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.
Equipment
- Electric mixer
- Mixing bowls
- Baking sheets
- Parchment paper
- Wire rack
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
Instructions
- Step 1: Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Step 2: In a medium bowl, whisk together all-purpose flour, baking soda, and salt.
- 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.
- Step 4: Mix in mashed banana until evenly combined.
- Step 5: Add eggs one at a time, beating well after each addition. Then stir in vanilla extract.
- Step 6: Gradually add flour mixture to the wet ingredients on low speed, mixing just until combined. Do not overmix.
- Step 7: Drop rounded tablespoon-sized portions (about 1½ tablespoons each) onto prepared baking sheets, spacing about 2 inches apart.
- 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.
- 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.
- Step 10: Transfer baked cookies to a wire rack. While still warm, drizzle glaze generously over the tops.
- 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.