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Banana Cream Cookies

Banana Cream Cookies - recipe card
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Soft, tender banana cookies with a whisper of brown sugar sweetness, finished with a creamy cream cheese glaze that echoes banana cream pie. Each bite offers a gentle crumb and a luscious, tangy topping that makes these cookies irresistible.

Ingredients

Scale
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1/2 cup packed light brown sugar
  • 1 large egg
  • 1/2 cup mashed ripe banana (about 1 medium banana)
  • 1 teaspoon vanilla extract
  • 1 3/4 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 2 ounces cream cheese, softened
  • 2 tablespoons unsalted butter, softened
  • 1 cup powdered sugar
  • 1/2 teaspoon vanilla extract
  • 1 to 2 tablespoons whole milk, as needed

Instructions

  1. Preheat the oven to 350°F (177°C). Line two baking sheets with parchment paper; this prevents sticking and promotes even browning without greasing.
  2. In a large bowl, beat 1/2 cup softened butter and 1/2 cup brown sugar together with an electric mixer on medium speed until light and fluffy, about 2 minutes. The mixture should look pale and aerated, which helps create a tender cookie.
  3. Add the egg, 1/2 cup mashed banana, and 1 teaspoon vanilla. Beat on low until combined, about 30 seconds. The batter may look slightly curdled—that’s fine because the banana and butter will emulsify during baking.
  4. In a separate bowl, whisk together 1 3/4 cups flour, 1/2 teaspoon baking soda, and 1/2 teaspoon salt. Add the dry ingredients to the wet mixture in two additions, mixing on low just until no streaks of flour remain. Overmixing develops gluten and makes cookies tough.
  5. Drop rounded tablespoons of dough (about 1.5 tablespoons each) onto the prepared baking sheets, spacing them 2 inches apart. For uniform cookies, use a small cookie scoop or two spoons. Each sheet holds 12 cookies; total yield is 24 cookies.
  6. Bake one sheet at a time on the center rack for 10 to 12 minutes, or until the edges are set and lightly golden, but the centers still look slightly soft and puffed. The cookies will continue to set as they cool.
  7. Remove the baking sheet from the oven and let the cookies rest on the sheet for 3 minutes. This allows them to firm up enough to transfer without breaking. Then move them to a wire rack to cool completely.
  8. While cookies cool, make the cream cheese glaze: In a medium bowl, beat 2 ounces softened cream cheese and 2 tablespoons softened butter together until smooth and creamy, about 1 minute.
  9. Add 1 cup powdered sugar and 1/2 teaspoon vanilla, then beat on low until combined. Adjust consistency with 1 tablespoon of milk, adding a second tablespoon only if the glaze is too thick to drizzle. It should be thick but pourable.
  10. Once cookies are completely cool, drizzle the glaze over them using a spoon or a piping bag with a small hole. Let the glaze set at room temperature for about 15 minutes before serving. The cookies are best eaten within a day but can be stored airtight in the refrigerator for up to 3 days.

Notes

Store cookies in a single layer in an airtight container in the refrigerator for up to 3 days (glaze softens over time). For longer storage, freeze unglazed cookies between sheets of parchment in a zip-top bag for up to 2 months. Thaw at room temperature, then glaze before serving. To reheat, place a glazed cookie on a plate and microwave for 5 seconds to soften (not longer, or the glaze melts).

Nutrition

Keywords: banana cream cookies, banana cookies, soft banana cookie, cream cheese glaze, dessert, baking, American cookies, easy cookie recipe, banana dessert, homemade cookies

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