Bready or Not: Banana Snickerdoodles

Bready or Not is all about different Snickerdoodle recipes, and this one is especially unique: Banana Snickerdoodles!

I found the original version in in the May/June 2019 issue of Bake of Scratch, in a fascinating article on bakeries and baked goods in Bermuda. I had to give it a try, with some tweaks throughout the process.

These cookies feature the necessary cream of tartar and cinnamon-sugar coating, plus they look like Snickerdoodles should with a crackled top. The texture is different, though—a bit fluffier, and the banana flavor is light and pleasant.

The dough is also stickier to work with. I didn’t have big issues with that, but if you do, lightly flour your hands to make the dough workable.

PrintBready or Not: Banana SnickerdoodlesThese 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, SnackKeyword banana, cookies, snickerdoodleAuthor Beth CatoEquipmentbaking sheetparchment papertablespoon scoopIngredientsDough1 cup unsalted butter (2 sticks) room temperature1 1/2 cups white sugar1 teaspoon vanilla extract2 large eggs room temperature3/4 cup banana puree 2 medium bananas4 1/2 cups all-purpose flour2 1/2 teaspoons cream of tartar1 1/2 teaspoons baking soda1/4 teaspoon sea salt1/4 teaspoon ground cinnamonTopping3/4 cup white sugar1 1/2 Tablespoons ground cinnamonInstructionsPreheat 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.OM NOM NOM!