In our family, these cookies have been selected as an all-time favorite. You can make them whenever you want during the year and bring them to gatherings, keep them for your family, save one for yourself, save ten for yourself, anything you like! Everyone will adore this beautiful blend of sweet but not overly sweet, I can guarantee it. Eat these whenever you like, hot or cold. They can be kept in a container or the freezer.
| Prep Time: | 30 mins |
| Cook Time: | 25 mins |
| Additional Time: | 10 mins |
| Total Time: | 1 hr 5 mins |
| Servings: | 40 |
| Yield: | 40 cookies |
Ingredients
- 4 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- ½ cup sour cream
- 1 teaspoon baking soda
- 1 cup mashed ripe banana
- 1 teaspoon vanilla extract
- 1 cup margarine
- 1 cup white sugar
- 2 large eggs
- 1 cup chopped walnuts (Optional)
- ½ cup unsalted butter
- 1 cup brown sugar
- ¼ cup milk, or more as needed
- 2 ½ cups powdered sugar, or to taste
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease a cookie sheet.
- Combine flour, baking powder, and salt in a large bowl. Stir baking soda into sour cream in a separate large bowl; add mashed banana and vanilla.
- Cream margarine and sugar in a large bowl with an electric mixer. Beat in eggs. Mix in banana-sour cream mixture until incorporated. Add dry ingredients until well combined. Stir in nuts.
- Drop small spoonfuls of batter onto the prepared cookie sheet; cookies do not expand much in the oven.
- Bake in the preheated oven, checking occasionally, until bottoms are light golden brown and cookies are set but still a tad soft, 10 to 12 minutes. Remove cookies to a rack to cool.
- While the cookies are cooling, prepare frosting: Melt butter in a saucepan over medium-low heat. Stir in brown sugar and reduce heat to low. Stir and bring to a boil. Boil, stirring constantly, for 2 minutes. Remove from heat.
- Stir in 1/4 cup milk and bring to a boil again. Remove from heat and let cool, 10 to 15 minutes.
- Gradually stir in powdered sugar until frosting is desired consistency. If frosting hardens while working, stir in a little bit of milk.
- Spread frosting on cooled cookies.
- You can use buttermilk for the sour cream in the cookies, and 1% milk for the frosting, if preferred.
Reviews
The frosting adds to the cookies taste but I only needed 3/4 cup of powdered sugar instead of 1 and 1/4.
These cookies are delicious! A soft decadent cookie that tastes just like a bite of banana bread. Make sure you add the baking soda which is not listed in the instructions. I cut recipe in half and it made 40 cookies, which is different from what recipe shows. I made two changes: (1) reduced white sugar to 3/4 cup and added 1/4 cup brown sugar (2) added 1 tsp ground cinnamon.
for my new addiction I chocolate dip them :). I make half the recipe to limit how many I eat.
These are the best and softest cookies I have ever had, and the rest of the family agrees! Thank you for this recipe!