Chelsweets' Soft Banana Cookies with Cream Cheese Frosting

Preheat the oven to 350°F (175°C) and line two large baking sheets with parchment paper or silicone mats.

In a large bowl with an electric mixer, beat softened butter, brown sugar, and granulated sugar on high speed for 2 minutes until aerated and fluffy.

Mix in egg, sour cream, and vanilla extract on medium speed until fully combined.

In a separate bowl, whisk together flour, cornstarch, cinnamon, baking soda, and salt. Fold into the wet ingredients on low speed just until streaks vanish.

Fold in mashed bananas on low speed until evenly incorporated into a soft, pillowy dough.

Use a large 3-tablespoon cookie scoop to drop 15 rounded dough balls onto the baking sheets, spaced 2 inches apart.

Bake one sheet at a time for 12 to 13 minutes, rotating halfway through. Allow cookies to cool on the pan for 30 minutes before moving to a wire rack.

Prepare frosting: Beat softened cream cheese until smooth, then beat in powdered sugar and vanilla extract until creamy.