Crumbl Banana Bread Cookies with Cream Cheese Glaze are a fantastic twist on traditional banana bread, transforming those familiar flavors into soft, chewy cookies that will capture the hearts of anyone who tries them. These cookies are topped with a luxurious cream cheese glaze, adding the perfect touch of tanginess that complements the sweetness of the banana. Let’s dive into the recipe and see how you can create these delightful treats.
Ingredients
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1/4 cup brown sugar, packed
1 large egg
1 teaspoon vanilla extract
3/4 cup mashed ripe bananas (about 2 small bananas)
1/2 cup chopped walnuts (optional)
For the Cream Cheese Glaze:
4 oz cream cheese, softened
1 cup powdered sugar
1 tablespoon milk
1/2 teaspoon vanilla extract
Prep Time, Cook Time, Total Time, Yield
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes
Yield: 20 cookies
Directions and Instructions
1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon. Set aside.
3. In a large mixing bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
4. Add the egg and vanilla extract to the butter mixture and beat until well combined.
5. Mix in the mashed bananas until evenly incorporated.
6. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. If using, fold in the chopped walnuts.
7. Using a spoon or cookie scoop, drop heaping tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
8. Bake the cookies for 10-12 minutes, or until the edges are lightly golden. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
9. To make the cream cheese glaze, beat the softened cream cheese until smooth. Gradually add the powdered sugar, milk, and vanilla extract, mixing until the glaze is smooth and drizzle-able.
10. Once the cookies are completely cool, drizzle or spread the cream cheese glaze over the top of each cookie.
11. Enjoy your Crumbl Banana Bread Cookies with Cream Cheese Glaze!
Notes
Make sure your bananas are ripe but not overripe; they should have brown spots but not be too mushy, ensuring a good texture and flavor. If you prefer a smoother cookie, you can opt to leave out the walnuts. Additionally, feel free to experiment with different types of nuts or even add chocolate chips for an extra treat.
Cook Techniques
Creaming the butter and sugar together until light and fluffy is crucial for a good cookie texture. This process incorporates air, resulting in lighter cookies. Be sure not to overmix once you add the flour; overmixing can make the cookies tough. Using parchment paper helps prevent the cookies from sticking and makes cleanup easier. If your glaze is too thick, add a bit more milk, a teaspoon at a time until the desired consistency is reached.
FAQ
Can I use a different type of flour? All-purpose flour works best for this recipe, but you can try using gluten-free flour if you have dietary restrictions. Just be aware that the texture might be different.
Can I store these cookies? Yes, these cookies can be stored in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the refrigerator for up to a week, although the glaze may firm up more.
Can I freeze the dough? Yes, you can freeze the cookie dough. Scoop the dough into individual portions, place them on a baking sheet to freeze, then transfer them to a freezer bag. Bake directly from frozen, adding a couple of minutes to the baking time.
Conclusion
Crumbl Banana Bread Cookies with Cream Cheese Glaze are a delectable treat that combines the comfort of banana bread with the fun, handheld portability of a cookie. Whether you’re making these for a special occasion or just to enjoy with a cup of coffee, they’re sure to please.
By following the recipe, tips, and techniques outlined, you’ll be well on your way to baking up a batch of these scrumptious cookies. So, don’t wait for a special occasion; get into the kitchen and start baking today. Your taste buds will thank you.
More Recipes Suggestions and Combination
If you loved these Crumbl Banana Bread Cookies, you might want to try other similar recipes. Consider making carrot cake cookies with cream cheese frosting, chocolate chip banana bread, or even zucchini bread cookies. Mixing and matching ingredients like adding cranberries to your banana bread cookies can bring a unique twist. Baking is all about creativity, so don’t be afraid to experiment and come up with your own delicious combinations!
Banana Bread Cookies
Ingredients
Method
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon. Set aside.
- In a large mixing bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
- Add the egg and vanilla extract to the butter mixture and beat until well combined.
- Mix in the mashed bananas until evenly incorporated.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. If using, fold in the chopped walnuts.
- Using a spoon or cookie scoop, drop heaping tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake the cookies for 10-12 minutes, or until the edges are lightly golden. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- To make the cream cheese glaze, beat the softened cream cheese until smooth. Gradually add the powdered sugar, milk, and vanilla extract, mixing until the glaze is smooth and drizzle-able.
- Once the cookies are completely cool, drizzle or spread the cream cheese glaze over the top of each cookie.
- Enjoy your Crumbl Banana Bread Cookies with Cream Cheese Glaze!
Notes
Cook Time: 12 minutes
Total Time: 27 minutes
Yield: 20 cookies
