If you are looking for a delightful treat that combines the natural sweetness of ripe bananas with the soft, chewy goodness of a cookie, then you are absolutely going to love this Banana Drop Cookies Recipe. These cookies have that perfect balance of warm spices, buttery richness, and moist banana flavor, making them a fantastic snack or dessert any time of the day. They are simple to whisk up yet incredibly satisfying, a recipe that feels like a cozy hug in every bite.
Ingredients You’ll Need
Every ingredient in this Banana Drop Cookies Recipe plays an essential role in creating that irresistible taste and texture. From the fragrant ground cinnamon and nutmeg that add warmth, to the creamy butter and sugars that bring sweetness and structure, these components come together in perfect harmony. Here is everything you’ll want to have ready:
- 1 ½ cups all-purpose flour: The base that gives the cookies their structure and tenderness.
- ½ tsp baking soda: Helps the cookies rise just enough for a soft and airy texture.
- ½ tsp ground cinnamon: Adds a cozy, aromatic spice that complements the banana beautifully.
- ¼ tsp ground nutmeg: A subtle depth of flavor that enhances the overall warmth.
- ¼ tsp salt: Balances sweetness and brightens the cookie’s flavors.
- ½ cup unsalted butter, softened: Provides richness and a melt-in-your-mouth texture.
- ½ cup granulated sugar: Adds sweetness and a slight crunch.
- ½ cup brown sugar, packed: Brings moisture and a hint of caramel flavor.
- 1 large egg: Binds ingredients together and adds tenderness.
- 1 tsp vanilla extract: Enhances overall flavor with its sweet, floral notes.
- 1 cup mashed ripe bananas (about 2 medium bananas): The star ingredient that keeps these cookies moist, flavorful, and uniquely delightful.
- Optional Icing Ingredients: 1 cup powdered sugar, 1-2 tbsp milk, and ½ tsp vanilla extract to add a sweet finishing touch.
How to Make Banana Drop Cookies Recipe
Step 1: Prepare Your Oven and Baking Sheets
Start by preheating your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent sticking and help your Banana Drop Cookies bake evenly and come off the pan effortlessly. This small prep step saves you time later and ensures a smooth baking experience.
Step 2: Mix Your Dry Ingredients
In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt. This dry mixture adds the spice and structure your cookies need while distributing the leavening agent evenly through the dough. Setting this aside while you tackle the wet ingredients keeps things organized and efficient.
Step 3: Cream Butter and Sugars
In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture turns light and fluffy. This aeration step is what gives the cookies a tender crumb and slight chew. Then, beat in the egg and vanilla extract until everything is fully combined and smooth.
Step 4: Add Bananas and Combine
Fold the mashed ripe bananas into the buttery mixture. The bananas bring moisture and natural sweetness plus that lovely banana flavor that defines the recipe. Gradually incorporate the dry ingredients until just combined – be careful not to overmix or your cookies might turn out dense.
Step 5: Drop the Dough
Using a spoon, drop spoonfuls of the cookie dough about 2 inches apart onto the prepared baking sheets. This spacing helps the cookies spread out evenly without sticking together, ensuring each cookie maintains its perfect shape with a tender center and slightly crisp edges.
Step 6: Bake to Perfection
Bake the cookies for 10 to 12 minutes, or until the edges are lightly golden. Pay attention during the last few minutes to avoid overbaking. Once baked, allow your Banana Drop Cookies to cool on the baking sheets before transferring to a wire rack. Cooling on the sheet helps them set without breaking apart.
Step 7: Optional Icing
If you want to add a little extra sweetness and a pretty finishing touch, whisk together powdered sugar, milk, and vanilla extract until smooth. Drizzle this over the cooled cookies for a glossy, sweet glaze that elevates these Banana Drop Cookies Recipe treats even further.
How to Serve Banana Drop Cookies Recipe
Garnishes
While these cookies are delicious on their own, adding a sprinkle of chopped nuts like walnuts or pecans on top before baking can add delightful crunch and contrast. You can also serve with a dusting of cinnamon sugar or a drizzle of melted dark chocolate for added indulgence.
Side Dishes
Your Banana Drop Cookies pair wonderfully with a cold glass of milk or a warm cup of tea or coffee. For breakfast or brunch, try serving alongside a bowl of fresh berries or yogurt to balance the sweet, spiced flavors and round out the meal.
Creative Ways to Present
Arrange these cookies on a rustic wooden board alongside fresh banana slices, nuts, or small bowls of honey and jam for a charming dessert platter. You can even sandwich a dollop of cream cheese frosting or peanut butter between two cookies for an extra special treat!
Make Ahead and Storage
Storing Leftovers
Keep your Banana Drop Cookies fresh by storing them in an airtight container at room temperature for up to 3 days. This keeps them soft and moist, preserving that perfect texture that makes this Banana Drop Cookies Recipe so irresistible.
Freezing
If you want to enjoy these cookies later, you can freeze them in an airtight container or freezer bag for up to 2 months. Just be sure to layer parchment paper between cookies to prevent them from sticking together. When ready to eat, thaw at room temperature for gentle defrosting.
Reheating
Warm your cookies slightly in the microwave for about 10 seconds or in a preheated oven at 300°F for 5 minutes to bring back that just-baked softness. This is the perfect way to enjoy that freshly baked feeling any time.
FAQs
Can I substitute ingredients in the Banana Drop Cookies Recipe?
Absolutely! You can swap all-purpose flour for whole wheat if you want a nuttier flavor or add nuts and chocolate chips for extra texture. Just be mindful that substitutions might alter the cookie’s softness or baking time slightly.
How ripe should the bananas be?
The riper the bananas, the better. Overripe bananas with lots of brown spots are perfect because they are sweeter and mash easily, making your cookies moist and flavorful.
Can I make these cookies vegan or dairy-free?
Yes, by replacing butter with a plant-based margarine and using a flax egg (1 tbsp ground flaxseed mixed with 3 tbsp water) instead of a regular egg, you can easily turn this into a vegan-friendly Banana Drop Cookies Recipe.
Do I have to add the spices?
While cinnamon and nutmeg add warmth and depth, you can omit them if you prefer a more straightforward banana flavor. However, they do elevate the overall taste nicely.
Why are my cookies spreading too much?
This can happen if your butter is too soft or if the baking soda amount is off. Make sure your butter is softened but not melted, and measure ingredients carefully. Chilling the dough for 15-30 minutes before baking can also help control spreading.
Final Thoughts
There is something truly comforting about baking and sharing these Banana Drop Cookies Recipe delights. Whether you are whipping up a batch for a family gathering, a casual afternoon snack, or a special treat, these cookies bring warmth, sweetness, and a touch of nostalgia to any occasion. I encourage you to try making this recipe soon—you just might find your new go-to cookie that everyone will ask you to bake again and again.
Print
Banana Drop Cookies Recipe
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Banana Drop Cookies are soft, moist, and packed with the natural sweetness of ripe bananas. Flavored with warm cinnamon and nutmeg, these cookies are easy to make and perfect for a delicious snack or dessert. Optionally topped with a simple vanilla icing, they offer a delightful treat that combines classic cookie texture with fruity goodness.
Ingredients
Dry Ingredients
- 1 ½ cups all-purpose flour
- ½ tsp baking soda
- ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp salt
Wet Ingredients
- ½ cup unsalted butter, softened
- ½ cup granulated sugar
- ½ cup brown sugar, packed
- 1 large egg
- 1 tsp vanilla extract
- 1 cup mashed ripe bananas (about 2 medium bananas)
Optional Icing
- 1 cup powdered sugar
- 1–2 tbsp milk
- ½ tsp vanilla extract
Instructions
- Preheat oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking and ensure even baking.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, ground nutmeg, and salt; set this mixture aside.
- Cream butter and sugars: In a large bowl, cream together the softened unsalted butter, granulated sugar, and packed brown sugar until the mixture is light and fluffy. Then beat in the egg and vanilla extract until thoroughly combined.
- Add bananas and combine: Stir the mashed ripe bananas into the butter and sugar mixture until smooth. Gradually add the dry ingredient mixture, folding it in gently until just combined to avoid overmixing.
- Shape cookies: Drop spoonfuls of the cookie dough onto the prepared baking sheets, spacing each about 2 inches apart to allow room for spreading during baking.
- Bake cookies: Bake the cookies in the preheated oven for 10-12 minutes or until the edges turn lightly golden. Remove from oven and allow cookies to cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely.
- Prepare optional icing: In a small bowl, whisk together powdered sugar, milk (starting with 1 tbsp and adding more if needed for desired consistency), and vanilla extract. Drizzle the icing over the cooled cookies for an added sweet touch.
Notes
- Use very ripe bananas for the best flavor and natural sweetness.
- If you prefer less sweet cookies, reduce the sugar slightly.
- Make sure not to overmix the batter to keep the cookies tender and soft.
- The cookies can be stored in an airtight container at room temperature for up to 3 days or frozen for longer storage.
- The optional icing adds extra sweetness but can be omitted for a less sugary treat.
