I make Snickerdoodles probably twice a year (even though Chris wishes I would make them every week). I use the Martha Recipe from her Holiday Cookies 2006 magazine, which is different, for some reason, than the one on her website. Recently, I've started substituting one banana for the 2 eggs called for — And I think they are even better! The banana helps them stay really soft and you can definitely taste the banana flavor in the cookie, it's like it's been rolled in cinnamon and sugar... Yum! For those that don't like banana flavor, I'd stick to the eggs (or another egg substitute).
Bananadoodles (aka Snickerdoodles with Banana)
Makes about 24
- 2 3/4 cups all-purpose flour
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 1 cup (2 sticks) unsalted butter
- 1 1/2 cups sugar, plus 2 tablespoons sugar
- 2 teaspoons ground cinnamon, plus more if needed
- 2 large eggs (I substituted 1 large banana finely choopped)
- Preheat the oven to 350 degrees. Sift together flour, baking soda, and salt; set aside. In the bowl of an electric mixer fitted with a paddle attachment (or if you are sans mixer, like me, just use a large bowl, a rubber spatula and your arm muscles), combine butter and 1 1/2 cups sugar. Mix on medium speed until light and fluffy, about 3 minutes. Mix in eggs, or banana. Reduce speed to low; gradually mix in flour mixture.
- In a small bowl, stir together cinnamon and remaining 2 tablespoons of sugar. Shape dough into balls (about the size of a golf ball); roll in cinnamon sugar. Space 3 inches apart on baking sheet lined with parchment.
- Bake cookies, rotating sheets halfway through, until edges are golden and the center begins to crack (they will not brown), about 12 to 15 minutes. Transfer the sheets to a wire rack to coo. Store in an airtight container up to 1 week.