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2 large overripe bananas
325g plain flour (extra if needed)
200g caster sugar
65g brown sugar
160 ml vegetable oil
1 tablespoon baking powder
1 tablespoon vanilla extract
1/4 teaspoon salt
50g caster sugar
1 tablespoon cinnamon
Today we try a very special cookie, the American Snickerdoodle. Whether they are tasty is still the question, but we will answer that after baking. Banana and cinnamon, what does that combination taste like and oil instead of butter is not so familiar to us either. But who knows!
How to make Snickerdoodle cookies
Mash the bananas in a large bowl.
Add sugar, brown sugar, vanilla and oil.
Stir it all together.
Gradually fold in the flour mixture.
Add extra flour if the dough is too wet.
Cover the dough and place in the fridge.
Place the bowl in the fridge for minimal 1 hour
Preheat the oven to 175°C
Remove the dough from the fridge.
Stir caster sugar and cinnamon together.
Roll balls from 1 tablespoon dough.
Roll the dough balls around in cinnamon sugar.
Place baking paper on the tray and place the dough balls on it with at least 5cm in between
Press the balls slightly flat.
Bake the cookies for 12-15 minutes light brown.
First let the cookies cool on the baking tray.
Let the snickerdoodles cool completely on a wire rack.
Tasty with milk, tea and coffee!
Happy summer!