Banana Nut Frosted Cookies
These Banana Nut Frosted Cookies are so soft and chewy, are frosted with banana cream cheese frosting and topped with chopped walnuts. A delicious banana cookie recipe that is super simple and one that everyone enjoys every time they are made.
These cookies will make you love the taste of anything banana. Not only do they have mashed up bananas in them (or as we like to call them – nanners) but they’re also made incredibly moist and delicious. There is a secret ingredient that helps make these cookies so soft. It’s the addition of banana flavored instant pudding! These cookies are like eating banana nut bread in cookie form.
Favorite Banana Nut Frosted Cookie Recipe
I dare say that this is one of my favorite holiday cookies to make. Not because of the process or the traditions associated with it but because they’re just that good. It’s not often that I taste anything banana-flavored (besides real bananas) and think that I have to have more of that taste. But these cookies changed my thought process on that and I’m certain that they’ll do the same for you.
Does the dough have to be refrigerated?
This is an important step so please make certain that you plan ahead to make it happen. There’s something magical that happens when that dough is resting in the fridge. It creates the perfect texture outcome for these delicious banana cookies.
Can I use cookie cutters with these cookies?
For sure! If you want to use cute and adorable cookie cutters to create fun shapes with this cookie dough, go for it! In fact, I think that this cookie dough is probably a really good texture for just that.
How will I know when these cookies are done baking in the oven?
For these cookies, you’re going to need to pay attention. Once you start to notice the edges turning brown, this is where you’re going to pull them from the oven. This means that they’re done and they’re ready to cool.
And while you can set a timer and return when it’s done to take them out of the oven, just make certain that you’re paying close attention to the edges of these cookies. They really don’t look quite done on the top so paying attention to the edges to make certain is an important step.
How do I store these cookies once baked?
The easiest way to store these cookies is to place them in a sealed bag or container and keep them in your fridge. That way they’ll stay as moist and fresh as possible, which will be for about 2-3 days. You can either frost them and store them or store them and frost them later, it’s totally up to you.
If you do frost them before storing them, just make certain that you don’t stack them on top of one another because that will ruin the frosting! (or if you’re a glass-half-full type person, that just means that you’ll have frosting on the top and the bottom of your banana cookies!)
Do these cookies freeze well?
Honestly, we never have any leftover try to out this theory but I would assume that if you need to freeze them for later, you could. My big tip would be to freeze them without any sort of frosting on them so that you don’t have to worry about that mess or texture. Just make certain you’re using a freezer-proof container to keep them in and they should be fine for several weeks to possibly months.
I highly recommend that you make these Banana Nut Frosted Cookies this holiday season. They’re so simple to make that they’re probably going to be high on your dessert list from here on out. And if you’re feeling generous, make up a batch or two to share with all your family and friends.
When you have a cookie this amazing and delicious, it just makes sense to share it with everyone you love!
Try These Delicious Banana Nut Frosted Cookies Today
Here are a few more banana recipes that can be found on the blog:
- Banana Poke Cake
- Easy Banana Pecan Bread
- Banana Bars with Cream Cheese Frosting
- Dark Chocolate Banana Poke Cake, plus many more.
- 1 3/4 cups all purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1/4 cup mashed ripe bananas
- 1/2 cup butter, softened
- 1/2 cup sugar
- 1 small box banana cream instant pudding mix
- 2 Tbsp milk
- 1 egg
- 4 oz cream cheese, room temperature
- 1/4 cup butter, softened
- 2 cups powdered sugar
- 1/4 cup mashed bananas
- 1/2 tsp vanilla extract
In a medium bowl, whisk flour, baking powder and salt together. Set aside.
In a large bowl, beat butter, sugar, dry pudding mix until combined.
Next, add egg, milk and mashed bananas into mixture and beat until creamy.
Gradually add dry ingredients into sugar mixture and beat until combined.
Divide sugar cookie dough in half and roll into a 6 inch roll on a lightly floured surface.
Wrap each roll in plastic wrap and place into the fridge for 4+ hours or overnight.
Preheat oven to 375° and unwrap each roll.
Cut cookies into 1/2 inch slices and place on an ungreased baking sheet.
Bake for 9-10 minutes or until edges just start to brown.
Remove from oven and let sit on baking sheet for a couple minutes then remove to wire rack to cool completely.
In a medium bowl, beat cream cheese and butter together until nice and fluffy.
Add vanilla and mashed bananas, beat then add powdered sugar and beat until combined.
Frost cooled cookies and top with chopped walnuts.
Here are a few pics that are the perfect size for pinning to Pinterest.
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