Banana Spice Cookies

Got overripe bananas on the counter? These spiced drop cookies put them to work. Three mashed bananas go into the dough along with packed brown sugar, cinnamon, and ground cloves, giving each cookie a warm, fragrant sweetness that’s closer to banana bread than a traditional cookie.

The dough is very soft, almost batter-like, which is why chilling is a must. Without that time in the fridge, the dough spreads too thin and you end up with flat, crispy wafers instead of soft, pillowy cookies. Drop them by rounded teaspoonfuls and bake just until lightly browned. These go from done to overbaked fast, so watch them closely.

Chopped walnuts add crunch, and raisins plump up in the moist dough as they bake, creating little pockets of concentrated sweetness.

Pro Tips

• Use the brownest, softest bananas you have. The riper they are, the sweeter and more flavorful the cookies.
• Chill the dough until it’s scoopable but still soft. Rock-hard dough is too cold; you just need enough firmness to hold a shape on the baking sheet.
• These cookies stay soft for days in an airtight container. The banana keeps them moist.

Variations

• Swap raisins for chocolate chips for a banana-chocolate version that kids especially love.
• Add ¼ teaspoon of nutmeg alongside the cinnamon and cloves for a deeper spice profile.
• Use pecans instead of walnuts for a slightly sweeter, more buttery nut flavor.