Panama Drop Cookies
Panama Drop Cookies are soft, banana-flavored treats coated with cinnamon sugar, offering a delightful combination of sweetness and spice—perfect for snack time or dessert.
Ingredients
Instructions
- Cream shortening and 1 cup sugar; beat in eggs, mashed bananas, and vanilla.
- Sift flour, baking powder, soda, and salt together. Blend into banana mixture.
- Combine remaining sugar and cinnamon. Drop cookie dough from teaspoon onto greased baking sheet.
- Sprinkle each cookie with cinnamon sugar.
- Bake at 350°F for 12 minutes or until browned.
Tips & Substitutions
For a richer flavor, consider using butter instead of shortening. If you like a nuttier taste, add chopped walnuts or pecans to the dough. Overripe bananas work best, as they provide more sweetness and moisture. You can also reduce the sugar slightly if your bananas are very sweet. To enhance the cinnamon flavor, try adding a pinch of nutmeg.
Serving Suggestions
These Panama Drop Cookies are delicious on their own but pair wonderfully with a glass of milk or a cup of hot tea. For a delightful dessert spread, serve them alongside Family Favorite Potatoes or Chive And Cheese Biscuits. They also make a great snack for lunchboxes or afternoon tea gatherings.
Storage & Reheating
Store leftover cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze them in a single layer on a baking sheet, then transfer to a freezer bag for up to 3 months. To reheat, simply warm in a 300°F oven for about 5-10 minutes until just warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Panama Drop Cookies contains roughly 127 calories, with 1g protein, 8g carbohydrates, and 8g 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 frozen bananas for this recipe?
Yes, you can use frozen bananas! Just thaw them completely and drain any excess liquid before mashing. This will ensure the right moisture level in your cookie dough while still providing that delicious banana flavor.
What can I do if my dough is too sticky?
If your cookie dough feels too sticky, you can add a little more flour, a tablespoon at a time, until it reaches the desired consistency. Alternatively, refrigerate the dough for about 30 minutes to make it easier to handle.
Can I substitute all-purpose flour with whole wheat flour?
Absolutely! You can substitute up to half of the all-purpose flour with whole wheat flour for added nutrition and a heartier texture. Just keep in mind that it may slightly change the final texture of the cookies.
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).