Sourdough Banana Cookies

5 from 2 votes

These Sourdough Banana Cookies are an easy drop cookie to make with ripe bananas and sourdough discard. They are a soft banana cookie that are drizzled in a delicious glaze.

Prep Time10

Cook Time13

Total Time23

Course: Dessert

Cuisine: American

Servings: cookies

Calories: 130kcal

Author: Audrey Wood

Cost: $5

Equipment

Baking sheet
Hand or stand mixer
Large cookie scoop (about 3 tablespoons if you don't have a cookie scoop)

Ingredients

For the cookies

2 cups all purpose flour
2 medium ripe bananas mashed with a fork (about one cup)
½ cup sourdough discard
½ cup sugar
¼ cup unsalted butter softened to room temperature
1 large egg
1 teaspoon baking soda
¼ teaspoon salt
1 teaspoon vanilla extract
¼ teaspoon ground cinnamon

For the glaze

½ cup powdered sugar
1 tablespoon milk

Instructions

For the cookies

Preheat your oven to 350° and grease or line a baking sheet with parchment paper (not wax paper).
Mash your bananas with a fork and set aside.
In a large mixing bowl, cream together the softened butter, vanilla extract, and sugar.
½ cup sugar, 1 teaspoon vanilla extract, ¼ cup unsalted butter
Add the remaining ingredients and mix until well combined. Do not over mix.
2 cups all purpose flour, 2 medium ripe bananas, ½ cup sourdough discard, 1 large egg, 1 teaspoon baking soda, ¼ teaspoon salt, ¼ teaspoon ground cinnamon
Use a large cookie scoop (the dough will be sticky) to drop cookies on your baking sheet.
Bake for 13 to 16 minutes or until the edges are golden.

For the glaze

Whisk together the powdered sugar and milk.
1 tablespoon milk , ½ cup powdered sugar
Glaze the cookies once they are cooled.

Notes

Any nutritional information is an estimate by online calculators. Please verify using your own data.

If you have extremely dark bananas, you may want to add 1 to 2 extra tablespoons of flour. They may have extra moisture that will cause the dough to be too wet. I recommend using bananas that are spotty for the best results.

I recommend using a cookie scoop for this recipe. This is a drop cookie so the dough will be sticky.

Storage: You can store unglazed cookies at room temperature for up to four days after making.

Nutrition