Banana Cream Cookies
These Banana Cream Cheese Sugar Cookies take a classic sugar cookie and elevate it with banana cream cheese frosting. It’s like banana pudding meets a bakery-style cookie, and the combo is seriously addictive. Perfect for summer gatherings, an evening treat, or when you have one overripe banana to use up!
Servings: 16 cookies
Equipment
- 1 Kitchen-Aid Stand Mixer or a hand mixer
- Mixing bowls
Ingredients
Sugar Cookie Dough
- 2½ cups All Puprpose Flour
- 1 teaspoon Baking Powder
- ¼ teaspoon Baking Soda
- 2 teaspoon Cornstarch
- ½ teaspoon Salt
- ½ cup Unsalted Butter, softened
- 1¼ cups Granulated Sugar
- 1 teaspoon Vanilla Extract
- 2 Eggs
Banana Cream Cheese Frosting
- 8 oz Cream Cheese, softened
- ½ cup Unsalted Butter, softened
- 1 Banana, mashed very ripe
- 1 teaspoon Vanilla Extract
- 4 cups Powdered Sugar
- ¼ cup Cornstarch
Instructions
Make The Sugar Cookies
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream together butter and sugar until light and fluffy. Beat in the egg and vanilla extract
- In a separate bowl, whisk together the flour, baking powder, baking soda, cornstarch, and salt. Gradually mix the dry ingredients into the wet until fully combined.
- Scoop dough onto the baking sheet (about 3 tablespoons each), spacing 2 inches apart.
- Bake for 14–16 minutes, until edges are just set. The centers should still look soft.
Make The Banana Cream Cheese Frosting
- In a medium bowl, beat cream cheese and butter until smooth.
- Add the mashed banana and vanilla and beat to combine.
- Gradually mix in the powdered sugar and cornstarch until the frosting is fluffy and spreadable. If it's too soft, chill for 10–15 minutes before using.
- While the cookies are still slightly warm, dollop the frosting on top.
