Spiced with cinnamon and freshly grated nutmeg bringing a wisp of spice layered among pineapple, banana, coconut and pecans, these puffed little cookies are a tasty nod to a beloved Southern favorite, the Hummingbird Cake. Top with a dollop of mascarpone frosting and it’s a sweet treat with plenty left over for sharing!
Cook Time 12 minutesmins
Course Dessert
Servings 4dozen cookies
Equipment
Electric mixer
Large baking sheets
Ingredients
For the cookies:
½cupbutter, room temperature
½cupsugar
½cupdark brown sugar
1extra-large egg
3cupsflour
1teaspoonbaking soda
1teaspoonkosher salt
1-½teaspoonscinnamon
¼teaspoonfreshly grated nutmeg
1small cancrushed pineapple, 8-ounces, drained with juices reserved
½cupmashed ripe banana, 1 large banana
2teaspoonspure vanilla extract
1cupsweetened flaked coconut
1cuptoasted chopped pecans
For the frosting:
½cupmascarpone cheese
3cupssifted powdered sugar
1teaspoonpure vanilla extract
2tablespoonsof the reserved pineapple juice
Instructions
To make the cookies:
Cream the butter with the sugars in a large bowl on medium speed until light and fluffy, about 3 to 4 minutes. Scrape the sides and bottom of the bowl to make certain the butter is mixed in thoroughly.
Add the egg and mix on medium until mixed into the butter and sugars, about 1 minute.
In a separate bowl, whisk the flour with the soda, kosher salt, cinnamon and nutmeg. Add to the cookie dough, about 1 cup at a time on low speed, mixing just until the flour disappears. The dough will be somewhat crumbly.
Stir in the pineapple, mashed banana and the vanilla extract on low speed.
Add the coconut and the pecans, blending into the dough.
Using a small scoop, drop the cookie dough onto a baking sheet lined with a Silpat liner or parchment paper, leaving about 2 inches between cookies.
Bake in a 350-degree oven for 12 to 14 minutes or just until lightly golden around the edges.
Cool the cookies on a wire rack before frosting.
To make the frosting:
Beat the mascarpone cheese with the powdered sugar, vanilla and pineapple juice until smooth and creamy.
Spread a dollop of frosting across the top of each cookie. The frosting will be soft but will firm up.
Notes
These little cookies get better by the day, just like their cake counterpart!