This recipe elevates the classic sugar cookie by infusing it with the tropical notes of pineapple, creating a unique and delicious treat that is perfect for any occasion.
Ingredients
Scale:
2 ½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup unsalted butter, softened to room temperature
1 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
½ cup crushed pineapple, drained and patted dry
½ cup brown sugar
¼ cup maraschino cherries (optional)
Extra crushed pineapple for garnish (optional)
Instructions
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt until well combined. Set aside.
In a large mixing bowl, use an electric mixer to cream the softened butter and granulated sugar together on medium speed until light and fluffy, about 2-3 minutes.
Beat in the egg and vanilla extract until fully incorporated.
Gently fold in the crushed pineapple, ensuring it is evenly distributed throughout the dough.
Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined.
Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheets, leaving about 2 inches of space between each cookie.
Sprinkle about 1 teaspoon of brown sugar on top of each cookie. If using, place a maraschino cherry in the center of each cookie.
Bake in the preheated oven for 10-12 minutes or until the edges are lightly golden brown.
Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to wire racks to cool completely.
