BANANA COOKIES 2

Ingredients DOUGH

• 3 3/4 cups flour

• 1 1/2 teaspoons baking powder

• 1/2 teaspoon of salt

• 1 teaspoon of cinnamon

• 1/8 teaspoon nutmeg

• 1 cup unsalted butter, room temperature

• 1 cup granulated sugar

• 1/2 cup light brown sugar

• 1 large egg, room temperature

• 1 cup of ripe banana, mashed

• 2 teaspoons vanilla extract

TOPPING :

• 1/2 cup of sugar

• 1/4 teaspoon cinnamon

Preparation

• In a medium bowl, mix the dry ingredients, including flour, salt, cinnamon, and nutmeg.

• In a large mixing bowl or a stand mixer fitted with the paddle attachment, cream together the butter, sugar, and light brown sugar. When blended, light, and creamy, add the egg, vanilla, and mashed banana.

• Gradually add the dry mix to the wet mix until fully combined.

• Cover the bowl with plastic wrap and refrigerate for a minimum of 2 hours.

• After the dough has chilled, preheat the oven to 350 degrees.

• In a small bowl, mix the topping ingredients, sugar, and cinnamon.

• With clean hands, roll the dough into 1 1/2-inch balls. The dough may be sticky and not roll well; don't be afraid; simply place it in the sugar and coat.

• Place on a baking sheet lined with parchment paper or a silicone mat, spaced about 2 inches apart.

• Bake for 13-15 minutes or until the tops of the cookies begin to crack. Don't wait for the cookies to brown, as they will be overcooked.

• Let it cool on the baking sheet for at least 5 minutes before carefully transferring it to a cooling rack with a spatula.