Harvest Banana Cookies with Brown Sugar Cream Cheese Frosting

These have become a favorite among family and friends. I found the original recipe here, but have adapted it a bit to make it my own over the years. These cookies require a delicate touch because they're almost bread-like.

Cookie Ingredients:

1/2 cup butter (I use unsalted, but salted is fine)
1 cup granulated sugar
2 eggs
1 1/2 tsp vanilla
1/2 tsp ground cinnamon
1/8 tsp + small pinch ground gloves
2 1/4 cups all purpose flour
1 tsp baking soda
1/2 tsp salt
3-4 ripe bananas, mashed







Frosting Ingredients:

1/2 cup butter, softened (I use unsalted, but salted is fine)
8 oz (1 brick) cream cheese (room temp)
1 cup brown sugar
2 1/2 tsp vanilla
3 cups powdered sugar

Additional Tips:
Using a piping bag and Wilton 1a Large Round Piping Tip will help to ensure your cookie placement on the baking sheet. For decorative frosting, you can use Wilton 1m Large Star Piping Tip or any piping tip you want.

To make the cookies:

1. Preheat the oven to 375* F.
2. Combine butter, sugar, egg, and vanilla in large bowl. 
3. Add mashed bananas and stir until just combined.
4. Add dry ingredients and mix until smooth and runny.
5. Add batter to piping bag and pipe 1-2 inch cookies across lined baking sheet, 2 inches apart
6. Bake at 375* for 7-10 minutes. I find baking for 8 1/2 minutes is perfect for my dark pans and 9-10 minutes is great for lighter pans.

Allow the cookies to cool on a cooling rack completely before frosting (I normally wait about 45 minutes to an hour).

To make the frosting:

1. Using a mixer, beat the butter and cream cheese together until thoroughly combined.
2. Add brown sugar and vanilla and beat until no clumps of brown sugar are left.
3. Add powdered sugar one cup at a time.

If you're using a large piping tip, you may need to make 1 1/2 batches of frosting per batch of cookies. If you spread using an icing spreader, you won't need additional frosting.

Store the cookies in single layers, as both the cookie and the frosting will be somewhat moist) for up to 5 days. Refrigerate if you'd like for an additional 2-3 days.

For more tips on the cookies and frosting, check out Two Sisters. The original recipes for both the cookies and frosting can be found there. As I said, I've adapted it slightly based on my own tastes and lots of practice.  

Enjoy!