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No spread banana snickerdoodle cookie

9) No-Spread Banana Snickerdoodle Cookies

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Prep Time 15 minutes
Cook Time 12 minutes
Cooling Time 5 minutes
Total Time 32 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 1 cup mashed ripe bananas about 2 medium
  • 1/2 cup unsalted butter softened
  • 3/4 cup granulated sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 1 3/4 cups all-purpose flour
  • 1 1/2 tsp cream of tartar
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 2 tsp ground cinnamon for coating
  • 2 tbsp granulated sugar for coating

Method
 

  1. Heat oven to 350°F (175°C); parchment-line sheet.
  2. Cream butter and 3/4 cup sugar light; beat in egg, vanilla, and banana.
  3. Whisk flour, cream of tartar, baking soda, and salt; fold into wet just until combined.
  4. Mix 2 tsp cinnamon and 2 tbsp sugar in shallow bowl; roll 2-tablespoon portions in mixture.
  5. Place 2 inches apart; slightly palm-flatten. Bake 10–12 minutes until edges set and centers soft.
  6. Cool on pan 5 minutes; transfer to rack to finish cooling.