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–+ servings
Banana Drop Cookies

Irresistibly Soft Banana Drop Cookies You’ll Love to Bake

Delightful Banana Drop Cookies that are soft and fluffy, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 12 minutes
Cooling Time 5 minutes
Total Time 32 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Base
  • 2 cups all-purpose flour can use gluten-free blend as substitute
  • 1 teaspoon baking soda helps achieve a light and fluffy texture
  • 1 teaspoon ground cinnamon adjust based on flavor preference
  • 0.5 teaspoon ground nutmeg optional
  • 1 pinch salt enhances overall flavor
  • 0.5 cups unsalted butter must be softened
  • 0.5 cups granulated sugar sweetens the dough
  • 0.5 cups brown sugar can substitute with coconut sugar
  • 1 large egg binds ingredients
  • 1 teaspoon vanilla extract deepens flavor
  • 1 cups mashed ripe bananas about 2 medium bananas
For the Optional Icing
  • 1 cups powdered sugar sweetens and adds creamy texture
  • 1-2 tablespoons milk adjust for desired icing consistency
For Optional Add-ins
  • 0.5-1 cups chopped nuts or chocolate chips add for extra flavor and texture

Equipment

  • Mixing bowls
  • Electric Mixer
  • Baking Sheets
  • Parchment Paper
  • Whisk
  • Cookie Scoop

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
  2. In a mixing bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon of baking soda, 1 teaspoon of ground cinnamon, ½ teaspoon of ground nutmeg, and a pinch of salt.
  3. In a separate bowl, beat together ½ cup of softened unsalted butter with ½ cup of granulated sugar and ½ cup of brown sugar.
  4. Add one egg and 1 teaspoon of vanilla extract to the butter-sugar mixture and mix thoroughly.
  5. Gently stir in 1 cup of mashed ripe bananas until smooth.
  6. Gradually fold the dry ingredient mixture into the banana batter until just combined.
  7. Drop heaping tablespoons of dough onto the baking sheets, spacing them about 2 inches apart.
  8. Bake for 10-12 minutes until edges are lightly golden and centers are soft.
  9. Cool on the baking sheets for about 5 minutes before transferring to a wire rack.
  10. For icing, whisk together 1 cup of powdered sugar, 1-2 tablespoons of milk, and a splash of vanilla extract.

Nutrition

Serving: 1cookieCalories: 120kcalCarbohydrates: 17gProtein: 1gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gCholesterol: 15mgSodium: 70mgPotassium: 100mgFiber: 0.5gSugar: 8gVitamin A: 100IUVitamin C: 0.3mgCalcium: 10mgIron: 0.5mg

Notes

Use ripe bananas for maximum sweetness and avoid overmixing the dough for fluffiness. Customize with nuts or chocolate chips but don’t overload the dough.

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