Banana Snickerdoodles
Not your regular snicker doodles, but doods with a little flair! These are eggless, super easy and a crowd pleaser!
Ingredients
- 1/2 c mashed ripe bananas (about 1.5 bananas)
- 3 c all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 2 sticks unsalted, room temperature butter (equal to 1 cup)
- 1 Tbsp vanilla extract
- 1 c white granulated sugar
- 1/4 c light brown sugar
Snickerdoodle Coating
- 1/4 c white sugar
- 1 tsp ground cinnamon
Instructions
- Preheat oven to 350 degrees F.
- Grease or line 3 cookie sheets with parchment paper.
- In a mixing bowl, use a mixer to cream together butter and sugars until smooth.
- Add in mashed banana and vanilla.
- In a separate mixing bowl, whisk together flour, baking soda, baking powder, salt and cinnamon.
- Add dry ingredients to wet ingredients in two batches, incorporating fully.
- Using a cookie scoop, roll dough into balls. (about a heaping spoon full).Once dough balls are formed, roll in the cinnamon/sugar coating and place on the baking sheet a few inches apart. These will not spread apart on the baking sheet like normal cookies, so you can do 3 rows by 5 rows.Once dough is placed on the cookie sheets, place the whole sheet in the freezer and freeze for 12 minutes. After freezing , bake at 350 for 10 minutes.Take cookies from oven and lightly "smash" each cookie with the bottom of a glass (or something flat). Let cool and serve!
Notes
You do not HAVE to smash the cookies with the galss at the end, but I like them a little flattened so they are more like a traditional snicker doodle. If you skip this step the cookies will be a little fluffier.
This recipe will yield about 36 cookies if you use a cookie scoop.