If you’ve ever wanted a cookie that feels like a warm, cozy hug in every bite, then you are going to adore this Banana Drop Cookies Recipe. These soft, moist cookies balance the natural sweetness and creaminess of ripe bananas with fragrant hints of cinnamon and nutmeg. The dough literally drops onto the baking sheet in perfect mounds, creating little gems that are easy to make but pack incredible flavor. Whether you enjoy them with a cup of tea or pack them as a delightful snack, these Banana Drop Cookies Recipe treats will quickly become a beloved staple in your baking rotation.
Ingredients You’ll Need
The magic of these Banana Drop Cookies Recipe lies in its simple yet thoughtfully chosen ingredients. Each one plays a crucial role, from creating the tender crumb to adding that nostalgic carnival-like aroma that makes cookies irresistible.
- All-purpose flour (1 ½ cups): Provides the structure needed to hold these cookies together without weighing them down.
- Baking soda (½ teaspoon): The leavening agent that helps give the cookie a light texture and beautiful rise.
- Ground cinnamon (½ teaspoon): Adds warmth and a spicy sweetness that pairs beautifully with banana.
- Ground nutmeg (¼ teaspoon): Introduces a subtle, nutty depth to enrich the overall flavor.
- Salt (¼ teaspoon): Balances sweetness and enhances all other flavors.
- Unsalted butter, softened (½ cup): Contributes richness and a melt-in-your-mouth texture.
- Granulated sugar (½ cup): Offers fresh sweetness and helps with the cookie’s slight crisp edge.
- Brown sugar, packed (½ cup): Imparts moisture and a hint of caramel that blends perfectly with banana.
- Large egg (1): Binds ingredients together while adding a tender bite.
- Vanilla extract (1 teaspoon): Brings out the best in every ingredient with its sweet floral notes.
- Mashed ripe bananas (1 cup, about 2 medium bananas): The star ingredient, naturally sweet and moistening the cookie batter.
- Optional icing: Powdered sugar, milk, and vanilla for a shiny, sweet finish to drizzle over the cookies.
How to Make Banana Drop Cookies Recipe
Step 1: Prepare Your Oven and Dry Ingredients
Start by heating your oven to 350°F (175°C) and lining two baking sheets with parchment paper to prevent sticking and ease clean-up. In a medium bowl, whisk together the all-purpose flour, baking soda, cinnamon, nutmeg, and salt. Setting these dry ingredients aside ensures that you’re ready for smooth, even mixing later on.
Step 2: Cream the Butter and Sugars
In a large bowl, cream the softened unsalted butter with both the granulated and brown sugars until the mixture becomes light, fluffy, and aromatic. This step is crucial as it aerates the dough, helping your cookies stay tender rather than heavy.
Step 3: Add Egg, Vanilla, and Mashed Bananas
Beat in the large egg and vanilla extract until fully incorporated, then stir in your luscious mashed bananas. The bananas bring incredible moisture and flavor, so make sure they are nicely mashed for an even texture.
Step 4: Combine Wet and Dry Ingredients
Gradually fold in the dry mixture with the wet until just combined. You want to avoid overmixing here to keep the cookies soft and delicate instead of tough.
Step 5: Drop the Dough and Bake
Using a spoon, drop spoonfuls of dough onto your prepared baking sheets, spacing them approximately 2 inches apart to give the cookies room to spread. Bake them for about 10-12 minutes, or until the edges turn a gentle golden brown. This timing gives you cookies that are soft in the middle with just enough crisp on the outside.
Step 6: Cool and Optional Icing
Allow the cookies to cool on the baking sheets for a few minutes before moving them to a wire rack to finish cooling. If you want to add a little extra sweetness and visual appeal, mix powdered sugar, milk, and vanilla extract into a smooth icing and drizzle over the completely cooled cookies.
How to Serve Banana Drop Cookies Recipe
Garnishes
A simple dusting of powdered sugar or a quick drizzle of the optional vanilla icing transforms these cookies into something special for birthday parties or afternoon tea. For a bit more fun, sprinkle chopped walnuts or chocolate chips on top before baking to add texture and nutty contrast.
Side Dishes
Banana Drop Cookies Recipe pairs wonderfully with a cold glass of milk or your favorite coffee. They’re equally delicious alongside a scoop of vanilla ice cream or a dollop of whipped cream for a comforting dessert or snack.
Creative Ways to Present
Try stacking the Banana Drop Cookies Recipe between layers of homemade frosting or banana cream for a cookie sandwich. Serving them with fresh fruit or fruit preserves adds a pop of freshness that balances the cookie’s sweetness beautifully, making for a delightful treat platter.
Make Ahead and Storage
Storing Leftovers
Store your Banana Drop Cookies Recipe in an airtight container at room temperature for up to 3 days. Keeping them sealed preserves their softness while preventing them from drying out—perfect for enjoying over a few days or sharing with friends.
Freezing
If you want to extend their life, freeze the cooled cookies in a single layer on a baking sheet first, then transfer them to a freezer-safe bag or container. They’ll keep well for up to 2 months, making it easy to enjoy your favorite Banana Drop Cookies Recipe whenever a craving hits.
Reheating
To bring frozen or stored cookies back to that fresh-baked warmth, simply microwave them for 10 to 15 seconds or warm them in a low oven around 300°F (150°C) for 5 minutes. This quick step revives their softness and aromatic charm.
FAQs
Can I use overripe bananas for this Banana Drop Cookies Recipe?
Absolutely! Overripe bananas actually make the cookies sweeter and more flavorful, enhancing the moistness and banana taste perfectly.
What makes these cookies so soft compared to regular cookies?
The addition of mashed bananas and brown sugar contributes extra moisture, while the careful mixing and baking time ensure they stay tender rather than crisp.
Can I substitute whole wheat flour for all-purpose flour?
You can substitute whole wheat flour, but be aware it may result in a denser cookie with a nuttier flavor. Try using half whole wheat flour for best balance.
Is it necessary to use the optional icing?
Not at all! The cookies are delicious on their own, but icing adds a lovely sweet finishing touch and makes them look extra festive.
How do I know when the Banana Drop Cookies Recipe is done baking?
Look for the edges turning lightly golden while the centers remain soft to the touch. The cookies will firm up slightly as they cool, so avoid overbaking for the best texture.
Final Thoughts
Making these Banana Drop Cookies Recipe is such a joyful experience that brings warmth right out of your oven and into your heart. They’re a brilliant way to use ripe bananas and create something comforting and delicious in less than half an hour. I can’t wait for you to bake a batch and discover why these cookies hold a special place on my favorite recipe list. Happy baking!
Print
Banana Drop Cookies Recipe
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Delight in these moist and flavorful Banana Drop Cookies, perfectly spiced with cinnamon and nutmeg. Made with ripe bananas and a mix of brown and granulated sugar, these cookies strike a wonderful balance of sweetness and warmth. Optional vanilla icing adds an extra touch of sweetness to make these treats irresistible.
Ingredients
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 the oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking and make cleanup easier.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, ground nutmeg, and salt. Set this dry mixture aside.
- Cream butter and sugars: In a large bowl, beat the softened unsalted butter with granulated sugar and packed brown sugar until the mixture is light and fluffy, which helps create a tender cookie texture.
- Add egg and vanilla: Beat in the large egg and vanilla extract into the creamed mixture until well combined, ensuring even distribution of flavors.
- Incorporate bananas: Stir in the mashed ripe bananas until smooth and fully incorporated, which adds moisture and banana flavor to the dough.
- Combine dry and wet ingredients: Gradually add the dry ingredients to the wet banana mixture, stirring just until combined to avoid overmixing, which could make the cookies tough.
- Drop dough onto sheets: Using a spoon, drop spoonfuls of the cookie dough onto the prepared baking sheets, leaving about 2 inches of space between each to allow for spreading.
- Bake: Bake in the preheated oven for 10-12 minutes or until the edges are lightly golden brown, signaling they are done but still soft inside.
- Cool: Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely, preventing breakage.
- Prepare optional icing: If desired, whisk together powdered sugar, 1 to 2 tablespoons of milk, and vanilla extract in a small bowl to create a smooth glaze. Drizzle over cooled cookies for extra sweetness and an appealing finish.
Notes
- Make sure bananas are ripe and soft for the best flavor and moisture.
- Do not overmix the dough to keep cookies soft and tender.
- Optional icing adds sweetness but can be omitted for a less sweet cookie.
- Store cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.
