Banana Snickerdoodles

These cookies are bananas.

Yield: about 20 cookies

Ingredients:

For the Dough:

2 sticks (8 ounces) unsalted butter, at room temperature

2 extra-ripe bananas, peeled

1 cup granulated sugar

1/2 cup light brown sugar

1 large egg

1 teaspoon vanilla extract

3 cups (405g) all-purpose flour

2 teaspoons cream of tartar

1 teaspoon baking soda

1 teaspoon kosher salt

1 teaspoon freshly ground nutmeg

For the Rolling Sugar:

1/4 cup granulated sugar

1 1/2 teaspoons ground cinnamon

Pinch kosher salt

Directions:

1. For the dough: In the bowl of a stand mixer fitted with the paddle attachment, add the butter, bananas, and sugars, then cream until light and fluffy over medium speed, about 2 minutes. Add the egg and vanilla and mix to incorporate.

2. In a medium bowl, stir together the flour, cream of tartar, baking soda, salt, and nutmeg. Add to the mixer and mix on low until a dough comes together. Cover and refrigerate for 2 hours.

3. Meanwhile, preheat the oven to 375°F and line 2 sheet pans with parchment.

4. For the rolling sugar: In a medium bowl, stir together the sugar, cinnamon, and salt until incorporated.

5. Scoop 3 tablespoon-sized balls of the dough (it will be a little sticky) and roll in the cinnamon sugar to coat. Divide the balls between the prepared sheet pans, spacing each 3 inches apart.

6. Bake for 10 minutes, rotating trays halfway through, until lightly golden. Let cool slightly, then serve.