
½ cup brown sugar, packed
1 tsp vanilla extract
1 cup mashed ripe bananas (about 2 medium bananas)
Optional Icing Ingredients
1 cup powdered sugar
1-2 tbsp milk
½ tsp vanilla extract
Directions:
Preheat Your Oven:
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent the cookies from sticking.
Prepare the Dry Ingredients:
In a medium bowl, whisk together 1 ½ cups of all-purpose flour, ½ tsp baking soda, ½ tsp ground cinnamon, ¼ tsp ground nutmeg, and ¼ tsp salt. Set this mixture aside for later.
Cream Butter and Sugars:
In a large bowl, cream together ½ cup of softened unsalted butter, ½ cup of granulated sugar, and ½ cup of packed brown sugar until the mixture is light and fluffy. Beat in 1 large egg and 1 tsp of vanilla extract until well combined.
Mix in Bananas and Dry Ingredients:
Add 1 cup of mashed ripe bananas to the butter mixture and stir until smooth. Gradually add the dry ingredients, mixing until just combined. Avoid overmixing to keep your cookies tender.
Drop the Dough:
Using a spoon or cookie scoop, drop spoonfuls of the dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake the Cookies:
Bake the cookies for 10-12 minutes, or until the edges are lightly golden. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Optional Icing:
For an extra touch of sweetness, whisk together 1 cup of powdered sugar, 1-2 tbsp of milk, and ½ tsp of vanilla extract in a small bowl. Drizzle the icing over the cooled cookies.
Serving Tips:
Presentation: Serve the cookies on a decorative platter or plate. Consider adding a sprinkle of powdered sugar or a drizzle of icing for a visually appealing touch.
Pairing Suggestions: These cookies pair wonderfully with a glass of milk, a cup of coffee, or a warm mug of tea. They also make a delightful addition to a dessert table at gatherings or parties.
Cookie Sandwiches: For a fun twist, you can turn these cookies into sandwiches by spreading a layer of cream cheese frosting or whipped cream between two cookies.
Warm Them Up: Reheat the cookies for a few seconds in the microwave to enjoy their soft, fluffy texture, which enhances their flavor.
Storage Tips:
Room Temperature: Store the cookies in an airtight container at room temperature for up to 5 days. This will help keep them soft and fresh.
Refrigeration: If you live in a warm climate or want to extend their shelf life, you can store the cookies in the refrigerator. Just make sure they are in an airtight container to prevent them from drying out.
Freezing: For longer storage, freeze the cookies:
Baked Cookies: Place them in a single layer on a baking sheet to freeze. Once solid, transfer the cookies to a freezer-safe bag or container. They can be stored in the freezer for up to 3 months. Thaw at room temperature before serving.
Cookie Dough: You can also freeze the unbaked cookie dough. Scoop the dough onto a baking sheet and freeze until solid, then transfer the dough balls to a freezer-safe bag. When ready to bake, just add a couple of extra minutes to the baking time.
Labeling: If you freeze the cookies or dough, label the containers with the date and type of cookie for easy reference.
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FAQs:
Can I use frozen bananas for this recipe?
Yes, you can use frozen bananas! Just make sure to thaw them completely and drain any excess moisture before mashing. Frozen bananas are often sweeter and can add a nice flavor to your cookies.
How can I make these cookies gluten-free?
To make gluten-free Banana Drop Cookies, substitute all-purpose flour with a gluten-free flour blend that measures 1:1, such as almond flour or a commercial gluten-free baking mix. Make sure to check that all other ingredients, such as baking soda and vanilla extract, are also gluten-free.
Can I add nuts or chocolate chips to the cookies?
Absolutely! Feel free to mix in 1/2 to 1 cup of chopped nuts (like walnuts or pecans) or chocolate chips for added flavor and texture. Just fold them into the dough before dropping it onto the baking sheets.
How do I know when the cookies are done baking?
The cookies are done baking when the edges are lightly golden and the centers look set. They may still appear a bit soft in the middle, but they will firm up as they cool. Avoid overbaking to ensure they stay soft and fluffy!
Conclusion:
These Banana Drop Cookies are a delightful treat that showcases the sweet, comforting flavors of bananas and warm spices. Whether enjoyed fresh from the oven or drizzled with a sweet icing, they’re sure to be a hit with family and friends. So, grab those ripe bananas and get baking!
📖 Recipe:
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Banana Drop Cookies
- Total Time: 22 minutes
- Yield: 24 cookies
- Diet: Vegetarian
Description
If you’re looking for a scrumptious way to use up those overripe bananas sitting on your counter, look no further! These Banana Drop Cookies are soft, fluffy, and bursting with the warm flavors of cinnamon and nutmeg. They make a wonderful snack or dessert, perfect for any occasion, from casual gatherings to festive celebrations.
Ingredients
1 ½ cups all-purpose flour
½ tsp baking soda
½ tsp ground cinnamon
¼ tsp ground nutmeg
¼ tsp salt
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 your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a medium bowl, whisk together flour, baking soda, cinnamon, nutmeg, and salt; set aside.
- In a large bowl, cream together butter, granulated sugar, and brown sugar until light and fluffy. Beat in egg and vanilla until well combined.
- Add mashed bananas to the butter mixture, stirring until smooth. Gradually mix in the dry ingredients until just combined.
- Drop spoonfuls of dough onto prepared baking sheets, spacing about 2 inches apart.
- Bake for 10-12 minutes or until edges are lightly golden. Allow to cool on baking sheets before transferring to a wire rack.
- (Optional) For icing, whisk together powdered sugar, milk, and vanilla in a small bowl, and drizzle over cooled cookies.
Notes
For an extra treat, add ½ to 1 cup of chocolate chips or chopped nuts.
Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 24 cookies
- Calories: 120 kcal per cookie
