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Soft Banana Snickerdoodles

Soft Banana Snickerdoodles

Snickerdoodles are my very favorite cookie so I don’t make them often because they are very dangerous for me to have around! When I saw a recipe for soft banana snickerdoodles on Comfort of Cooking, I just had to make them. I adapted the recipe a little bit by using some whole wheat flour, a little less sugar, and a little more cinnamon. The cookies smelled like banana bread while they baked and my children said they are AMAZING. My husband is loving them too – I even saw him sneak one after breakfast yesterday. I haven’t tried one because if I do, I’ll eat way more than I should. 😉

Soft Banana Snickerdoodles

How to Make Soft Banana Snickerdoodles

Mash the bananas well in a large bowl. Add the sugar, oil, molasses, and vanilla then blend with a beater until creamy and smooth.

In a separate bowl, combine the flour, whole wheat flour, baking powder, cinnamon, and salt; mix well.

Gradually add the flour mixture into 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 a silpat mat.

In a small bowl, mix the 1/4 cup sugar and cinnamon together. Shape cookie dough into 1-inch balls then roll each ball into the cinnamon-sugar mixture. Place onto baking sheets about 2 inches apart. Gently flatten each cookie into a thick disk.

Bake for 8-10 minutes, until tops are crinkly. Transfer to a wire rack to cool completely. Enjoy!

Soft Banana Snickerdoodles

 

Soft Banana Snickerdoodles

 

Yield: 2 dozen

Cook Time: 8-10 minutes

Ingredients:

2 overripe bananas
1 1/4 cups white sugar
3/4 cup vegetable oil
1 tbsp molasses
1 tbsp vanilla
1 3/4 cups flour
3/4 cup whole wheat flour
1 tbsp baking powder
1 tsp ground cinnamon
1/4 tsp salt

For rolling:
1/4 cup granulated sugar
1 tbsp ground cinnamon

Directions:

Mash the bananas well in a large bowl. Add the sugar, oil, molasses, and vanilla then blend with a beater until creamy and smooth.

In a separate bowl, combine the flour, whole wheat flour, baking powder, cinnamon, and salt; mix well.

Gradually add the flour mixture into 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 a silpat mat.

In a small bowl, mix the 1/4 cup sugar and cinnamon together. Shape cookie dough into 1-inch balls then roll each ball into the cinnamon-sugar mixture. Place onto baking sheets about 2 inches apart. Gently flatten each cookie into a thick disk.

Bake for 8-10 minutes, until tops are crinkly. Transfer to a wire rack to cool completely. Enjoy!

 

Recipe and photos by For the Love of Cooking.net

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13 Comments

  1. 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….

  2. 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.

  3. 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!

    1. 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

  4. 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.

    1. 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