Banana Snickerdoodle Cookies 🍌

Helllllloooooo! I'm only making these cookies again for special occasions. These were way too good and my husband and I finished them by ourselves in 2 days. They were super addicting and I am still thinking about them. Anywayyyy, here's the recipe. :-)

INGREDIENTS

• 3 cups all-purpose flour

• 1/2 tsp baking powder

• 1/2 tsp baking soda

• 2 1/2 tsps ground cinnamon

• 1/2 tsp kosher salt

• 1 cup unsalted butter

• 1 cup granulated sugar

• 1/4 cup light brown sugar

• 1/2 cup mashed overripe banana (about 1 1/2-2 bananas)

• 2 tsps vanilla extract

For coating:

• 1/4 cup granulated sugar

• 1 tsp ground cinnamon

INSTRUCTIONS

1. In a large mixing bowl, whisk together flour, baking powder, baking soda, cinnamon, and salt and set aside.

2. In a separate large mixing bowl, use an electric mixer to cream butter until light and fluffy. Beat in the sugars, and then the mashed banana and vanilla.

3. Add dry ingredients in two parts and mix until completely combined.

4. Cover the dough with plastic wrap and chill for an hour (or up to three days).

5. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper and set aside. Mix together the sugar and cinnamon for the coating mixture.

6. Scoop the dough in 2 tbsp increments and roll into balls. Roll each dough ball into the coating mixture.

7. Place the dough balls at least 2 inches apart on the baking sheet and bake for 9-10 minutes.

8. Enjoy! Cookies will keep covered at room temperature for up to a week.