Go Back

Banana Snickerdoodles

Delicious cookies combining classic snickerdoodle flavors with ripe bananas for added moisture and natural sweetness.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 1 hour 15 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 130
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 2 pieces ripe bananas, mashed (about 240 g; ripe with brown spots for best flavor) For deeper banana flavor, use very ripe bananas.
  • 1/2 cup unsalted butter, at room temperature Substitutions available.
  • 1/2 cup granulated sugar Reduce by 25% if using ripe bananas.
  • 1/2 cup light brown sugar, packed Can reduce sugar quantity or use substitutes.
  • 1 large egg or flax egg for vegan
  • 1 tsp vanilla extract Add 1 tsp lemon zest for tangy twist.
  • 2 cups all-purpose flour Substitute with gluten-free blend if needed.
  • 2 tsp cream of tartar Essential for the classic snickerdoodle texture.
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 2 tsp ground cinnamon (for dough)
  • 1/4 cup granulated sugar + 2 tsp ground cinnamon for rolling

Method
 

Preparation
  1. Preheat oven to 375°F (190°C). Line baking sheets with parchment paper or silicone mats.
  2. In a large bowl, beat room-temperature butter with granulated and brown sugar until light and fluffy, about 2–3 minutes.
  3. Mix in mashed banana, egg (or flax egg), and vanilla until combined.
  4. Whisk flour, cream of tartar, baking soda, salt, and cinnamon in a separate bowl.
  5. Gradually add dry ingredients to wet, mixing until just combined.
  6. Cover and refrigerate for 30–60 minutes.
  7. Mix rolling sugar and cinnamon in a wide shallow bowl. Scoop 1.5 Tbsp dough, roll into balls, then coat thoroughly.
  8. Place 2 inches apart on prepared sheets and bake for 10–12 minutes until edges set and tops show crackling.
  9. Let cookies cool on the sheet for 5 minutes, then transfer to a rack to finish cooling.

Notes

For best results, avoid using underripe bananas. To reduce sugar, use alternatives and ensure to adjust accordingly. Incorporate chilling the dough to avoid excessive spreading.