Banana Spice Cookies – The Delish Recipe

Moist bananas and warm spices come together in perfect harmony in these scrumptious Banana Spice Cookies.

Soft and chewy on the inside, crispy on the outside, these sweet treats are infused with the comforting aromas of cinnamon, nutmeg, and cloves – a delightful twist on a classic cookie recipe.

Ready Time

45 mins

Yields

9 servings

Ingredients

2 1/4 cups all-purpose flour
1 tsp baking soda
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground cloves
1/4 tsp salt
1 cup unsalted butter, softened
3/4 cup white granulated sugar
1/2 cup brown sugar
2 large eggs
2 ripe bananas, mashed
1 tsp vanilla extract

Instructions

Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper or a silicone mat. In a medium bowl, whisk together flour, baking soda, cinnamon, nutmeg, cloves, and salt.

Set aside.

In a large bowl, use an electric mixer to cream together the butter and sugars until light and fluffy, about 2-3 minutes. Beat in the eggs one at a time, followed by the mashed bananas and vanilla extract.

Gradually mix in the flour mixture until just combined, being careful not to overmix.

Scoop tablespoon-sized balls of dough onto the prepared baking sheet, leaving about 2 inches of space between each cookie. Bake for 12-14 minutes or until the edges are lightly golden.

Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Makes 9 cookies.

Notes

These cookies will keep at room temperature in an airtight container for up to 3 days or can be frozen for up to 2 months. Use very ripe bananas for the best flavor, and make sure to mash them well so they’re smooth and creamy.

If you want a crisper cookie, bake for 14 minutes.

If you prefer a chewier cookie, bake for 12 minutes. These cookies will be slightly soft in the center, which is perfect for a delicious banana flavor.

You can also add chopped walnuts or pecans to the dough for an extra crunchy texture.

To ensure the cookies don’t spread too much, make sure to chill the dough in the refrigerator for at least 30 minutes before baking. Use high-quality vanilla extract for the best flavor.