I know I say this after I make a new sugar cookie recipe….. this one is great. Southern Banana Pudding meets soft sugar cookie. Bam!
Southern Banana Pudding Sugar Cookies
1 cup butter
¾ cup vegetable oil
1 cup sugar
½ cup powdered sugar
1 tbsp. water
½ tsp. soda
1 tsp. cream of tartar
2 tsp. vanilla extract
2 cups whole wheat pastry flour
2 1/2 -3 cups all purpose flour
Cream together butter, oil and sugars until combined. Add the water and eggs, soda, cream of tartar, extract, salt and flour and mix until just combined. Don’t over mix your dough. Using a large cookie scoop (at least 1/4 cup sized) place a scoop of dough on your cookie sheet, spaced 2″ apart. With a glass or flat measuring cup, press down the rounded dough to flatten your cookie. The sides will spread out and open up a bit. (Part of the signature sugar cookie look.)
In a small bowl, mix together 1/4 cup sugar and a pinch of kosher salt. Sprinkle this mixture on top of the cookies. Then bake in a preheated 400 degree oven for 8-9 minutes. Remove from the oven and cool 1 minute on the hot pan. Then transfer the cookies to a cooling rack. Cool completely before frosting with the banana pudding cream.
Banana Pudding Cream
2 cups heavy cream whipped to stiff peaks
1- 4oz. pkg. instant banana pudding powder
Fold the pudding powder into the whipped heavy cream. Set aside
2 bananas sliced thin and dipped in lemon juice (to prevent browning)
6-8 Vanilla Wafer cookies, crushed
Frost your cookies with the banana pudding cream. Sprinkle with the crushed wafer cookies, slices of fresh bananas… and serve.
Happy baking! xo