Covered with a cinnamon cream cheese frosting and chopped nuts these Banana Cookies are the ultimate flavorful cookie recipe. Easy, fun and absolutely satisfying.
I love cookies! It has been a hot minute since I posted cookies, which is weird because I have a lot of them that I want to post and show you guys, but I figured I would wait.
I really wanted to start off with these epically delicious Banana Cookies. Let me tell you, if you have never had a banana cookie in your life, try these and you’ll immediately fall in love.
I’m serious, totally not being biased here. They are crispy at the edges and soft in the middle just like I love my cookies. then they are topped off with a cinnamon cream cheese frosting.
I couldn’t just stop with the cookie itself, I had to be a little extra on these ones. They deserved the frosting, I deserved the frosting, we all deceiver the frosting!
That really is what levels up these Banana Cookies from all the rest out there. Top it with some chopped nuts and it’s like heaven in your mouth, mini banana breads in bite sized form!
Are you sick of me telling you about how good these cookies are yet or do you want me too tell you some more? How about you make them and come back and tell me what you think? Deal?
Some of our other favorite banana recipes that we have on our site include: Easy Banana Cake, Banana Bread Truffles and Banana Pancakes!
WHY THIS RECIPE WORKS:
- Simple pantry staple ingredients come together to help make this cookie.
- The frosting really gives it extra flavor and pairs so well with the recipe itself.
- Topping with chopped nuts not only gives you that true banana dessert feel, you can top with your favorite type or omit them all together.
INGREDIENTS NEEDED (FULL RECIPE AT BOTTOM):
All-purpose flour
Cinnamon
Baking soda
Salt
Unsalted butter
Light brown sugar
Granulated sugar
Banana
Egg
Vanilla extract
Cream cheese, softened
Powdered sugar
Walnuts
HOW TO MAKE BANANA COOKIES, STEP BY STEP:
- Place the flour, cinnamon, baking soda, and salt in a medium-sized bowl and whisk together until combined, set aside.
- In the body of a stand mixer cream together the butter, brown sugar, and granulated sugar until well mixed, light and fluffy on medium-low speed.
- Add in the banana, egg, and vanilla, mix until combined, scrape down the sides as needed.
- Add in half of the flour mixture and mix until combined on low speed. Scrape down the sides and add the rest of the flour mixture, do not over mix.
- Line a sheet tray with parchment paper and place 2-tablespoon sized dollops of the cookie dough about 1-inch apart.
- Cover with plastic wrap and place in the fridge for at least 2 hours, overnight is best.
- When you are ready to bake, preheat the oven to 350°F. Line two sheet trays with parchment paper.
- Using your hands, roll the dough balls into circles. Place the dough balls on the baking sheet about 2 inches apart.
- Bake for 12-14 minutes until they are puffed, the tops are not wet and the edges are golden brown. Let cool completely on the sheet tray.
- While the cookies are cooling, make the frosting by placing the cream cheese and butter in a medium-sized bowl. Using a hand mixer, mix until smooth.
- Add in the powdered sugar, vanilla, and ground cinnamon, mix again until smooth and combined.
- Top the cookies with a smear of cream cheese frosting and garnish with the chopped walnuts.
I know it seems like a lot of steps but trust me, these cookies are worth it. The chilling is super essential for these to get the delicious texture that they have.
WHY DO YOU CHILL COOKIE DOUGH?
Chilling cookie dough before baking allows the fat (butter) in the cookies to cool. When the cookies are baking, the fat in the cookie dough then takes longer to melt than if they remained at room temperature.
The longer the fat remains cold or solid, the less the cookies spread. Also the sugar in the dough gradually absorbs liquid.
DO I HAVE TO FROST THESE COOKIES?
If you are not a huge fan of frosting you absolutely can omit it. I really thing that it really gives the cookies a leg up, but they are also great without it.
Also if you’re not a fan of cream cheese frosting you can use any of your favorite frostings as well, chocolate, vanilla, caramel, etc. Make these what you love.
HOW TO STORE:
You can make the cookie dough and chill it in the refrigerator for up to 3 days before baking these cookies.
These Banana Cookies can be stored in the refrigerator in an airtight container for up to 1 week,
You can also freeze these cookies. You can freeze baked or unbaked. To freeze the dough, make dough per recipe, line a baking sheet with parchment paper and using a cookie scoop drop your dough next to one another and place in freezer until solid, then remove and place in ziploc bags, the dough will keep around 6 months. Bake frozen cookie dough balls for an extra minute, no need to thaw.
To freeze baked cookies (frosted or unfrosted) let them fully cool then place on a parchment paper lined cookie sheet and freeze. Once frozen, remove to freezer bags and place in freezer, they should keep 3-4 months.
To defrost let them come to room temperature on counter top.
TIPS AND TRICKS:
- We like to use a mixture of brown sugar and granulated sugar in this recipe, if you want a richer flavor you can use all brown sugar.
- These cookies need to chill be for baking, please do not skip this step.
- The frosting really makes these, I highly recommend it! If you are not a fan you can omit if you’d like.
- These can easily be doubled to make more or save some for later.
- These can be frozen, see my tips above
- Use your favorite chopped nuts for the topping, or mix into the cookie batter I you like. We use walnuts.
If you want that perfectly delicious, soft and addictive cookie then you absolutely have to make a batch of my Banana Cookies ASAP!
If you like this recipe you might also like:
If you’ve tried these BANANA COOKIES or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK and INSTAGRAM to see more amazing recipes and what shenanigans I’m getting into!
Banana Cookies
Ingredients
- 2 cups all-purpose flour
- 1 tsp ground cinnamon
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup unsalted butter softened
- 3/4 cup light brown sugar packed
- 1/4 cup granulated sugar
- 1/3 cup mashed ripe banana about 1 small
- 1 large egg
- 1 tsp vanilla extract
Cinnamon Cream Cheese Frosting:
- 4 oz cream cheese softened
- 2 Tbs unsalted butter softened
- 1 3/4 cup powdered sugar
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon
- 1/3 cup chopped walnuts
Instructions
- Place the flour, cinnamon, baking soda, and salt in a medium-sized bowl and whisk together until combined, set aside.
- In the body of a stand mixer cream together the butter, brown sugar, and granulated sugar until well mixed, light and fluffy on medium-low speed.
- Add in the banana, egg, and vanilla, mix until combined, scrape down the sides as needed.
- Add in half of the flour mixture and mix until combined on low speed. Scrape down the sides and add the rest of the flour mixture, do not over mix.
- Line a sheet tray with parchment paper and place 2-tablespoon sized dollops of the cookie dough about 1-inch apart.
- Cover with plastic wrap and place in the fridge for at least 2 hours, overnight is best.
- When you are ready to bake, preheat the oven to 350°F. Line two sheet trays with parchment paper.
- Using your hands, roll the dough balls into circles. Place the dough balls on the baking sheet about 2 inches apart.
- Bake for 12-14 minutes until they are puffed, the tops are not wet and the edges are golden brown. Let cool completely on the sheet tray.
- While the cookies are cooling, make the frosting by placing the cream cheese and butter in a medium-sized bowl. Using a hand mixer, mix until smooth.
- Add in the powdered sugar, vanilla, and ground cinnamon, mix again until smooth and combined.
- Top the cookies with a smear of cream cheese frosting and garnish with the chopped walnuts.
Nutrition
Tornadough Alli is not a nutritionist or dietitian, and any nutritional information shared is an estimate. If calorie count and nutritional value is important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and values can vary depending on which brands were used.
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