Banana Gingersnaps
Delightful banana gingersnaps combine ripe banana, warming ginger, and molasses for a chewy, spiced cookie perfect for fall gatherings or cozy afternoons.
Ingredients
Instructions
- Puree the banana.
- Combine flour, ground ginger, baking soda, and salt in a bowl.
- Beat margarine and brown sugar until light and fluffy.
- Beat in banana puree, dark molasses, and grated lemon peel.
- Gradually beat in the flour mixture until well combined.
- Cover the dough and refrigerate for one hour.
- Divide the dough in half.
- Roll each portion to 1/8-inch thickness.
- Cut out cookies with a 3-inch cookie cutter.
- Place cookies on a cookie sheet sprayed with cooking spray.
- Prick each cookie with a fork.
- Sprinkle cinnamon and sugar over the tops of the cookies.
- Bake in a 375°F oven for 10 minutes, then cool.
Tips & Substitutions
For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend. If you prefer a spicier flavor, increase the ground ginger or add a pinch of cayenne pepper. Make sure the banana is very ripe for the best sweetness and flavor. You can also use coconut oil instead of margarine for a healthier fat option.
Serving Suggestions
These Banana Gingersnaps are delightful on their own or paired with a cup of tea or coffee. They also make an excellent accompaniment to Ellen'S Slushy Punch at gatherings. For an extra touch, serve with a scoop of vanilla ice cream or a dollop of whipped cream to enhance their flavor.
Storage & Reheating
Store leftover cookies in an airtight container at room temperature for up to a week. For longer storage, freeze the cookies in a single layer, then transfer them to a freezer bag for up to three months. To enjoy them warm, reheat in the oven at 350°F for a few minutes until just warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Banana Gingersnaps contains roughly 34 calories, with 0g protein, 4g carbohydrates, and 2g fat.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different sweetener instead of brown sugar?
Yes, you can substitute brown sugar with coconut sugar or maple syrup, but keep in mind that the texture may vary slightly. If using liquid sweeteners like maple syrup, reduce the amount of other liquids in the recipe to maintain the right dough consistency.
How can I make these cookies vegan?
To make these cookies vegan, simply replace the margarine with a plant-based butter alternative and ensure that the brown sugar is vegan. The recipe is already dairy-free, making it easy to convert into vegan recipes without losing flavor.
What can I do if my dough is too sticky?
If your dough is too sticky to roll out, add a little more flour, one tablespoon at a time, until it reaches the right consistency. Chilling the dough for a bit longer can also help it firm up, making it easier to handle and roll out.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).