Banana Sugar Cookies
I accidentally invented this recipe for banana sugar cookies and I am so excited to finally share it. One Christmas, I made Granny a few batches of cookies. She said that she loved them and shared them with her friends. But she couldn’t share the beach cookies from www.chefchloe.com because, as she put it “there is a limit to my generosity.” That about sums up how I feel about these cookies. I love making them and I love sharing them, but I always put a
lot few aside just for me.
Banana sugar cookies are the most delicious sugar cookie with a twist, and no one can get enough. The unexpected pop of flavor will have everyone asking for more cookies and for your secret recipe! The recipe is no longer a secret.
- 1 1/2 c sugar
- 2 1/2 c flour
- 1/2 t baking powder
- 1/2 t salt
- 1/2 t cinnamon
- 1 3/4 stick butter at room temp
- 2 t vanilla
- 1 egg
- 1/2 C banana purée (about one large ripe banana)
- 1/4 c sugar for rolling
- 1/4 c light brown sugar for rolling
In a large mixing bowl, whisk together 1 1/2 c sugar, flour, baking powder, salt, and cinnamon.
In a medium mixing bowl, beat the butter until creamy. Add in the vanilla, egg, and banana purée, and beat at medium speed until well mixed.
Pour the liquid mixture into the flour mixture and beat until well mixed and a soft cookie dough forms. Cover mixing bowl and refrigerate for an hour or more. Even overnight is fine.
Preheat oven to 350. Roll batter into 1 inch balls. Roll balls in mixture of half granulated and half brown sugar. 1/4 c of each should be enough, but add more if needed.
Place cookies on parchment paper covered cookie sheets with about 2 inches in between. Press them down slightly. Bake for 7 minutes. Turn the cookie sheet and bake for 7 minutes more.