Banana Snickerdoodles put a spin on the classic Snickerdoodle cookie, with ripe bananas adding a touch of banana flavor to every soft, chewy, cinnamon-sugar bite! It’s a fun and delicious way to use up overripe bananas, so don’t let them go to waste! I love enjoying one with a cup of coffee for a mid-morning snack.Want to save this recipe?Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!Email *Save Recipe Ingredients & Substitutions Butter: I prefer unsalted butter to have the most control over the salt in recipes.If using salted butter, you may want to lessen the amount of salt.

Sugar: Granulated sugar is used in the cookie dough and for the cinnamon sugar coating a Snickerdoodle cookie is known for.Egg: The egg (make sure it is at room temperature) helps hold the cookie dough together and gives the cookies a soft and chewy texture.It also adds moisture and helps the cookies rise slightly while baking.

Out of eggs? No problem! Check out my egg substitutes to try.Bananas: Don’t throw out your overripe bananas! They are perfect for recipes like these cookies, my ooey gooey banana bars, and the best banana bread recipe! Cream of Tartar: Cream of tartar is a powdery acid, not a cream.You can find it in the baking aisle, usually near the spices, at your local grocery store.

Baking Soda: Make sure your baking soda is fresh before using it.It helps the cookies rise and gives them a li

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