Banana–Molasses Cookies
Banana–Molasses Cookies
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  • 2 1/4 cups (560 ml) all-purpose flour, sifted
  • 1 teaspoon (5 ml) baking powder
  • 1/4 teaspoon (1 ml) ground cinnamon
  • 1/4 teaspoon (1 ml) ground ginger
  • 1/4 teaspoon (1 ml) ground nutmeg
  • 1 pinch salt
  • 1/2 cup (125 ml) unsalted butter, softened
  • 1 cup (250 ml) brown sugar
  • 1/2 cup (125 ml) molasses
  • 1 egg
  • 2 ripe bananas, mashed with a fork
  • Preparation
  • With the rack in the middle position, preheat the oven to 180°C (350°F). Line two baking sheets with parchment paper.
  • In a bowl, combine the flour, baking powder, spices and salt. Set aside.
  • In another bowl, cream the butter, brown sugar and molasses with an electric mixer. Add the egg and beat until smooth and creamy. Using a wooden spoon, mix in the dry ingredients and bananas.
  • With a spoon, drop 45 ml (3 tablespoons) of dough per cookie on the baking sheets, spacing them 5 cm (2 inches) apart. Sprinkle with sugar if desired. Bake one sheet at a time until the edges of the cookies start to turn brown, about 15 minutes. Let cool before removing from the cookie sheet.
  • Description
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