If you ask me, baby’s first Christmas deserves something special from the kitchen.
These gentle Christmas cookies are perfect for little ones just starting to explore solid foods. Made with natural ingredients and minimal sugar, they’re soft enough for tiny mouths but still capture the magic of holiday baking.
They’re mixed with mashed banana for natural sweetness and sprinkled with mild spices like cinnamon that babies can handle. A touch of whole wheat flour adds some nutrition while keeping them tender.
It’s a sweet way to include your little one in holiday traditions, without worrying about ingredients that aren’t baby-friendly.
Why You’ll Love These Baby Christmas Cookies
- Baby-safe ingredients – Made without eggs, refined sugar, or honey, these cookies are perfectly safe for babies and toddlers to enjoy during the holiday season.
- Natural sweetness – Ripe bananas provide just the right amount of natural sweetness without any added sugars, making these treats a healthier option for little ones.
- Simple ingredients – With just 5 basic ingredients you probably already have in your kitchen, these cookies are easy to whip up whenever you need them.
- Parent-approved – These cookies are not just for babies – they’re tasty enough for the whole family to enjoy while being nutritious enough for parents to feel good about serving them.
What Type of Bananas Work Best?
For baby-friendly cookies, you’ll want to use bananas that are properly ripe – we’re talking about those spotty, sweet ones with brown speckles all over the peel.
These overripe bananas are not only naturally sweeter (which means we can avoid adding extra sugar), but they’re also easier to mash and digest.
If your bananas aren’t quite ripe enough, you can speed up the process by placing them in a paper bag with an apple for a day or two.
Just make sure to avoid using bananas that are completely brown or have any signs of mold, as these have gone past their prime and might not be safe for your little one.
Options for Substitutions
Since these cookies are made for babies, it’s important to keep the ingredients simple and safe, but here are some helpful substitutions you can try:
- Bananas: Ripe bananas are key for natural sweetness, but you can use unsweetened applesauce instead – use ½ cup to replace 2 bananas. The texture might be slightly different, but they’ll still be tasty!
- Butter: For a dairy-free version, you can use coconut oil in equal amounts. Just make sure it’s soft but not melted. You could also try unsweetened applesauce, though the cookies will be less rich and have a different texture.
- Flour: Regular flour works great, but you can use whole wheat flour for added nutrition – just expect a denser cookie. For gluten-free babies, try oat flour (make sure it’s certified gluten-free) in the same amount.
- Vanilla bean: If you don’t have a vanilla bean, use 1 teaspoon of pure vanilla extract instead. Skip artificial vanilla flavoring since these are for babies.
- Baking powder: This is necessary for the cookies to rise properly, so try not to skip it. Make sure it’s aluminum-free and fresh for the best results.
Storage Instructions
Counter Storage: These baby-friendly cookies stay fresh at room temperature for 2-3 days when kept in an airtight container. I like to place a piece of bread in the container to help maintain their soft texture – it’s an old trick that really works!
Refrigerate: For longer storage, pop these cookies in the fridge in a sealed container. They’ll stay good for up to a week, though the texture might become slightly firmer. Just remember to separate layers with parchment paper to prevent them from sticking together.
Freeze: These cookies are perfect for making ahead! Place them in a freezer-safe container with parchment paper between layers, and they’ll keep for up to 3 months. It’s super handy to have them ready whenever your little one wants a treat.
Thaw: When you’re ready to serve frozen cookies, just transfer them to the counter and let them come to room temperature for about 30 minutes. Since they’re made with bananas, they might be slightly more moist after thawing, but they’ll still be perfectly safe and tasty for your baby.
| Preparation Time | 30-60 minutes |
| Cooking Time | 10 minutes |
| Total Time | 40-70 minutes |
| Level of Difficulty | Easy |
Ingredients
- 2 ripe bananas
- 1/2 cup (115 g) softened butter
- 2 cups (260 g) flour
- 1 teaspoon baking powder
- 1 vanilla bean
Step 1: Preheat and Prepare
Begin by preheating your oven to 347°F (175°C) to ensure it’s ready for baking.
While the oven is heating, prepare your initial ingredients.
Step 2: Combine Wet Ingredients
In a bowl, mash 2 ripe bananas until smooth.
Then, add 1/2 cup (115 g) of softened butter to the mashed bananas and mix well until fully combined.
Step 3: Incorporate Dry Ingredients
Gradually mix in 2 cups (260 g) of flour and add 1 teaspoon of baking powder to the bowl.
Scrape out the seeds from 1 vanilla bean and incorporate them into the mixture.
Knead all the ingredients together until a uniform dough forms.
Step 4: Rest the Dough
Wrap the dough in plastic wrap and place it in the fridge to rest for about 1 hour.
This helps in firming up the dough, making it easier to handle and cut out shapes.
Step 5: Roll and Cut the Dough
After the dough has rested, sprinkle some flour on a clean work surface and lightly dust the dough itself with flour.
Roll out the cookie dough to your desired thickness, remembering that the cookies will roughly double in thickness when baked.
Use cookie cutters to cut out shapes from the rolled dough.
Step 6: Bake the Cookies
Place the cut-out cookies on a baking tray, ensuring they’re spaced evenly.
Bake the cookies in the preheated oven for about 10 minutes, or until they are golden brown around the edges.
Allow them to cool slightly before transferring to a wire rack to cool completely.
Enjoy your delicious banana-flavored cookies!