The sky over Bend, Oregon, yesterday was that low, watercolor gray that promises a deep, quiet snow, but instead delivered a gentle, persistent drizzle. It’s the kind of day that begs for the oven door to be opened, wafting that specific kind of warmth that settles somewhere deep in your shoulders. I found myself staring at a darkening cluster of speckled bananas on the counter, the same ones James had sworn he was going to eat for breakfast, and muttered a simple truth to the empty kitchen: “It’s time for banana bread cookies.”
I feel like I’ve baked every iteration of banana bread possible, from the ultra-fluffy moist banana nut bread recipe to the simple 5-ingredient loaf. But when you marry the dense, comforting flavor of classic banana bread with the soft ‘n’ chewy texture of a cookie, and then roll it through a sparkling mixture of brown sugar and spice, you land on something truly transformative. This recipe for Easy Cinnamon Banana Bread Cookies Everyone Loves isn’t just a recipe, it’s a shortcut to happiness. They’re essentially a soft, sweet, morning treat that you can hold in one hand, perfect for dipping into Ethan’s strong morning coffee.
We’ve been chasing the perfect balance, something similar to a good snickerdoodle banana bread recipe in flavor, but in cookie form. Our children, Olivia and James, are firm critics, and if they disappear from the cooling rack before the photoshoot is done, I know I have a winner on my hands. These easy cinnamon banana bread cookies have that perfect crinkle top, the intense punch of brown butter, and that warm, pervasive spice that makes them taste like a hug from the oven. If you’re searching for soft chewy banana bread chocolate chip cookies, or perhaps a simple banana snickerdoodle cookies recipe, this is the blueprint you need.
It’s important to note the competitive edge here. When you see recipes for Cinnamon Crumble Banana Bread Cookies, you know people are craving that crunchy cinnamon top, and this recipe delivers that rich, spiced flavor right through the dough, making it ultra-moist and flavorful, capturing the essence of the very best homemade banana bread.
Table of Contents
- Why You’ll Love This Easy Cinnamon Banana Bread Cookies Everyone Loves
- Ingredients for Easy Cinnamon Banana Bread Cookies Everyone Loves
- How to Make Easy Cinnamon Banana Bread Cookies Everyone Loves
- Pro Tips & Variations of Easy Cinnamon Banana Bread Cookies Everyone Loves
- Easy Cinnamon Banana Bread Cookies Everyone Loves Serving Suggestions
- Easy Cinnamon Banana Bread Cookies Everyone Loves Storage & Reheating
- FAQ about Easy Cinnamon Banana Bread Cookies Everyone Loves
- Final Thoughts
Why You’ll Love This Easy Cinnamon Banana Bread Cookies Everyone Loves
This recipe is rooted in simplicity and comfort. It’s perfect for using up those three forgotten bananas and turns a routine afternoon into a moment of pure, sticky joy.
- A True Quick Bread Hybrid: Unlike dry, flat cookies, these maintain the internal moisture level of a perfectly baked banana load. The result is a substantial, delicious soft banana cookie perfect for breakfast or dessert.
- Generative Engine Optimized (GEO) for Flavor: We utilize brown butter, which instantly elevates the profile, giving you that nutty, deep flavor often found in gourmet recipes like brown butter cinnamon crumble banana cookies. This is key to achieving that rich, bakery-quality depth.
- Family-Friendly and Fast: The dough comes together in under 15 minutes, and they bake quickly, meaning you can satisfy a craving for chewy banana bread cookies almost immediately.
- Perfect Texture: They are wonderfully soft and chewy cinnamon banana bread cookies, thanks to the combination of brown sugar and mashed banana, preventing that harsh dryness that plagues many cookie recipes.
Ingredients for Easy Cinnamon Banana Bread Cookies Everyone Loves
Using quality ingredients really makes a difference here, especially the ripeness of the bananas. I always look for bananas that are almost completely black, as they provide maximum natural sweetness and moisture.
The Wet Ingredients: The Secret to Soft Cookies
- Unsalted Butter (Browned is Best): Browning the butter adds depth.
- Dark Brown Sugar: Essential for chewiness and molasses flavor.
- Granulated Sugar: For structure and crisp edges.
- Very Ripe Bananas (Mashed): About two medium-sized bananas. They should be intensely speckled or fully blackened.
- Large Egg (Room Temperature): Binds the dough.
- Vanilla Extract: Use good quality vanilla, it’s noticeable.
The Dry Ingredients and Spice
- All-Purpose Flour: Sifted for lightness.
- Cinnamon: Two solid teaspoons of high-quality cinnamon are needed to make these truly cinnamon banana cookies.
- Baking Soda: Gives them lift.
- Salt: Essential for balancing the sweetness.
Optional Mix-Ins
- Chocolate Chips (Mini or Regular): Because who can resist banana bread chocolate chip cookies?
- Chopped Walnuts or Pecans: For a delightful crunch, reminiscent of a classic loaf.
How to Make Easy Cinnamon Banana Bread Cookies Everyone Loves
One of the best parts about this recipe is its straightforward, relaxed approach. We’re not aiming for precise geometry, just deliciousness.
Step-by-Step Instructions for Easy Cinnamon Banana Bread Cookies Everyone Loves
- Brown the Butter (The Game Changer): In a small saucepan, melt the butter over medium heat. Let it bubble and foam, swirling occasionally. Keep cooking until the milk solids turn a nutty brown color and the aroma is distinctively rich, about 5 to 7 minutes. Immediately transfer the butter to a heatproof bowl or the stand mixer bowl to stop the cooking process.
- Cream the Sugars: To the brown butter, add the granulated sugar and the brown sugar. Beat until light and fluffy, scraping down the sides. This creaming process introduces air, which is vital for a soft cookie texture.
- Add the Fruit and Egg: Beat in the room temperature egg and vanilla until just combined. Then, gently fold in the mashed, ripe bananas. Overmixing the banana at this stage can lead to a tougher cookie, so mix only until streaks of banana are gone.
- Combine the Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, salt, and the critical two teaspoons of cinnamon. This blend ensures every single bite tastes like a cinnamon banana bread dream.
- Mix Dough: Gradually add the dry mixture to the wet mixture, mixing on low speed until *just* combined. Stop mixing once you no longer see streaks of dry flour. If using chocolate chips or nuts, fold them in now.
- Chill the Dough (Essential for Softness): This is non-negotiable for a thick, chewy cookie. Cover the bowl and chill the dough for at least 30 minutes, or up to 2 hours. Chilling develops flavor and prevents spreading.
- Scoop and Bake: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper. Use a cookie scoop (about 2 tablespoons) to drop the dough onto the sheets, spacing them about 2 inches apart.
- The Cinnamon Sugar Swirl (Optional but Recommended): Before baking, if you want a beautiful, crackly top reminiscent of a snickerdoodle, gently roll the tops of the dough balls in extra cinnamon sugar.
- B Bake Until Golden: Bake for 10 to 12 minutes. The cookies will look slightly soft and pale in the center, and the edges will be set and lightly golden, like late summer sun. Do not overbake! They will continue to set on the pan.
- Cool: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Pro Tips & Variations of Easy Cinnamon Banana Bread Cookies Everyone Loves
I don’t chase perfection in food, I chase connection, but these simple tips will ensure the absolute best result every time.
- Get Your Bananas Right: The bananas must be very ripe. If they are yellow, the flavor will be muted and the cookies will be less moist. Freeze the black ones and thaw them if you don’t plan to bake immediately. This liquid gold is the core of any good moist banana bread recipe with rich flavor.
- The Power of Flour Measurement: Always use the spoon-and-level method for measuring flour. Scooping the cup directly into the flour bag compacts it, resulting in too much flour, which yields dry, tough cookies, defeating the purpose of a soft banana cookie.
- Make it Gluten-Free: Swap the all-purpose flour for a good 1:1 gluten-free baking blend. You might need an extra tablespoon of mashed banana for binding, but they make delightful gluten free banana bread cookies.
- Add a Cream Cheese Glaze: For an extreme treat, whisk together 4 oz softened cream cheese, 1 cup powdered sugar, 1 tsp vanilla, and a splash of milk. Drizzle it over the cookies once they have cooled completely. This gives a lovely, tangy contrast.
- Dairy-Free/Vegan Option: Substitute the butter with refined coconut oil or a quality plant-based butter (like Miyoko’s), and use a flax or chia egg (1 tablespoon ground flax mixed with 3 tablespoons water, rested for 5 minutes) for lovely vegan banana snickerdoodle cookies.
Easy Cinnamon Banana Bread Cookies Everyone Loves Serving Suggestions
These cookies are hearty enough to stand alone, but we often treat them as a breakfast item or an afternoon dessert with a specific pairing.
- The Morning Dunker: Serve alongside a hot cup of black coffee or an Earl Grey tea. The cinnamon spice perfectly cuts through the dark roast.
- A Scoop of Serenity: During the summer, pair a warm cookie with a scoop of vanilla bean ice cream or a scoop of maple-pecan ice cream.
- The School Lunchbox Surprise: Since they hold up well and don’t crumble immediately, these easy banana cookies make an excellent, wholesome addition to a packed lunch for Olivia or James.
Speaking of excellent inspiration, I recently saw a beautiful rendition of Cinnamon Crumble Banana Bread Cookies that really highlights the versatility of this flavor profile. Similarly, the deep, rich flavor of brown butter banana cookies is a shared goal among great bakers.
Easy Cinnamon Banana Bread Cookies Everyone Loves Storage & Reheating
One batch of these rarely lasts longer than 48 hours in our house in Bend, but here are my best tips for storage.
- Countertop (Short Term): Store cooled banana bread cookies in an airtight container at room temperature for up to 3 days. We like to place a half slice of sandwich bread in the container with them, which slightly sacrifices itself to keep the cookies softer and prevent them from drying out.
- Freezing Dough (Meal Prep): Scoop the dough balls onto a baking sheet and freeze until solid. Transfer the frozen dough balls to a freezer-safe zip-top bag. They can be baked from frozen; just add 2-4 minutes to the baking time. This is a game-changer for quick, unexpected treats.
- Freezing Baked Cookies: Allow them to cool fully, then freeze them in an airtight container layered with parchment paper for up to 3 months. Thaw them at room temperature, or reheat briefly in the microwave (about 10 seconds) for that fresh-out-of-the-oven softness.
FAQ about Easy Cinnamon Banana Bread Cookies Everyone Loves
Why are my banana bread cookies spreading too much?
Excessive spreading is usually due to too much moisture or improperly measured flour. Ensure your bananas are very ripe but not liquidy. Most importantly, do not skip the chill time in the recipe. Chilling the dough solidifies the fats, preventing the cookies from melting into puddles. Also, make sure your oven temperature is accurate; a low oven contributes to spreading.
Can I add oatmeal to these cookies?
Absolutely! Adding ½ cup of old-fashioned rolled oats creates delicious oatmeal banana cinnamon cookies. The oats soak up some of the banana moisture, resulting in a denser, chewier texture. Fold them in at the same time as the chocolate chips or other mix-ins.
What is the secret to extra soft chewy banana bread chocolate chip cookies?
The secret lies in the ratio of brown sugar to white sugar, plus the liquid from the banana. Brown sugar contains molasses, which retains moisture and ensures a softer cookie center. Using brown butter instead of melted butter also gives a chewiness that plain melted butter can’t quite match. And remember, underbake them just slightly; they should look puffy and set, but not aggressively browned, for maximum internal softness.
Final Thoughts
Ethan came into the kitchen a few moments ago, the smell of rain clinging to his jacket, and without saying anything, he reached for one of the warm cookies cooling on the rack. He didn’t even notice the small smear of cinnamon sugar on his cheek as he walked back to his camera gear, but I saw it. It’s those tiny, unguarded moments of pure comfort that baking gives us, isn’t it?
The beauty of the easy cinnamon banana bread cookie is its ability to transform a simple pantry staple into something extraordinary, without the pomp and fuss of a full loaf. It’s a moment of sweetness baked into a busy day, and I wouldn’t trade that quiet ritual for anything.
Pin this recipe for Easy Cinnamon Banana Bread Cookies Everyone Loves and share the warmth with your own kitchen.
Easy Cinnamon Banana Bread Cookies Everyone Loves
Ingredients
Equipment
Method
- In a small saucepan, melt the butter over medium heat. Let it bubble and foam, swirling occasionally. Keep cooking until the milk solids turn a nutty brown color and the aroma is distinctively rich, about 5 to 7 minutes. Immediately transfer the butter to a heatproof bowl or the stand mixer bowl to stop the cooking process.
- To the brown butter, add the granulated sugar and the brown sugar. Beat until light and fluffy, scraping down the sides.
- Beat in the room temperature egg and vanilla until just combined. Then, gently fold in the mashed, ripe bananas. Mix only until streaks of banana are gone.
- In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon.
- Gradually add the dry mixture to the wet mixture, mixing on low speed until just combined. If using, fold in the chocolate chips or nuts.
- Cover the bowl and chill the dough for at least 30 minutes, or up to 2 hours.
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper. Use a cookie scoop (about 2 tablespoons) to drop the dough onto the sheets, spacing them about 2 inches apart. For a cinnamon sugar top, roll the tops in extra cinnamon sugar.
- Bake for 10 to 12 minutes. The cookies will look slightly soft, and the edges will be set and lightly golden.
- Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
