These unique Snickerdoodles are a somewhat lighter and fluffier than standard version, but are still true Snickerdoodles with that cream of tartar flavor and cinnamon-sugar coating! The banana flavor is light and pleasant. Makes 44 cookies using a tablespoon scoop. Modified from Bake from Scratch May/June 2019 issue.
Course: Dessert, Snack
Keyword: banana, cookies, snickerdoodle
Author: Beth Cato
Equipment
baking sheet
parchment paper
tablespoon scoop
Ingredients
Dough
1cupunsalted butter (2 sticks) room temperature
1 1/2cupswhite sugar
1teaspoonvanilla extract
2large eggs room temperature
3/4cupbanana puree 2 medium bananas
4 1/2cupsall-purpose flour
2 1/2teaspoonscream of tartar
1 1/2teaspoonsbaking soda
1/4teaspoonsea salt
1/4teaspoonground cinnamon
Topping
3/4cupwhite sugar
1 1/2Tablespoonsground cinnamon
Instructions
Preheat oven at 350-degrees. Line a baking sheet with parchment paper.
In a big bowl, beat the butter and sugar until fluffy. Add vanilla, then eggs one at a time. Mix in the banana puree.
In a separate bowl, stir together flour, cream of tartar, baking soda, salt, and cinnamon. Gradually beat the dry ingredients into the wet. The dough will be somewhat sticky. Mix the two topping ingredients in a small bowl.
Use a tablespoon scoop or spoon to shape a small ball of dough. Roll it in the cinnamon-sugar then place on baking sheet. Repeat, spacing out coated dough balls.
Bake for about 10 to 12 minutes, until they are puffed with a crackled top. Let cool on pan for 5 or 10 minutes before moving them to a rack to completely cool. Store in an airtight container at room temperature.