No mixer required for these super Southern cookies.
Caitlin Bensel; Food Stylist: Torie Cox
There’s almost no occasion where a classichummingbird cakeisn’t welcome.
Hummingbird cookies capture the essence of hummingbird cake, in a chewy cookie form.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
You get flavors of banana and pineapple, plus lots of toasted pecan crunch.
A little bit of cream cheese glaze is a nod to the cake’s traditional frosting.
Ingredients
Cookies:
1 2/3cupsall-purpose flour(about 7 oz.)
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Whisk together flour, cinnamon, salt, and baking soda in a medium bowl.
Whisk together brown sugar, butter, 1 teaspoon vanilla, banana, and egg in a large bowl.
Let stand at room temperature for 15 minutes.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Line 2 baking sheets with parchment paper.
Scoop dough by 2 tablespoonfuls onto prepared pans, about 13 per pan.
Meanwhile, stir together cream cheese and 1/4 teaspoon vanilla in a medium bowl.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Add powdered sugar and 4 teaspoons milk; stir well until a thick but pourable glaze forms.
Stir in an additional teaspoon of milk if needed.
Squeeze bag to drizzle glaze over cookies.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Sprinkle pecans over glaze, if desired.
Recipe Tips For Hummingbird Cookies
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Credit:Caitlin Bensel; Food Stylist: Torie Cox
