Soft Banana Bread Cookies Recipe With Vanilla Glaze

There’s something so comforting about the smell of bananas and warm spices baking in the kitchen, isn’t there? It instantly takes me back to childhood afternoons filled with homemade treats and family gatherings. If you love the nostalgic flavor of banana bread but want a fun, bite-sized twist, you’re going to adore these Banana Bread Cookies. They’re soft, tender, and topped with a luscious vanilla glaze that makes every bite feel like a little celebration.

What I love most about this recipe is how quick and simple it is to whip up. Unlike traditional banana bread, which can take a good hour to bake and cool, these cookies bake in just 10 to 12 minutes, making them perfect for a last-minute dessert or snack. Plus, they’re so giftable! Imagine wrapping up a batch in a pretty box or tin and sharing that homemade goodness with friends and neighbors. Trust me, these cookies will be a crowd-pleaser at any gathering.

Why You’ll Love Banana Bread Cookies

• Fast: Ready in under 30 minutes from start to finish.
• Easy: Simple ingredients and straightforward steps.
• Giftable: Perfect for sending love through baked goods.
• Crowd-pleasing: Everyone loves the familiar banana bread flavor in cookie form!

Ingredients

Let’s take a closer look at what goes into these Banana Bread Cookies. You probably have most of these already in your pantry, which makes this recipe even easier to dive into.

• All-purpose flour (2 cups): The base of our cookies, providing structure.
• Baking soda (1 teaspoon): Helps the cookies rise just enough for a soft, tender texture.
• Fine salt (½ teaspoon): Balances the sweetness and enhances the banana flavor.
• Butter-flavored shortening (1 cup): This adds a subtle buttery taste and keeps the cookies soft and moist. I find it helps achieve that melt-in-your-mouth texture.
• Granulated sugar (1 cup): Sweetens the dough without overpowering the banana.
• Medium ripe banana, mashed (1): The star of the show! Ripe bananas add natural sweetness and moisture.
• Large eggs, room temperature (2): Provide richness and help bind the dough together.
• Pure vanilla extract (1 teaspoon): Adds a lovely warm aroma that complements the banana perfectly.

For the glaze, you’ll need:

• Confectioners’ sugar (⅓ cup): For that smooth, sweet coating.
• Unsalted butter, softened (3 tablespoons): Adds richness and a creamy texture.
• Milk (1 tablespoon): To thin the glaze to the perfect consistency.
• Pure vanilla extract (1 teaspoon): Enhances the glaze with a sweet, fragrant note.

This glaze is what really takes these cookies from good to unforgettable, making each bite just a little more special.

How to Make Banana Bread Cookies

Ready to bake? Follow along with me, and I’ll guide you through every step to get these delicious cookies on your table.

1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper. This prep keeps your cookies from sticking and helps with even baking.
2. Mix your dry ingredients. In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. This ensures that your leavening is evenly distributed for perfect cookie rise.
3. Cream the shortening and sugar. In a large bowl, use an electric mixer on medium speed to beat the butter-flavored shortening and granulated sugar until smooth and creamy—about 2 to 3 minutes. This step is key for a light and tender cookie texture.
4. Add the mashed banana. Mix it in until evenly combined. The banana adds natural moisture and sweetness that make these cookies truly special.
5. Incorporate the eggs. Add them one at a time, beating well after each addition. Don’t skip this! It helps keep the batter smooth and well combined. Stir in the vanilla extract next.
6. Combine wet and dry ingredients. Gradually add the flour mixture to the wet batter on low speed. Mix just until no flour streaks remain—be careful not to overmix, or your cookies might turn out tough instead of soft.
7. Shape your cookies. Drop rounded tablespoon-sized portions (about 1½ tablespoons each) onto the prepared baking sheets. Space them about 2 inches apart to give them room to spread slightly without merging.
8. Bake one sheet at a time on the center rack for 10 to 12 minutes. Rotate the sheet halfway through baking to ensure even color and texture. You’ll know they’re done when the edges are lightly golden and the centers spring back when gently pressed.
9. Prepare the glaze while the cookies bake. Beat the softened butter and confectioners’ sugar until smooth. Add the vanilla extract and 1 tablespoon of milk, mixing until the glaze is glossy and pourable. If it’s too thick, add a tiny splash more milk.
10. Glaze your cookies. Transfer the baked cookies to a wire rack. While they’re still warm, drizzle the glaze generously over the tops. This creates a delightful contrast between the soft cookie and the sweet, creamy icing.
11. Let the glaze set. Allow the cookies to rest for at least 25 minutes before serving or storing. This gives the glaze time to firm up just right.

That’s it! You’ve got a batch of soft, flavorful Banana Bread Cookies that are sure to bring smiles.

Substitutions & Additions

One of the best things about this recipe is how adaptable it is. Feel free to customize to your taste or what you have on hand.

• Butter instead of shortening: You can swap the butter-flavored shortening for an equal amount of unsalted butter if you prefer. This will add a richer, more traditional buttery flavor, though the texture might be slightly different—more tender but a bit less soft.
• Brown sugar for granulated sugar: Replacing some or all of the granulated sugar with brown sugar adds a lovely caramel note and extra moisture, which pairs beautifully with bananas.
• Add nuts or chocolate chips: Stir in ½ cup chopped walnuts, pecans, or even chocolate chips for a fun texture and flavor boost. It’s a great way to make these cookies your own.
• Gluten-free option: Use a 1:1 gluten-free baking flour blend in place of all-purpose flour. Just be sure your blend contains xanthan gum or another binder for best results.
• Spices: Add a dash of cinnamon or nutmeg to the dry ingredients for an extra warm, cozy flavor—especially nice in fall and winter.
• Swap milk for a dairy-free alternative: If you need to keep this dairy-free, try almond milk or oat milk in the glaze. It works just as well!

If you love the banana flavor but want to try something a little different, you might also enjoy the Pumpkin Banana Loaf—a perfect seasonal twist to keep your baking exciting.

Tips for Success

To help your Banana Bread Cookies turn out perfectly every time, here are some of my favorite tips and tricks:

• Don’t overmix the dough. Once you add the dry ingredients, mix just until combined. Overmixing develops gluten and can make cookies tough.
• Use ripe bananas. The riper, the better! They’re sweeter and more flavorful, which really shines in this recipe.
• Room temperature eggs. This helps them mix in more evenly, creating a smoother dough.
• Measure flour correctly. Too much flour can dry out cookies. Use a spoon to lightly fill your measuring cup and level it off with a knife.
• Bake one sheet at a time. This ensures even heat distribution and consistent results.
• Don’t skip the glaze. It adds a beautiful finish and extra flavor—plus, it looks so pretty!
• Prep ahead: You can make the dough a day ahead. Wrap it tightly and refrigerate. Just bring it back to room temperature before scooping and baking.

If you happen to love baking cookies, you might also enjoy my recipe for Earl Grey Cookies. They’re just as simple but offer a unique, fragrant flavor that’s a real crowd-pleaser.

How to Store Banana Bread Cookies

Storage is easy with these cookies, and because they’re so moist, they stay fresh for quite a while.

• At room temperature: Store your glazed cookies in an airtight container. They’ll stay soft and tasty for up to 4 days.
• In the refrigerator: If you want to keep them longer, store in an airtight container and refrigerate for up to a week. Just bring them back to room temperature before serving for the best flavor and texture.
• Freezing: Both the baked cookies and the unbaked dough freeze well. For baked cookies, freeze after glazing and setting, then thaw at room temperature in a sealed container for up to 3 months. For dough, scoop onto a parchment-lined tray, freeze until solid, then transfer to a freezer bag. Bake from frozen, adding a minute or two to the baking time.

These storage tips mean you can always have a batch of Banana Bread Cookies ready to brighten your day or satisfy a sweet tooth craving.

FAQs

Q: Can I use regular butter instead of shortening?
A: Absolutely! Butter will work fine, though it might make the cookies a little less soft and more buttery in taste.

Q: What if I don’t have ripe bananas?
A: If your bananas aren’t ripe enough, you can speed up ripening by microwaving them for 30 seconds to soften and sweeten them.

Q: Can I skip the glaze?
A: Yes, but the glaze really adds a special touch. If you’re short on time, the cookies are still delicious plain or dusted with a little powdered sugar.

Q: How do I know when the cookies are done?
A: Look for lightly golden edges and centers that spring back when you press gently. They should still be soft, not crisp.

If you’re interested in other banana-inspired baked treats, you might want to check out my easy and moist Strawberry Banana Bread recipe for a fruity twist.

Thanks for baking along with me! I hope these Banana Bread Cookies bring you as much joy as they’ve brought me. If you try them out, be sure to let me know how you like to customize them.

For more cozy and delicious recipes, don’t forget to follow me on Pinterest where I share all kinds of kitchen inspiration and tasty ideas!

Delightfully Soft Banana Bread Cookies

Soft, tender banana bread flavored cookies topped with a luscious vanilla glaze—a quick and cozy twist on the classic favorite that's perfect for gifting or snacking.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 12 minutes mins

Total Time 22 minutes mins

Servings: 24 cookies

Course: Dessert, Snack

Cuisine: American

Calories: 120

Ingredients Equipment Method Notes

Ingredients

  

For the Banana Bread Cookies

• 2 cups all-purpose flour measured correctly using spoon and level
• 1 tsp baking soda
• 1/2 tsp fine salt
• 1 cup butter-flavored shortening can substitute unsalted butter
• 1 cup granulated sugar can substitute brown sugar
• 1 medium ripe banana mashed
• 2 large eggs room temperature
• 1 tsp pure vanilla extract

For the Vanilla Glaze

• 1/3 cup confectioners’ sugar
• 3 tbsp unsalted butter softened
• 1 tbsp milk
• 1 tsp pure vanilla extract

Equipment

• Electric mixer
• Mixing bowls
• Baking sheets
• Parchment paper
• Wire rack

Method

 

1. Step 1: Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
2. Step 2: In a medium bowl, whisk together all-purpose flour, baking soda, and salt.
3. Step 3: Using an electric mixer, beat butter-flavored shortening and granulated sugar on medium speed until smooth and creamy, about 2 to 3 minutes.
4. Step 4: Mix in mashed banana until evenly combined.
5. Step 5: Add eggs one at a time, beating well after each addition. Then stir in vanilla extract.
6. Step 6: Gradually add flour mixture to the wet ingredients on low speed, mixing just until combined. Do not overmix.
7. Step 7: Drop rounded tablespoon-sized portions (about 1½ tablespoons each) onto prepared baking sheets, spacing about 2 inches apart.
8. Step 8: Bake one sheet at a time on the center rack for 10 to 12 minutes, rotating halfway through. Cookies are done when edges are lightly golden and centers spring back when gently pressed.
9. Step 9: While cookies bake, beat softened butter and confectioners’ sugar until smooth. Add vanilla extract and milk, mixing until glaze is glossy and pourable. Add more milk if needed.
10. Step 10: Transfer baked cookies to a wire rack. While still warm, drizzle glaze generously over the tops.
11. Step 11: Let glaze set for at least 25 minutes before serving or storing.

Notes

For a lighter texture, substitute unsalted butter for shortening. Add nuts or chocolate chips to the dough for extra flavor and texture. Store glazed cookies in an airtight container at room temperature for up to 4 days or refrigerate for up to a week. Cookies and dough freeze well; thaw before serving or bake from frozen adding a minute or two.