Soft Banana Snickerdoodles
Snickerdoodles are my favorite cookie so I don’t make them often because they are very dangerous for me to have around! When I saw a soft banana snickerdoodles recipe on Comfort of Cooking, I just had to make them. The cookies smelled like banana bread while baking and my children and husband said they were AMAZING.
Soft Banana Snickerdoodles
Ingredients:
- 2 overripe bananas
- 1¼ cups white sugar
- 3/4 cup vegetable oil
- 1 tbsp molasses
- 1 tbsp vanilla
- 2 ½ cups flour
- 1 tbsp baking powder
- 1 tsp ground cinnamon
- ¼ tsp salt
For rolling:
- ¼ cup white sugar
- 1 tbsp ground cinnamon
How to Make Soft Banana Snickerdoodles
Mash the bananas well in a large bowl.
Add the sugar, oil, molasses, and vanilla then beat with a hand mixer until creamy and smooth.
In a separate bowl, combine the flour, baking powder, cinnamon, and salt; mix well.
Gradually add the flour mixture to the banana mixture and mix until just blended.
Cover the bowl with plastic wrap and refrigerate the dough for at least 45 minutes.
Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.
In a small bowl, mix the 1/4 cup sugar and cinnamon.
Scoop the cookie dough into 1-inch balls then roll each ball into the cinnamon-sugar mixture.
Place on the baking sheet about 2 inches apart.
Gently flatten each cookie into a thick disk.
Bake for 8-10 minutes, until tops are crinkly.
Remove from the oven and let them cool for a few minutes before transferring to a wire rack to cool completely. Enjoy!
Equipment
Ingredients
- 2 overripe bananas
- 1¼ cups white sugar
- ¾ cup vegetable oil
- 1 tbsp molasses
- 1 tbsp vanilla
- 2 ½ cups flour
- 1 tbsp baking powder
- 1 tsp ground cinnamon
- ¼ tsp salt
For rolling:
- ¼ cup white sugar
- 1 tbsp ground cinnamon
Instructions
- Mash the bananas well in a large bowl.
- Add the sugar, oil, molasses, and vanilla then beat with a hand mixer until creamy and smooth.
- In a separate bowl, combine the flour, baking powder, cinnamon, and salt; mix well.
- Gradually add the flour mixture to the banana mixture and mix until just blended.
- Cover the bowl with plastic wrap and refrigerate the dough for at least 45 minutes.
- Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.
- In a small bowl, mix the 1/4 cup sugar and cinnamon.
- Scoop the cookie dough into 1-inch balls then roll each ball into the cinnamon-sugar mixture.
- Place on the baking sheet about 2 inches apart.
- Gently flatten each cookie into a thick disk.
- Bake for 8-10 minutes, until tops are crinkly.
- Remove from the oven and let them cool for a few minutes before transferring to a wire rack to cool completely. Enjoy!
Soft snickerdoodles are the best! The smell alone…
bananas are an unexpected snickerdoodle ingredient! these look fabulous. 🙂
Didn’t know you can add bananas in snickerdoodle! They look magically delicious, Pam.
Your problem is precisely why I try to bake chocolate foods, which I won’t eat (despite the fact that I’ll gorge myself on real chocolate). I added shredded apple and copious amounts of cinnamon to oatmeal cookies last night, and they were wonderful. I’m hiding from them….
I have the same feelings towards snickerdoodles as you do! Dangerous stuff. I would definitely convince myself that because these have a banana in them, they are breakfast-worthy.
Having no clue what these are I’ve got a good excuse to make them 🙂
Bet the children loved them but they would be too dangerous for me also.
Even after an hour in the fridge, my dough was very gooey, hard to roll into a ball. Is it supposed to be that way? Thanks!
Judy,
My dough was most certainly thinner than regular snickerdoodle dough but not too thin to make into balls. I am wondering if your bananas were much larger than mine? I hope they turned out okay.
Pam
Like the above commenter said my dough was too gooey and runny to form into balls. I had to add a LOT of flour to be able to handle it, but then my cookies turned out fat and gross because of all the extra flour 🙁 For the record, I had the dough in the fridge for several hours.
Emily,
Hmmmm. Like I said to Judy above, the only thing I can think of is the bananas were much larger than mine. Maybe reduce the oil to 1/2 cup next time? My dough was much thinner than regular snickerdoodle dough but I was able to form it into balls and roll it in the sugar/cinnamon mixture without any problems.
I am so sorry they turned out poorly for you!!!
Pam
I love snickerdoodles, I can’t resist them either… The banana version sounds great 🙂
They look delicious and would be a perfect accompaniment to a nice glass of milk. 🙂