These cookies were voted an all-time favorite in our family. They can be made any time of the year-bring them to parties, keep them for your family, save one for yourself, save 10 for yourself, whatever you want! I promise everyone will love this delicious balance of sweet but not too sweet. Eat hot, eat cold, eat these whenever. They can be stored in the freezer or in a container.
Ingredients
Frosting
- ½ cup unsalted butter
- 1 cup brown sugar
- ¼ cup milk, or more as needed
- 2 ½ cups powdered sugar, or to taste
Cookies
- 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)
Directions
Step 1
Preheat the oven to 350 degrees F (175 degrees C). Grease a cookie sheet.
Step 2
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.
Step 3
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.
Step 4
Drop small spoonfuls of batter onto the prepared cookie sheet; cookies do not expand much in the oven.
Step 5
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.
Step 6
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.
Step 7
Stir in 1/4 cup milk and bring to a boil again. Remove from heat and let cool, 10 to 15 minutes.
Step 8
Gradually stir in powdered sugar until frosting is desired consistency. If frosting hardens while working, stir in a little bit of milk.
Step 9
Spread frosting on cooled cookies.
Cook’s Note:
You can use buttermilk for the sour cream in the cookies, and 1% milk for the frosting, if preferred.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 40 | |
Calories 193 | |
% Daily Value * | |
Total Fat8g | 10% |
Saturated Fat3g | 14% |
Cholesterol17mg | 6% |
Sodium165mg | 7% |
Total Carbohydrate29g | 11% |
Dietary Fiber1g | 2% |
Protein2g | |
Vitamin C1mg | 3% |
Calcium29mg | 2% |
Iron1mg | 4% |
Potassium54mg | 1% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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