Banana Cookies are soft cookies topped with a brown sugar frosting. These soft cookies have the taste of banana bread, but a little sweetness from the brown sugar frosting.
Cookies are one of my favorite things to bake. These banana cookies are a family favorite. They are soft and the brown sugar is the perfect frosting for a touch more of sweetness and flavor.
This recipe is a great way to use overripe bananas that you may have sitting around at your house. Usually, overripe bananas are used for banana bread at our house, but this is a nice change once in a while.
- When it comes to bananas, use overripe bananas. They will give the cookies more of a banana flavor.
- If you don’t have a cookie scoop for scooping the cookie dough, use two teaspoons. Make sure you have a nice round scoop of dough and push the dough off the spoon with the second spoon.
- The cookies are done when the cookies are lightly brown. Also if you touch the top of the cookie with your fingertip and it springs back up the cookies are done.
- If the frosting gets too thick and it is too hard to spread on the cookie add a little bit of cream and beat in.
- These cookies freeze well. Place in an airtight container for freezing for up to 3 months.
Steps for making Banana Cookies
Preheat the oven to 350 degrees F. Prepare the baking sheet
In a large bowl combine the brown sugar, sugar, and butter. With an electric mixer mix until well combined.
Add the eggs and mix in, add the mashed bananas and mix well.
Combine the flour, baking soda, salt, and cinnamon. Add to the cream mixture and mix well.
Drop by rounded teaspoons onto the prepared baking sheet. Bake for 12 to 14 minutes.
Once the cookies are done baking, remove and cool on a cooling rack.
While the cookies are cooling make the frosting.
Combine the butter, brown sugar, and cream in a small saucepan Bring to a boil for about one minute and add vanilla. Add enough powdered sugar for the right consistency. Frost the cookies
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If you make these banana cookies I would love to hear about it! Please leave me a comment and a rating.
- 1/2 cup butter
- 1/2 cup sugar
- 1/2 cup brown sugar
- 2 large eggs
- 2 large bananas about 1 cup
- 3 1/4 cup flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 2 tablespoon butter
- 3 tablespoons brown sugar
- 3 tablespoons heavy cream
- 1 1/4 cups powdered sugar
- Preheat the oven to 350 degrees F. Prepare a baking sheet with parchment paper, a baking mat, or lightly greased.
- In a large mixing bowl add the sugar, brown sugar, and butter. With an electric mix cream until well blended.
- Beat the eggs into the butter and brown sugar mixture until well blended, add the mashed banana and mix well.
- Combine the flour, baking soda, salt, and cinnamon. Add to the cream mixture and mix well.
- Drop by round teaspoons onto prepared baking sheets.
- Bake for 10 to 12 minutes or until cookies are lightly brown and spring back when lightly touched.
- Remove the cookies from the cookie sheet and cool them on a cooling rack.
- While the cookies are cooling prepare the frosting.
- In a small saucepan add the butter, brown sugar, and cream. Over medium heat bring to a boil, stirring constantly.
- Reduce the heat and continue to cook for about one minute.
- Remove from the heat and stir in the vanilla.
- Gradually stir in powdered sugar until you have the right consistency for frosting. Beat until smooth.
- Frost the cookies when completely cooled.
- Pick overripe bananas for this recipe. It will give the cookies more flavor.
- Cookies are done when they are slightly brown and when lightly touched they spring back.
- If the frosting gets too thick and hard to spread add a little cream and beat in.
- These cookies freeze well. Place in an airtight container in the freezer up to 3 months.
This recipe was originally published on October 25, 2012. It has been updated with new content and pictures on September 8, 2022