Description
Deliciously soft and chewy cookies bursting with sweet-and-tart pineapple flavor, inspired by the classic pineapple upside down cake.
Ingredients
Scale
- 1 cup sugar
- 1/2 cup butter, softened
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup crushed pineapple, drained
- Maraschino cherries (optional for garnish)
Instructions
- Preheat the oven to 350°F (175°C). Grease a baking sheet.
- Cream together the sugar and softened butter until smooth and fluffy.
- Beat in the egg and vanilla extract until well combined.
- In another bowl, whisk together the all-purpose flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, blending until just combined.
- Fold in the crushed pineapple evenly throughout the dough.
- Drop generous spoonfuls of dough onto the prepared baking sheet, spacing them out.
- If desired, place a maraschino cherry on top of each cookie.
- Bake for 10-12 minutes until edges are lightly golden.
- Allow cookies to cool on a wire rack before serving.
Notes
Store leftover cookies in an airtight container at room temperature for up to 5 days. For prolonged storage, refrigerate for up to a week or freeze for up to three months.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 130
- Sugar: 9g
- Sodium: 40mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0.2g
- Protein: 1g
- Cholesterol: 30mg