Hummingbird Cookies
Prep Time
10m
Bake Time
8m
Yields
24-26 cookiesAbout this Recipe
Ready for a southern Hummingbird Cake baked into a soft cookie? These Hummingbird Cookies have all the banana and pineapple taste of a classic Hummingbird Cake, but are bite-sized and topped with a sweet cream cheese frosting and chopped pecans.
Hummingbird Cookies
Prep Time
10mBake Time
8mYields
24-26 cookiesAbout this Recipe
Ready for a southern Hummingbird Cake baked into a soft cookie? These Hummingbird Cookies have all the banana and pineapple taste of a classic Hummingbird Cake, but are bite-sized and topped with a sweet cream cheese frosting and chopped pecans.
This is a Heritage Recipe
Heritage recipes are culinary treasures passed down through generations, capturing the warmth of family. These time-honored dishes from our bakers are a delicious way to connect with our roots and uphold traditions.
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Ingredients
Hummingbird Cookies
- 1/2 cup unsalted butter, softened
- 1 cup packed Dixie Crystals Light Brown Sugar
- 2 teaspoons vanilla extract
- 1 very ripe banana, mashed
- 1/2 cup pineapple tidbits, drained and mashed
- 2 tablespoons + 2 cups all-purpose flour*
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 1/2 cup chopped pecans
Cream Cheese Frosting
- 8 ounces cream cheese, room temperature
- 2 teaspoons vanilla extract
- 2 cups Dixie Crystals Confectioners Powdered Sugar
- 1/2 cup pecans, chopped
- *Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.
Instructions
- Preheat oven to 350°F. Prepare cookie sheets with parchment paper or silicone baking mats.
- In a stand mixer, combine butter and brown sugar. Mix in vanilla, mashed banana, and mashed pineapple. Stir in 2 tablespoons flour. Mix well.
- In a separate bowl, combine flour, salt, baking soda, ground cinnamon, and ground nutmeg. Add to wet ingredients and mix until combined.
- Add in 1/2 cup pecan pieces. Stir until just combined.
- With a medium-sized cookie scoop, portion dough onto prepared cookie sheets.
- Press each cookie with your palm to flatten. Bake for approximately 11 minutes or until lightly golden on edges.
- While cookies are cooling, prepare frosting. Mix cream cheese, vanilla, and powdered sugar together until smooth.
- Frost top of cookies. Sprinkle each cookie with pecan pieces while frosting is still soft.
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Hummingbird Cookies
Prep Time
10mBake Time
8mYields
24-26 cookiesAbout this Recipe
Ready for a southern Hummingbird Cake baked into a soft cookie? These Hummingbird Cookies have all the banana and pineapple taste of a classic Hummingbird Cake, but are bite-sized and topped with a sweet cream cheese frosting and chopped pecans.
Ingredients
Hummingbird Cookies
- 1/2 cup unsalted butter, softened
- 1 cup packed Dixie Crystals Light Brown Sugar
- 2 teaspoons vanilla extract
- 1 very ripe banana, mashed
- 1/2 cup pineapple tidbits, drained and mashed
- 2 tablespoons + 2 cups all-purpose flour*
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 1/2 cup chopped pecans
Cream Cheese Frosting
- 8 ounces cream cheese, room temperature
- 2 teaspoons vanilla extract
- 2 cups Dixie Crystals Confectioners Powdered Sugar
- 1/2 cup pecans, chopped
- *Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.
Instructions
- Preheat oven to 350°F. Prepare cookie sheets with parchment paper or silicone baking mats.
- In a stand mixer, combine butter and brown sugar. Mix in vanilla, mashed banana, and mashed pineapple. Stir in 2 tablespoons flour. Mix well.
- In a separate bowl, combine flour, salt, baking soda, ground cinnamon, and ground nutmeg. Add to wet ingredients and mix until combined.
- Add in 1/2 cup pecan pieces. Stir until just combined.
- With a medium-sized cookie scoop, portion dough onto prepared cookie sheets.
- Press each cookie with your palm to flatten. Bake for approximately 11 minutes or until lightly golden on edges.
- While cookies are cooling, prepare frosting. Mix cream cheese, vanilla, and powdered sugar together until smooth.
- Frost top of cookies. Sprinkle each cookie with pecan pieces while frosting is still soft.
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