Description
Soft and chewy banana bread snickerdoodle cookies with warm cinnamon sugar coating and a tender banana-rich center.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup mashed ripe bananas
- 3/4 cup granulated sugar
- 1/4 cup brown sugar
- 1/2 cup unsalted butter, softened
- 1 large egg
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1/2 teaspoon salt
Instructions
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- In a bowl, cream together butter, granulated sugar, and brown sugar until light and fluffy.
- Add mashed bananas and egg, then mix until smooth.
- In a separate bowl, whisk together flour, baking soda, cream of tartar, salt, and cinnamon.
- Gradually mix dry ingredients into wet ingredients until a soft dough forms.
- Scoop dough into balls and roll each one in cinnamon sugar.
- Place on the prepared baking sheet and bake for 10 to 12 minutes until edges are set.
- Cool slightly before serving.
Notes
- Use very ripe bananas for best flavor.
- Do not overbake to keep cookies soft.
- Cookies firm up as they cool.