Description
This banana cookies recipe is the best, hands down! Each bite is soft and chewy, infused with the rich flavor of brown butter and spiced with warm cinnamon.
Ingredients
Scale
- 10 tablespoons unsalted butter
- 2 cups (280 g) all-purpose flour
- 1 teaspoon baking soda
- 1 tablespoon cinnamon
- ½ teaspoon kosher salt
- 1 cup granulated sugar, plus more for rolling
- 1 egg yolk
- 1 teaspoon vanilla extract
- ½ cup mashed very ripe bananas
Instructions
- Preheat the oven to 350°F.
- Slice the butter into pieces and place it in a skillet over medium heat. Heat for about 5 minutes until it melts, turns foamy, and then becomes golden brown in color and smells nutty. Immediately remove from the heat and transfer to a bowl. Transfer to the freezer for 15 minutes to cool (you can also do this in advance and cool it to room temperature).
- In a medium bowl, whisk the flour, baking soda, cinnamon, and salt.
- Add the cooled browned butter to the bowl of a stand mixer. Add the sugar and mix on High speed for 1 minute, until light and fluffy. Add the egg yolk and vanilla extract, and beat on High speed for 1 minute. Add the mashed banana and mix just until incorporated, scraping once. Pour in the bowl of dry ingredients and mix on Low speed until just combined.
- Line a baking sheet with parchment paper. Place ¼ cup granulated sugar on a plate. Roll the dough in 1 ½ tablespoon balls, using a cookie scoop if possible, then roll the ball into the plate of sugar. Repeat to make 2 trays of 12 cookies (24 to 26 total).
- Add the trays to the oven and bake 12 to 13 minutes, until puffed, reversing the trays at the 7 minute mark (the cookies will settle into the crinkles when the cool.) Allow to cool on the pan 5 minutes before removing to a baking rack.
- Store at room temperature for about 1 week, refrigerated for 2 weeks (bring to room temperature before serving), or frozen for 3 months (un-iced cookies freeze best).
- Category: Dessert
- Method: Baked
- Cuisine: Cookies
- Diet: Vegetarian
