Soft Banana Snickerdoodles
Servings 2 dozen cookies
Equipment
- Hand mixer
- Baking Sheet
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!