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
Scale
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.
