Cookies & Bars
Hummingbird Cake Cookies - My Southern-Inspired Treat
Transform classic hummingbird cake into soft, chewy cookies! Packed with banana, pineapple, and pecans - these Southern-inspired treats are irresistible.
Southern Cake Flavors in a Handheld Treat
I created these cookies when I wanted all the incredible flavors of hummingbird cake — banana, pineapple, pecans, warm cinnamon — but in a form that was easier to serve and share than layer cake. They are like taking a bite of sunshine, with that cream cheese glaze adding the tangy-sweet finish that ties everything together. These have become one of my most requested recipes at potlucks and bake sales.
Baker’s Tips
- Drain the crushed pineapple thoroughly — press it between paper towels to remove excess moisture. Too much liquid means cookies that spread and will not hold their shape.
- Use ripe bananas with brown spots for the best flavor, but not so overripe that they are mushy. Mash with a fork leaving tiny pieces for texture.
- Pull cookies from the oven when centers still look slightly underdone. They continue cooking on the hot pan and will be perfectly soft and chewy once cooled.
- These taste even better the next day as the flavors meld. Store in an airtight container at room temperature for up to a week, or freeze for up to 3 months.
Variations
- Nut-Free: Omit the pecans entirely, or substitute with extra coconut for added texture.
- White Chocolate Dipped: Dip half of each glazed cookie in melted white chocolate and sprinkle with toasted coconut for a stunning presentation.
- Whole Wheat: Substitute half the flour with whole wheat pastry flour for a slightly nuttier flavor and denser texture.
Ingredients
Dry Ingredients
Wet Ingredients
Mix-ins
Cream Cheese Glaze
Instructions
- 1
Prepare Your Kitchen
Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper. In a medium bowl, whisk together flour, baking soda, cinnamon, salt, and nutmeg. Set aside.
- 2
Cream Butter and Sugars
In a large mixing bowl, cream the softened butter with both brown and granulated sugars using an electric mixer on medium speed for 3-4 minutes until light and fluffy. Beat in eggs one at a time, then add vanilla extract.
- 3
Combine Wet and Dry Ingredients
Add the mashed bananas to the butter mixture and mix until combined. Gradually add the flour mixture, mixing on low speed just until incorporated. Don't overmix.
- 4
Fold in the Good Stuff
Gently fold in the drained crushed pineapple, chopped pecans, and shredded coconut using a wooden spoon or rubber spatula until evenly distributed throughout the dough.
- 5
Shape and Bake
Drop rounded tablespoons of dough onto prepared baking sheets, spacing them about 2 inches apart. Bake for 12-14 minutes, or until edges are lightly golden but centers still look slightly underbaked.
- 6
Cool Completely
Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely before glazing. This prevents the glaze from melting off.
- 7
Make the Glaze
Beat cream cheese until smooth, then gradually add powdered sugar, milk, and vanilla. Whisk until smooth and drizzling consistency. Drizzle over cooled cookies and let set for 15 minutes.
Nutrition Information
Per serving (serves 24). Values are approximate.
| Calories | 185 calories |
| Total Fat | 9g |
| Saturated Fat | 5g |
| Carbohydrates | 26g |
| Sugar | 18g |
| Protein | 3g |
| Sodium | 145mg |
| Fiber | 1g |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. Nutritional information is an estimate and may vary.
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Frequently Asked Questions
Can I make these hummingbird cake cookies without the glaze?
Absolutely! These cookies are delicious on their own. The glaze adds extra sweetness and that classic hummingbird cake flavor, but they're perfectly enjoyable without it if you prefer less sweet treats.
How do I store leftover hummingbird cake cookies?
Store these cookies in an airtight container at room temperature for up to 5 days. If you've glazed them, make sure the glaze is completely set before stacking. You can also freeze them for up to 3 months.
Can I substitute the pecans with other nuts?
Yes! Walnuts work beautifully as a substitute for pecans. You could also try chopped macadamia nuts for a tropical twist, or omit nuts entirely if you have allergies.
Reader Reviews
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