Banana Bread Snickerdoodles
Imagine the warm, spiced comfort of banana bread hugging the soft, sugar-dusted magic of a snickerdoodle—yep, it’s as dreamy as it sounds!
These cookies are the perfect way to use up those spotty bananas while satisfying your cookie cravings.
Easy to make, impossible to resist, and guaranteed to make your kitchen smell like a bakery heaven.
How to Make Banana Bread Snickerdoodles
Note: This is an overview. See the recipe card below for ingredient quantities and full instructions.
1. Prep Your Ingredients
Make sure your butter is softened (but not melted!) and your banana is mashed well—no lumps! This ensures a smooth, evenly spiced dough.
2. Cream Butter & Sugars
Whip the butter, brown sugar, and granulated sugar until light and fluffy. This step adds air for that perfect soft texture.
3. Add Wet Ingredients
Beat in the egg, vanilla, and mashed banana. The banana should be ripe (think: lots of brown spots) for maximum sweetness and moisture.
4. Combine Dry Ingredients
Whisk together flour, cinnamon, cream of tartar (the snickerdoodle secret!), baking soda, and salt. Gradually mix into the wet ingredients—don’t overmix!
5. Chill the Dough
Pop the dough in the fridge for 30 minutes. This prevents spreading and lets the flavors meld.
6. Roll & Coat
Scoop dough balls, then roll them in the cinnamon-sugar coating for that classic snickerdoodle crackle.
7. Bake to Perfection
Bake until the edges are golden but the centers are still soft. Let them cool slightly—they’ll firm up as they sit.
Pro Tips
- Banana Hack: No ripe bananas? Microwave unpeeled bananas for 30 seconds to soften and sweeten them.
- Uniform Cookies: Use a cookie scoop for even sizing and baking.
- Extra Fluff: Replace 1/4 cup flour with cornstarch for a lighter, melt-in-your-mouth texture.
Storage
- Room Temp: Keep in an airtight container for up to 3 days.
- Freeze: Store baked cookies in a freezer bag for up to 2 months. Thaw at room temp.
- Dough Ahead: Freeze unbaked dough balls for up to 3 months; bake straight from frozen (add 1–2 mins).
Banana Bread Snickerdoodles
Description
A mashup of banana bread’s cozy warmth and snickerdoodles’ sugary crunch, these cookies are quick to make and impossible to stop eating. Perfect for using up ripe bananas!
Ingredients
Cinnamon-Sugar Coating:
Instructions
-
Cream Butter & Sugars:
In a large bowl, beat butter, brown sugar, and granulated sugar until fluffy (2–3 mins).
-
Add Wet Ingredients:
Mix in egg, vanilla, and mashed banana until smooth.
-
Combine Dry Ingredients:
In a separate bowl, whisk flour, cream of tartar, baking soda, salt, and cinnamon. Gradually add to wet ingredients.
-
Chill:
Cover dough and refrigerate 30 mins.
-
Preheat Oven: To 350°F (175°C).
Line baking sheets with parchment.
-
Coat Dough:
Mix sugar and cinnamon for coating. Roll dough into 1-inch balls, then coat generously.
-
Bake:
Place balls 2 inches apart on sheets. Bake 9–11 mins until edges are golden. Cool 5 mins on sheet.
Nutrition Facts
Servings 24
- Amount Per Serving
- Calories 120kcal
- % Daily Value *
- Total Fat 4g7%
- Total Carbohydrate 20g7%
- Sugars 10g
- Protein 1.5g3%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Ripe Bananas: The spottier, the sweeter!
- No Cream of Tartar? Substitute 1 tsp lemon juice or vinegar.
- Thicker Cookies: Chill dough longer (up to 1 hour).
These values are approximate and may vary depending on the specific ingredients and brands used. Always check your ingredient labels for precise nutrition details.
