Description
Delightful cookies marrying traditional sugar cookie essence with tropical pineapple flavors.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 can (8 oz) pineapple slices, drained (reserve juice)
- ¼ cup unsalted butter
- ½ cup brown sugar, packed
- Maraschino cherries (one for each cookie)
Instructions
- Start by preheating your oven to 350°F (175°C) and prepare two baking sheets with parchment paper. This ensures your cookies bake evenly and don’t stick.
- In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, around 3-4 minutes. Add the egg and vanilla extract, mixing until combined. In a separate bowl, combine all-purpose flour, baking powder, baking soda, and salt. Gradually incorporate the dry mixture into the butter mixture, stirring gently to form a soft dough.
- In a small saucepan over medium heat, melt the unsalted butter and brown sugar while stirring continuously until smooth.
- On the prepared baking sheets, spoon about 1 tablespoon of the butter-sugar topping into the center of each expected cookie spot. Place one pineapple slice on top and position a maraschino cherry in the center of each slice. Scoop a tablespoon of cookie dough, spreading it gently over the pineapple slice.
- Place the cookies in the preheated oven, baking for 12-15 minutes or until the edges achieve a light golden brown color. Let them sit on the baking sheets for about five minutes before transferring to a wire rack to cool fully.
Notes
Store in an airtight container for up to 5 days; can be frozen for longer storage.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
Nutrition
- Calories: 120 kcal
- Sodium: 70 mg
- Protein: 1 g