Got ripe bananas? Whip up a batch of irresistibly soft and chewy cinnamon-spiced snickerdoodles, packed with sweet banana flavor. They’re absolutely delicious fresh out of the oven!
INGREDIENTS
- 2 large overripe bananas
- 2 1/2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1 1/3 cups granulated sugar
- 3/4 cup vegetable oil
- 1 tablespoon molasses
- 1 tablespoon vanilla extract
For rolling:
- 1/4 cup granulated sugar
- 1 tablespoon ground cinnamon
INSTRUCTIONS
- In a large bowl, mash the bananas until smooth with just a bit of texture. In a separate bowl, whisk together the flour, baking powder, and salt. Set aside.
- Add the sugar, oil, molasses, and vanilla extract to the mashed bananas. Beat with an electric mixer on medium speed for about 2 minutes until smooth. Gradually add the dry flour mixture, mixing until just combined.
- Cover the dough with plastic wrap and refrigerate for at least 45 minutes, or up to 1 day.
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a small bowl, combine the sugar and cinnamon for rolling. Roll the chilled dough into 1-inch balls (about 1 tablespoon of dough), then roll each ball in the cinnamon-sugar mixture. Place them on the prepared baking sheets about 2 inches apart and gently flatten each into a thick disk.
- Bake for 8-10 minutes, until the tops are crinkly and slightly puffed. Let the cookies cool completely on a wire rack.
- Enjoy!
