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Cinnamon Banana Cookies

Delightfully soft and chewy cookies infused with ripe bananas and a fragrant cinnamon-sugar coating, perfect for any cozy occasion.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

For the Cookies
  • 3/4 cup unsalted butter, softened Always use high-quality butter for the best flavor.
  • 1 1/2 cups granulated sugar This will sweeten and help with the chewy texture.
  • 1 large egg, room temperature Allow it to sit out for about 30 minutes for optimal mixing.
  • 2 medium bananas, mashed (about 1 cup) Choose very ripe bananas for the best flavor.
  • 1 tablespoon vanilla extract Use pure vanilla for a richer taste.
  • 3 1/4 cups all-purpose flour Spoon and level it to prevent overly dense cookies.
  • 1 teaspoon cream of tartar This helps the cookies rise beautifully.
  • 1 teaspoon baking soda Don't forget this key ingredient for that perfect lift!
  • 1/2 teaspoon kosher salt Enhances all the flavors.
  • 3 tablespoons granulated sugar (for coating) Adds sweetness and crunch to the exterior.
  • 3 teaspoons ground cinnamon The star of the show! Freshly ground is always best.

Method
 

Preparation
  1. Preheat your oven to 375 degrees F (190 degrees C) and line three baking sheets with parchment paper.
  2. In the bowl of a stand mixer fitted with a paddle attachment, cream together the softened butter and granulated sugar on medium speed for about 2-3 minutes until light and fluffy.
  3. Next, add the egg, mashed bananas, and vanilla extract, mixing until everything is well combined.
  4. With the mixer on low speed, gradually add the flour, cream of tartar, baking soda, and salt. Mix until just combined—avoid overmixing to keep your cookies tender.
  5. Using a 1-tablespoon scoop, portion rounded balls of dough and place them on the prepared cookie sheets, giving them about two inches of space in between.
  6. In a wide, shallow bowl, mix together the granulated sugar and ground cinnamon. Roll each dough ball in this mixture before returning them to the cookie sheets.
  7. Bake the cookies for about 8-10 minutes or until the edges are lightly golden.
  8. Transfer the cookies to a cooling rack to cool completely before serving.

Notes

Keep an eye on the cookies as they bake; overbaking can lead to dry cookies. When done, they should be soft in the center!