I love when I try a twist on a recipe and it comes out great! For these cookies I used banana in a recipe that called for pumpkin and the results are oh-so-tasty. These banana sugar cookies taste like banana bread with a sweet crispy edge. I debated calling them banana bread cookies. Don thought they should be called banana snickerdoodles. But I settled on banana sugar cookies because they are light and fluffy just like a sugar cookie.
Banana Sugar Cookies
Makes 3 1/2 dozen
1 1/2 cups sugar (plus 1/2 c. more for rolling dough)
1 1/2 cups all purpose flour
1/2 t. baking powder
1/2 t. salt
1/2 t. cinnamon (plus 1/2 t. for rolling dough)
1/4 t. Penzey's apple pie spice (or pumpkin pie spice)
14 T. unsalted butter, room temperature
2 t. vanilla extract
1 egg yolk
2 ripe bananas, mashed
Cinnamon Sugar: 1/2 c. sugar and 1 heaping t. cinnamon
1. In large bowl whisk together the flour, baking powder, salt, 1/2 t. cinnamon and apple pie spice.
2. With your mixer on medium, cream the butter and sugar until light and fluffy.
3. Add the egg yolk, vanilla, and banana until well combined.
4. Slowly add the flour mixture to the butter mixture until well combined. Chill 20 minutes.
5. Preheat oven to 350 degrees
6. Line your baking sheets with parchment or a Silpat liner.
7. Roll the dough into one inch sized balls. Roll in cinnamon sugar. Place on baking sheet 2 inches apart. Press down lightly with the bottom of a glass (lightly buttered.)
8. Bake for 15 minutes.
9. Cool on a wire rack.