Banana Drop Cookies

Delight in the soft, fluffy goodness of Banana Drop Cookies, perfectly spiced with cinnamon and nutmeg. These easy-to-make cookies are a great way to use up ripe bananas and make a wonderful treat for any occasion. Enjoy them as-is or add a sweet icing drizzle for a little extra indulgence!

Ingredients:

1 ½ cups all-purpose flour
½ tsp baking soda
½ tsp ground cinnamon
¼ tsp ground nutmeg
¼ tsp salt
½ cup unsalted butter, softened
½ cup granulated sugar
1 large egg
½ cup brown sugar, packed
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

Directions:

Preheat Your Oven
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent the cookies from sticking.
Prepare the Dry Ingredients
In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt. Set aside.
Cream Butter and Sugars
In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Beat in the egg and vanilla extract until well combined.
Mix in Bananas and Dry Ingredients
Stir in the mashed ripe bananas until smooth. Gradually add the dry ingredients, mixing until just combined. Be careful not to overmix for a tender texture.
Drop the Dough
Use a spoon or cookie scoop to drop spoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake the Cookies
Bake for 10-12 minutes, or until the edges are lightly golden. Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Optional Icing
If desired, whisk together powdered sugar, milk, and vanilla extract. Drizzle over the cooled cookies for a sweet finishing touch.

Serving Tips:

Presentation: Serve your cookies on a decorative platter, and consider adding a dusting of powdered sugar or an icing drizzle for visual appeal.
Pairing: These cookies go wonderfully with a glass of milk, a cup of coffee, or tea. They also make a perfect addition to a dessert table at gatherings.
Cookie Sandwiches: For an extra fun twist, sandwich cream cheese frosting or whipped cream between two cookies for a delicious treat.
Warm Up: Reheat the cookies briefly in the microwave to enjoy their soft, warm texture.

Storage Tips:

Room Temperature: Store cookies in an airtight container at room temperature for up to 5 days to keep them soft and fresh.
Refrigeration: If you live in a warm climate, store cookies in the fridge to extend their shelf life, but be sure they are sealed properly.
Freezing:
- Baked Cookies: Place them in a single layer on a baking sheet to freeze. Once solid, transfer to a freezer-safe bag. They can be stored for up to 3 months.
- Cookie Dough: Freeze unbaked dough by scooping onto a sheet and freezing until solid. Transfer to a freezer-safe bag and bake with an extra minute or two of cooking time.

Related Recipes:

Banana Bread Cake with Cream Cheese Frosting
Old-Fashioned Caramel Icing
Best Banana Bread

FAQs:

Can I use frozen bananas for this recipe?
Yes, thaw and drain any excess moisture from frozen bananas before mashing. They tend to be sweeter and add great flavor to the cookies.
How can I make these cookies gluten-free?
Use a 1:1 gluten-free flour blend to replace all-purpose flour, and ensure other ingredients are also gluten-free.
Can I add nuts or chocolate chips?
Absolutely! Add ½ to 1 cup of chopped nuts (like walnuts or pecans) or chocolate chips for added flavor and texture.
How do I know when the cookies are done?
The cookies are ready when the edges are golden and the centers look set. The cookies may still appear soft in the center but will firm up as they cool.

Conclusion:

These Banana Drop Cookies are a delicious, comforting treat, bringing out the sweet, spiced flavors of ripe bananas. Whether you enjoy them fresh from the oven or with a touch of icing, they’re perfect for any occasion. So grab those ripe bananas and start baking!