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!
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.
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!
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 provide 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.
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 1/2 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!
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.
- Double Chocolate Banana Muffins – these are so, so moist and chocolatey!
- Healthy and Fluffy Banana Pancakes – my go-to recipe for ripe bananas!
- Gut Healing Green Smoothie – any kind of smoothie is perfect use of a ripe banana.
- Honey Cinnamon Swirl Banana Bread – this banana bread is filling, healthy and very delicious.
- Jamaican Jerk Quinoa Bowl with Fried Bananas – it doesn’t have to be only sweet recipes!
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.
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 1/2 tsp 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.
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), 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 1/2 cup sugar with 2 tbsp cinnamon. Pre-heat oven to 375F (190C).
Once chilled, shape the dough into balls, about 1 1/2 tbsp 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 5 minutes on the baking sheet to firm up, before transferring 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!
Did you like this recipe? Here’s more I think you’ll like:
- Vixen’s Eggnog Cookies with Maple Frosting
- Pumpkin Snickerdoodle Cookies
- Peanut Butter Chocolate Chip Cookies
- Fudgy Chocolate Crinkle Cookies
- Norwegian Gingerbread Cookies
- Norwegian Christmas Men Cookies (fluffy sugar cookies!)
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.
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- 3 cups all-purpose flour (380g)
- 2 tsp cornstarch
- 2 tsp cream of tartar*
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 2 sticks butter, room temperature (1 cup, 225g)
- 1 cup granulated sugar (200g)
- 1/2 cup brown sugar (100g)
- 1 large egg yolk
- 1 tsp vanilla extract
- 2 large ripe bananas, mashed (3/4 cup, 220g)
- 1/4 cup granulated sugar (50g)
- 1 tbsp cinnamon
- In a medium bowl, whisk together dry ingredients: flour, cornstarch, cream of tartar and baking soda*, salt, cinnamon and nutmeg.
- 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.
- Chill for 1-2 hours. In a small bowl, combine 1/4 cup sugar with 1 tbsp cinnamon. Pre-heat oven to 375F (190C) and line baking sheets with parchment paper.
- Shape the dough into balls, about 1 1/2 tbsp each. Roll in the cinnamon-sugar. Place on the baking sheet. Bake for 12-13 minutes or until slightly browned around the edges. Let the cookies cool 5 minutes on the baking sheet to firm up, before transferring to a cooling rack.
* Cream of tartar makes the cookies slightly tangy and more chewy. You can omit it, and replace it with 2 1/2 tsp 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.