Banana-Cranberry Blossoms

READY IN: 1hr 15mins
Recipe by Mom2Rose

Source: Woman's Day

Top Review by NurseJaney

*Made for Australia/NZ swap #73* This is a great soft cookie ! I didn't make the icing, but would for a holiday cookie platter. The only change I made was to reduce the sugar to 3/4 cup. I used a tablespoon scoop which made 45 cookies, which baked nicely in 15 minutes -- (I did the first batch 18 minutes, but they were dry.) We thought the flavor bland after cooling, but next day had developed a very nice banana tone with the craisins. Will save this for Christmas baking. Thanks for posting. Mom2Rose.

Ingredients Nutrition


  1. Place 3/4 cup cranberries in small bowl; fill with hot water to cover.
  2. Let stand 10 minutes to soften; drain and reserve.
  3. Heat oven to 350°F
  4. You’ll need a baking sheet(s) lightly coated with nonstick spray.
  5. Beat butter, sugar, vanilla, baking soda and cinnamon in a large bowl with mixer on medium speed 3 minutes or until fluffy.
  6. Beat in eggs and bananas until well blended and bananas are mashed.
  7. On low speed, gradually beat in flour until just blended.
  8. Stir in reserved cranberries, chocolate chips and nuts.
  9. Drop level tablespoons of dough 2 inches apart onto greased baking sheet(s).
  10. Bake 13 to 15 minutes, until golden brown.
  11. Remove to rack to cool completely.
  12. Frosting: Beat ingredients in a medium bowl with mixer on medium-low speed until smooth.
  13. Spread about 1 1/2 teaspoons frosting on each cookie.
  14. Decorate tops of cookies with dried cranberries to resemble flowers. Refrigerate cookies to set frosting.
  15. Storage Tip: Store airtight in refrigerator with wax paper between layers up to 1 week.

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