Frozen Bananas

Preheat your oven to 350 degrees F. Line a cookie sheet with parchment paper.

In a stand mixer with a paddle attachment, cream the butter and sugar together for 4 minutes.

Next, add the molasses, egg and vanilla extract. Mix until incorporated.

Use a spatula to mix in the flour, baking soda, salt and spices. Refrigerate the cookie dough for 10 minutes.

Use a 1 tablespoon cookie scoop and scoop the dough from the bowl onto the cookie sheet lined with parchment. Place them about 2 inches apart from each other. Sprinkle each with a little bit of cane sugar.

Bake for 8-10 minutes at 350 degrees F. Mine were perfect at 9 minutes.

This recipe makes a total of 24 cookies so you will need to bake them in two batches. Bake each cookie sheet separately in the middle rack. (placed horizontally) Do not put one cookie sheet on the top rack and one in the middle or one in the middle and one on the bottom. They will not cook evenly this way. Place the cookie dough back in the fridge once you scoop the first batch.

Let cookies cool on the cookie sheet for 3 minutes. Then, transfer them to a wire rack to cool completely. They will harden as they cool.

Optional: Add white chocolate drizzle once they are cooled and place them in the fridge until the chocolate has hardened. I love using Lily's White Chocolate Style No Sugar Added Baking Chips mixed with some coconut oil.