Stop what you are doing and whip up a batch of Soft and Fluffy Banana Snickerdoodles! These cookies have the iconic snickerdoodle flavor with a taste of banana.
How To Make Banana Snickerdoodles
Making a snickerdoodle cookie is only a few additional steps compared to a ‘classic’ cookie.
To start, simply add all of the dry ingredients to one bowl then add the sugars and wet ingredients to a second bowl. Cream this!
Mix in the dry ingredients to bowl of wet ingredients. Then, allow the dough to set in the fridge for at least one hour.
When you are ready to bake the dough, combine sugar and cinnamon and set this aside. Next, preheat your oven to 350 degrees fahrenheit.
Use a cookie scoop to grab an even amount of dough, roll it into a ball, and cover in cinnamon sugar. Repeat this with all of the dough. Bake and enjoy!
Do I Need An Egg?
Short answer: No.
I have made this recipe without the egg but adding an additional stick of butter. They still turn out delicious, but they are flat.
I recommend you stick to the recipe to create the soft and fluffy texture these delicious cookies exude!
Other Banana Recipes
Are you looking to use up a bunch of ripe bananas? Well, this banana snickerdoodle cookie recipe only requires two ripe bananas so here are a couple other recipes you can try to use those up!
- Healthy Pumpkin Banana Muffins
- Banana Bread Oatmeal
- Hearty Banana Nut Muffins
- Easy Banana Bread with Brown Sugar
Pairing These Banana Snickerdoodles
These cookies are absolutely awesome on their own but you could also use them in a pairing!
I love these cookies dunked in a cold glass of milk. Or, you could add some buttercream frosting (or whatever frosting you have in your pantry) and make a cookie sandwich out of two! Ugh I am going to do that NOW!
Craving More?
If you try these soft and fluffy banana snickerdoodles I would appreciate it if you give it a 5-star rating and leave a review! It truly helps me share my recipes with others. Also, I would love to see how it turns out. Tag me in a photo on Instagram!
Try some of these other recipes, too!
- Air Fryer Apple Pie Turnovers
- Grandma’s Old Fashioned Carrot Cake
- Oreo Chocolate Pie with Cool Whip
- Peanut Butter Stuffed Chocolate Chip Cookies
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Soft and Fluffy Banana Snickerdoodles
Ingredients
Dough
- 2 Cups All Purpose Flour
- 2 Teaspoons Cinnamon
- 2 Teaspoons Corn Starch
- 1 Teaspoon Cream of Tartar
- 1/2 Teaspoon Baking Soda
- 1/2 Teaspoon Baking Powder
- 1/2 Teaspoon Nutmeg
- 1/4 Teaspoon Salt
- 1 Stick Butter Unsalted, Room temperature
- 1/2 Cup Sugar
- 1/2 Cup Brown Sugar Packed
- 1 Egg
- 2 Bananas Ripe, Mashed
- 1 Teaspoon Vanilla
Topping
- 1/4 Cup Sugar
- 1 Tablespoon Cinnamon
Instructions
- Get out your butter and allow it to come to room temperature.
- In a large bowl combine: flour, cinnamon, corn starch, cream of tartar, baking soda, baking powder, nutmeg, and salt.
- In a second bowl add in room temperature butter, sugar, brown sugar, egg, mashed bananas, and vanilla. Use a hand mixer to combine well.
- Add in dry ingredients to bowl of wet ingredients. Mix until fully combined. Cover and set in fridge for at least one hour.
- In the meantime, make cookie topping by combining sugar and cinnamon. Set aside.
- Once cookies are ready, preheat oven to 350 degrees Fahrenheit.
- Scoop your dough using a one tablespoon cookie scoop to grab equal amounts of dough. Roll into a ball in your hands then roll in the cinnamon sugar mixture. Place on a baking sheet. Repeat until pan is filled. Bake in oven for 12 minutes.
- Once done, remove cookies from the baking sheet and place on a cooling rack. Repeat until the dough is all used.
- Store in an airtight container.
Soft cookie, delicate banana taste. Mine were a sticky dough and the sugar formed a rim around the edge like on a margarita glass. It pleased my people greatly,
Hi Cindy! That is great to hear! I am glad you enjoyed!