Imperial Sugar
Dixie Crystals

Hummingbird Cookies

Hummingbird Cookies


Hummingbird Cookies

  • 1/2 cup unsalted butter, softened
  • 1 cup packed Dixie Crystals 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

    Cream Cheese Frosting

    *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. Prepare cookie sheets with parchment paper or silicone baking mats. 
    2. In a 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 and 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 prepared cookie sheets.
    6. Press each cookie with your palm to flatten. Bake for approximately 11 minutes or until lightly golden on edges. 
    7. While cookies are cooling, prepare frosting. Mix cream cheese, vanilla, and powdered sugar together until smooth. 
    8. Frost top of cookies. Sprinkle each cookie with pecan pieces while frosting is still soft. 
    Dixie Crystals Insight

    Recipe developed for Dixie Crystals by Angie Barrett @BigBearsWife.

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