Description
These Banana Drop Cookies are a soft, moist treat bursting with the natural sweetness of ripe bananas and warm spices like cinnamon and nutmeg. Perfectly tender with a lightly golden edge, they make a delightful snack or dessert. Optionally topped with a simple vanilla icing, these cookies are easy to prepare and great for sharing or enjoying with a cup of tea.
Ingredients
Scale
Dry Ingredients
- 1 ½ cups all-purpose flour
- ½ tsp baking soda
- ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp salt
Wet Ingredients
- 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 Oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking and promote even baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, cinnamon, nutmeg, and salt to ensure the spices and leavening agent are evenly distributed.
- Cream Butter and Sugars: In a large bowl, cream the softened unsalted butter with granulated sugar and brown sugar using a mixer or spoon until the mixture is light and fluffy, which helps to aerate the batter.
- Add Egg and Vanilla: Beat in the large egg and vanilla extract into the creamed mixture until well combined for added moisture and flavor.
- Incorporate Bananas: Stir the mashed ripe bananas into the wet mixture until smooth, adding natural sweetness and moisture to the cookies.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet banana mixture, stirring gently just until combined to avoid overmixing, which can toughen the cookies.
- Form Cookies: Drop spoonfuls of the cookie dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading during baking.
- Bake: Bake the cookies for 10-12 minutes or until the edges turn lightly golden, indicating they are done but still soft inside.
- Cool: Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely, preventing breakage.
- Prepare Optional Icing: In a small bowl, whisk together the powdered sugar, milk (start with 1 tablespoon and add more if needed), and vanilla extract until smooth.
- Decorate: Drizzle the icing over the cooled cookies if desired, adding a sweet finishing touch.
Notes
- Make sure to use ripe bananas with brown spots for maximum sweetness and moisture.
- Do not overmix the dough once the dry ingredients are added to prevent dense cookies.
- Parchment paper helps with easy cleanup and non-stick baking.
- Store cookies in an airtight container at room temperature for up to 3 days.
- The optional icing can be omitted or replaced with a simple dusting of powdered sugar for a lighter finish.
