Ingredients:
- 1¼ cups sugar
- 2/3 cup butter
- 1 teaspoon vanilla
- 1 cup banana; mashed well
- 2 Eggs, beaten
- 2¼ cup flour
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 1/2 teaspoon cinnamon
For topping (optional):
- 1/4 Cup sugar
- 1 teaspoon cinnamon
Directions:
- In a small bowl, combine flour, baking powder, baking soda, and salt, along with 1/2 teaspoon of cinnamon.
- Cream sugar, butter, and vanilla until light and fluffy.
- Add eggs and beat well. Stir in mashed banana.
- Slowly mix the dry ingredients into the wet mixture. Chill the dough for 30 minutes in the refrigerator.
- Preheat the oven to 400°F.
- Drop teaspoon-sized balls of dough two inches apart onto a baking sheet.
For topping (optional):
- Mix 1/4 cup sugar and 1 teaspoon cinnamon.
- Sprinkle the cinnamon sugar mixture over the top of each cookie before baking.
- Bake for 10-12 minutes or until the edges are golden brown.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack.
FAQS:
Q1: Can I use frozen bananas for this recipe?
Yes, just make sure to thaw and drain excess liquid before mashing.
Q2: Can I substitute margarine for butter?
While you can, butter provides a richer flavor.
Q3: Can I skip the chilling step?
Chilling helps with the cookies’ texture, but you can bake them right away if needed.
Q4: How do I store these cookies?
Store in an airtight container at room temperature for up to a week.
Conclusion:
There you have it – a delightful recipe for Banana Drop Cookies that’s perfect for satisfying your sweet tooth. These light and fluffy treats are not only a great way to use up overripe bananas but also a quick and easy option for any cookie lover. Whether enjoyed with a cup of tea or shared with friends, these cookies are sure to be a hit. So, preheat that oven, gather your ingredients, and let the aroma of freshly baked Banana Drop Cookies fill your kitchen!