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Soft Cinnamon & Banana Snickerdoodle Cookies

These banana snickerdoodle cookies, or just plain cinnamon banana cookies, are so pillowy soft, tender and slightly chewy. One of my favorite ways to use all those ripe bananas! These cookies has a prominent flavor of banana, with a hint of vanilla, cinnamon and nutmeg. They are the pumpkin snickerdoodles' all-year round sibling!

 

A person in a white woollen sweater, holding a basket of cookies.

 

Texture is number 2 when it comes to cookies, after flavor of course. And these cookies are soft, chewy and tender. They get their chewiness and tenderness from the cream of tartar (more on that below), brown sugar, and cornstarch.

 

If this sounds like something for you, I think you'll love these double chocolate caramel cookies as well.

 

Imagine biting into a slightly cooled Snickerdoodle dipped in a glass of cold milk. So just keep reading and get your butter out on the counter!

 

A stack of cut opened banana snickerdoodle cookies.

 

What are snickerdoodle cookies?

 

Snickerdoodle cookies are similar to regular sugar cookies, but they do share one difference: cream of tartar. The cream of tartar has two functions; it is an acid that provides the slight tang that snickerdoodles are known for, but also their soft chewiness. The cookies will be pillowy soft and tender, instead of crunchy.

 

Snickerdoodles are also rolled in a delicious mixture of cinnamon and sugar before baking. 

 

So... I'm not one to tell you you need to use cream of tartar in snickerdoodles, read under the next heading to understand why.

 

Flat lay view of snickerdoodle cookies on a cooling rack.

 

But why are they called snickerdoodles? Some think they are called snickerdoodles because of the German word 'Schneckennudeln’, which translates to 'crinkly noodles'.

 

However, people tend to disagree, and well, no one really knows. You can read more about the theories as to why they are called snickerdoodles here. 

 

What can replace cream of tartar in snickerdoodles?

 

As I mentioned, cream of tartar is an acid that gives a slight tang to your cookies, but also chewiness. However, I don't think that's important in these cookies. I've made them both with or without, and I can't say I really notice a difference.

 

Considering snickerdoodles usually have cream of tartar in them (although my pumpkin snickerdoodle cookies do not!), I chose that as the main version in the recipe. 

 

To replace cream of tartar, you also need to omit the baking soda, and instead of these two, use 2 ½ tsp baking powder. You can also try to replace some of the granulated sugar with brown sugar if you want chewier cookies. 

 

Easy peasy and very dreamy!

 

Cookies on a small white plate, coffee on the side.

 

Other banana recipes for your ripe bananas

 

Let's be honest. It is the ripe bananas on your counter that made you look for banana recipes! Bananas are great to use as a natural sweetener in baked goods and smoothies, but there are several other things we can do with them too - like these banana cookies.  

 

 

Cookies in a white plate on a wooden table.

 

From my fellow bloggers, I'd love to try these pumpkin banana muffins, banana bread cinnamon rolls, banana blondie brownies and raspberry banana bread

 

What to pair with banana snickerdoodle cookies

 

What do you think of when you think of cookies? It's milk, right? There's something so utterly comforting and nostalgic about cookies and milk.

 

To me, it has always been tea or hot chocolate. You can try this caffeine free honey ginger tea. I also love a classic hot chocolate (made with a mix of cocoa powder and real chocolate for the perfect balance), or a cinnamon orange hot chocolate.

 

For Fall I think this pumpkin spice latte, apple caramel latte macchiato or just plain homemade mulled apple cider is perfect.

 

Cookies and coffee on a wooden plate on a wooden table, next to a window with see through white curtains.

 

For Christmas I change it up with a cozy peppermint mochaNordic mulled gløgg or a creamy eggnog. Make sure you check out all these Christmas cookies while you're already in the Christmas Spirit.

 

This way you can enjoy these banana snickerdoodle cookies all year round and they will still give you a different mood and seasonal vibe!

 

Banana Snickerdoodle Cookies Recipe

 

Cookies ought to be really simple to make, and these definitely are! Mix all the dry ingredients in a small bowl; flour, cream of tartar*, baking soda, cornstarch, salt, cinnamon and nutmeg.

 

* Instead of cream of tartar, you can use 2 ½ teaspoon baking powder. You need to omit the baking soda too, if replacing the cream of tartar. For chewier cookies, try to replace some of the granulated sugar with brown sugar. 

 

Steps to make banana snickerdoodle cookies.

 

In a large bowl, cream room temperature butter for 2 minutes with a hand or stand mixer, before adding in both sugars. Mix until creamy (1), and add in vanilla and egg. Mix before adding in the mashed banana (2). Mix in the dry ingredients until just combined (3-4)

 

Chill for 1-2 hours to intensify the flavors and make the dough easier to shape into balls. In a small bowl, combine ½ cup sugar with 2 tablespoon cinnamon. Preheat oven to 350℉ (175℃).

 

How to shape and roll snickerdoodles.

 

Once chilled, shape the dough into balls, about 1 ½ tablespoon each (5). Roll in the cinnamon-sugar (6). Place on the baking sheet. Bake for 12-13 minutes or until slightly browned around the edges.

 

Let the cookies cool for 5 minutes on the baking sheet to firm up, before transferring them to a cooling rack.

 

Read above to see what I'd pair these banana snickerdoodle cookies with! And scroll down to find a printable recipe card. Enjoy!

 

Cookies on a wooden table, nude linen cloth draped along the sides.

 

Did you like this recipe? Here's more I think you'll like:

 

 

I’d love to hear your thoughts. Comment below or tag me @thegingerwithspice on Instagram. And don’t forget to Pin it for later! To make sure you’re never missing another recipe, please feel free to subscribe to my newsletter. As a thanks you will receive a free e-cookbook Travels Through the Seasons, with many delicious recipes from around the world that suit different seasons of the year. 

 

In order to keep the blog up and running this post may contain affiliate links, it will be at no extra cost to you, please read the disclosure for more information.

 

 

📖 Recipe

A stack of cut opened banana snickerdoodle cookies.

Soft Cinnamon & Banana Snickerdoodle Cookies

Yield: 40
Prep Time: 20 minutes
Cook Time: 12 minutes
Additional Time: 1 hour
Total Time: 1 hour 32 minutes

These banana snickerdoodle cookies, or cinnamon banana cookies, are so pillowy soft, slightly chewy and with a hint of vanilla, cinnamon and nutmeg.

Ingredients

  • 3 cups all-purpose flour (380g)
  • 2 teaspoon cornstarch
  • 2 teaspoon cream of tartar*
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon cinnamon
  • ½ teaspoon nutmeg
  • 2 sticks butter, room temperature (1 cup, 225g)
  • 1 cup granulated sugar (200g)
  • ½ cup brown sugar (100g)
  • 1 large egg yolk
  • 1 teaspoon vanilla extract
  • 2 large ripe bananas, mashed (¾ cup, 220g)

Cinnamon-Sugar

  • ¼ cup granulated sugar (50g)
  • 1 tablespoon cinnamon

Instructions

  1. In a medium bowl, whisk together dry ingredients: flour, cornstarch, cream of tartar and baking soda*, salt, cinnamon and nutmeg.
  2. In a large bowl, cream room temperature butter for 2 minutes with a hand or stand mixer, before adding in both sugars. Mix until creamy, add in vanilla and egg yolk. Mix before adding in the mashed banana. On low speed, mix in the dry ingredients until just combined.
  3. Chill for 1-2 hours (or even better, overnight!). In a small bowl, combine ¼ cup sugar with 1 tablespoon cinnamon. Pre-heat oven to 350℉ (175℃) and line baking sheets with parchment paper.
  4. Shape the dough into balls, about 1 ½ tablespoon each. Roll in the cinnamon-sugar. Place on the baking sheet. Bake for 11-12 minutes or until slightly browned around the edges. Let the cookies cool for 5 minutes on the baking sheet to firm up, before transferring them to a cooling rack.

Notes

* Cream of tartar makes the cookies slightly tangy and more chewy. You can omit it, and replace it with 2 ½ teaspoon baking powder, but then you also need to omit the baking soda. To make chewier cookies you can substitute some of the granulated sugar with more brown sugar.

Nutrition Information:
Yield: 40 Serving Size: 1
Amount Per Serving: Calories: 119Total Fat: 5gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 21mgSodium: 100mgCarbohydrates: 18gFiber: 1gSugar: 9gProtein: 1g

Nutrition information isn't always accurate, estimate for informational purposes only.

Did you make this recipe?

Please leave a comment on the blog or tag @thegingerwithspice on Instagram, I'd love to see!

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Jenna

Monday 1st of May 2023

I don't like banana bread [always heavy & "moist"], so looking for a cookie alternative. This was a BIG hit! SiL, nephews & niece couldn't stop eating them: the plate was empty with 15 minutes. Only change: coated with cinnamon-sugar before & after baking. So easy & all pantry staple ingredients; definitely will be my "go-to" for overripe nanners. Thanks for sharing!

Stine Mari | Ginger with Spice

Monday 1st of May 2023

Hi Jenna! I'm so glad everyone liked these cookies! If you give the cookie recipe a star review (it's in the recipe card), that would be mighty helpful for future readers too. Again, so happy you liked these. :)

Leslie

Saturday 8th of October 2022

I like the cookies but my first batch burned to a crisp. I lowered the oven temp to 350 and only baked for 11 minutes for my subsequent batches to get better results. Is 375 the right temperature? Most cookies bake at 350, including the other Snickerdoodle recipes that I checked.

Stine Mari | Ginger with Spice

Tuesday 11th of October 2022

Hi Leslie. I'm sorry the first batch burned. Some ovens are different, so mine have never burned at that temperature (I have tried several temperatures). However, that being said, I do think this is a typo! I checked my pumpkin snickerdoodle recipe too and there was a mistake when I converted from Celcius to Fahrenheit or the other way around. Thank you so much for bringing this to my attention, I have now fixed both recipes and I hope you'll give them another try!

MelissaLynn Roberts

Sunday 14th of November 2021

Just pulled these out of the oven! Didn't have cornstarch, so just substituted the same amount of flour. They turned out soft, moist and super fluffy...delicious!

Stine Mari | Ginger with Spice

Monday 15th of November 2021

Thank you so much, Melissa Lynn! Great call to substitute it with the same amount of flour. :)

Yvonne P

Sunday 20th of December 2020

I just made these cookies and they are really good! Soft in the middle, slightly crispy on the outside. A great way to use up old bananas! Thank you!

Stine Mari | Ginger with Spice

Sunday 20th of December 2020

Thank you for the feedback, Yvonne, I'm glad you liked them!

Lathiya

Tuesday 25th of August 2020

The snickerdoodle cookies look so good. Soft and moist. I loved the addition of banana in too.

Stine Mari | Ginger with Spice

Wednesday 26th of August 2020

Thank you so much, Lathiya.

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