Pineapple Cookies (Printable Version)
# What You’ll Need:
01 -
2 tbsp brown sugar.
02 -
1/4 cup crushed pineapple, squeezed dry.
03 -
6 maraschino cherries, sliced in half.
04 -
1/4 tsp salt.
05 -
1/2 tsp baking powder.
06 -
1 1/2 cups all-purpose flour.
07 -
1 tsp vanilla extract.
08 -
1 large egg.
09 -
3/4 cup granulated sugar.
10 -
1/2 cup unsalted butter, at room temp.
# Steps To Make It:
01 -
Leave cookies on the hot tray for 5 minutes. Move them over to a rack after.
02 -
Pop in the oven for about 10-12 minutes. Pull them out when the edges look golden.
03 -
Put a spoonful of the pineapple on every cookie and press a cherry half on top.
04 -
Gently press down each dough ball. Don’t squish them too much.
05 -
Scoop dough into 1-inch balls. Give them a couple inches of space on the tray.
06 -
Set your oven to 350°F. Cover the sheet with parchment paper.
07 -
Pour the dry stuff into the wet bit by bit. Mix ’til it turns into a dough.
08 -
Whisk flour, salt, and baking powder in their own bowl.
09 -
Mix in the egg and then splash in vanilla.
10 -
Beat together softened butter and sugar so it’s nice and airy.
11 -
Stir the drained pineapple with brown sugar and leave it at the side for now.
# Extra Notes:
01 -
Squeeze out every drop of juice from your pineapple so the cookies don’t spread everywhere.
02 -
If you’re finding the dough hard to handle, chilling it a bit will help.
03 -
A pinch of colored sugar looks super fun for parties.
04 -
These taste best while fresh and slightly warm.