What is better than a snickerdoodle cookie? A banana snickerdoodle! I have fallen in love with these banana infused cookies from my childhood. This recipe, courtesy of the Noble Pig is just as easy as the original recipe. And since it is filled with ripe banana, it is yet another way to use up those ripe bananas you have sitting around. But best of all, it is delicious. So delicious that these cookies have become the new favorite in my house and I need to make a double batch since a single one just isn’t enough.
3 cups all purpose flour
1 tablespoon cream of tarter
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1 cup vegetable shortening
1 1/2 cups sugar
1 medium banana, very ripe
1/2 teaspoon vanilla extract
For the coating:
1 teaspoon ground cinnamon
1/2 cup sugar
- Preheat the oven to 400 degrees. Line a baking sheet with parchment paper and set aside.
- In a medium bowl, whisk together the flour, cream of tartar, baking soda and salt. Set aside.
- In a large bowl cream together the shortening and sugar until well blended.
- Add in the eggs, banana and vanilla extract, mixing well.
- Add flour mixture and mix until just blended.
- Combine the cinnamon and sugar in a shallow bowl.
- Using a tablespoon sized scoop, form balls with the dough and drop them into the cinnamon and sugar mixture, using your hands to roll the balls until coated. The dough will be very soft but the sugar coating will firm it up.
- Place the balls on the prepared baking sheet about 2 inches apart.
- Bake for 9 minutes or until the cookies are set and the edges are just beginning to brown.
- Remove the cookies from the oven and allow to sit for 2 minutes before moving the cookies to a wire rack to cool completely.
Yields: 3 dozen cookies