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Banana Cinnamon Cookies

These soft and chewy Banana Cinnamon Cookies, made with ripe bananas and aromatic cinnamon, are a cherished family favorite bringing warmth and nostalgia to any occasion.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American, Baking
Calories: 150
Ingredients Method Notes

Ingredients
  

For the cookies
  • 3/4 cup unsalted butter, softened Make sure it's at room temperature for easy mixing.
  • 1 1/2 cups granulated sugar This brings the sweetness needed to balance the bananas and spices.
  • 1 large egg Helps bind the cookies together, making them soft and chewy.
  • 2 medium bananas, mashed (about 1 cup) The star ingredient, ripe bananas add moisture and natural sweetness.
  • 1 tablespoon vanilla extract For an aromatic depth to the flavor.
  • 3 1/4 cups all-purpose flour Essential for structure. For best results, use a kitchen scale for precise measuring.
  • 1 teaspoon cream of tartar Adds a nice rise and texture; don’t skip this!
  • 1 teaspoon baking soda To help the cookies puff up just right.
  • 1/2 teaspoon kosher salt Balances out the sweetness.
  • 3 tablespoons granulated sugar (for rolling) A sweet touch for coating the cookies.
  • 3 teaspoons ground cinnamon (for rolling) A warm spice that elevates this recipe!

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C) so it’s hot and ready for cookies.
  2. Line three cookie sheets with parchment paper. This makes for easy clean-up and helps prevent sticking.
  3. In a stand mixer, beat together 3/4 cup softened unsalted butter and 1 1/2 cups granulated sugar for 2-3 minutes until light and fluffy.
  4. Add 1 large egg, 1 cup of mashed bananas, and 1 tablespoon vanilla extract. Mix until well combined and smooth.
  5. Gradually add 3 1/4 cups all-purpose flour, 1 teaspoon cream of tartar, 1 teaspoon baking soda, and 1/2 teaspoon kosher salt into the wet mixture. Mix until just combined; don’t overmix!
  6. Using a cookie scoop or tablespoon, scoop out rounded balls of dough and place them close together on your prepared cookie sheets.
  7. In a small bowl, mix together 3 tablespoons of granulated sugar and 3 teaspoons of ground cinnamon. Roll each dough ball in this mix before placing them 2 inches apart on the sheets.
  8. Pop the trays into the oven and bake for 8-10 minutes. Look for a light golden edge and a slightly soft center.
  9. Carefully transfer cookies to a wire rack to cool completely.

Notes

Don’t overbake; taking them out when they look slightly underdone will keep them chewy! You can chill the dough for 30 minutes to make it easier to handle if it’s too soft. Keep the cookies in an airtight container at room temperature for up to five days. For longer freshness, they can be frozen for up to three months.