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Hummingbird Cookies
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Hummingbird Cookies
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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. 

Prep time
Bake/Cook time
24-26 cookies
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Hummingbird Cookies
Light Brown Sugar
Confectioners Powdered Sugar
Prep time :
Bake/Cook time :
Yield :
24-26 cookies


  • 1/2 cup unsalted butter, softened
  • 1 cup packed Imperial Sugar 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


*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.


  1. Preheat oven to 350°F.
  2. In stand mixer, combine butter and brown sugar.  Mix in vanilla, mashed banana, and mashed pineapple. Stir in 2 tablespoons flour. Mix well.
  3. In a separate bowl, combine flour, salt, baking soda, ground cinnamon, and ground nutmeg. Add to wet ingredients, mix until combined.
  4. Add in 1/2 cup pecan pieces. Stir until just combined.
  5. With a medium-sized cookie scoop, portion dough onto a baking mat lined with parchment paper.  
  6. Press each with the palm of your hand to flatten. Bake for approximately 11 minutes or until light golden on edges. 
  7. While cookies are cooling, prepare frosting. Mix cream cheese, vanilla and powdered sugar together until smooth. 
  8. Use a butter knife to frost top of cookies. Sprinkle each cookie with pecan pieces while frosting is still soft. 


Recipe developed for Imperial Sugar by Angie Barrett @BigBearsWife.

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