Banana Bread Cookies

Recipe View 10 mins Preheat & Prep (10 minutes): Preheat oven to 350 degrees F (175 degrees C). Line two baking sheets with parchment paper for easy cleanup and to prevent sticking.

Recipe View 5 mins Dry Ingredients (5 minutes): In a medium bowl, whisk together the flour, baking soda, and salt. This ensures even distribution of leavening agents for a consistent texture.

Recipe View 7 mins Creaming (7 minutes): In a separate large bowl, beat the butter-flavored shortening and granulated sugar with an electric mixer until light and fluffy. This incorporates air into the mixture, contributing to the cookies' tenderness.

Recipe View 3 mins Wet Ingredients (3 minutes): Beat in the mashed banana, eggs, and vanilla extract until well combined. Make sure the banana is fully mashed to avoid lumps in the batter.

Recipe View 2 mins Combine (2 minutes): Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix, as this can result in tough cookies. The batter will be sticky.

Recipe View 15 mins Bake (10-15 minutes): Drop rounded tablespoonfuls of dough 2 inches apart onto the prepared baking sheets. Bake in the preheated oven, switching racks halfway through, until lightly browned. Start checking for doneness around 10 minutes.

Recipe View 5 mins Glaze (5 minutes): While the cookies are baking, prepare the glaze. In a medium bowl, beat together the confectioners' sugar, softened butter, milk, and vanilla extract until smooth. Add more milk, 1 teaspoon at a time, until you reach a drizzling consistency.

Recipe View 30 mins Cool & Glaze (30 minutes): Remove the cookies from the oven and transfer them to wire racks to cool slightly. Drizzle the glaze over the warm cookies. Allow the glaze to set for at least 25 minutes before serving.