Delicious Pineapple Cookies (Printable Version)
Buttery, tropical pineapple treats perfect for snack or dessert time.
# What You Need:
→ Wet Ingredients
01 - 1/2 cup unsalted butter, softened
02 - 3/4 cup granulated sugar
03 - 1 large egg
04 - 1 teaspoon vanilla extract
05 - 1/2 cup canned crushed pineapple, well-drained (reserve juice)
→ Dry Ingredients
06 - 2 cups all-purpose flour
07 - 1/2 teaspoon baking soda
08 - 1/2 teaspoon baking powder
09 - 1/4 teaspoon salt
→ Optional Glaze
10 - 3/4 cup powdered sugar
11 - 2-3 tablespoons reserved pineapple juice
# How to Make It:
01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - In a large bowl, cream together softened butter and sugar until light and fluffy.
03 - Beat in the egg and vanilla extract, mixing until fully incorporated.
04 - Fold in the well-drained pineapple until evenly distributed.
05 - In a separate bowl, whisk together flour, baking soda, baking powder, and salt.
06 - Gradually add dry ingredients to the wet ingredients, mixing until just combined.
07 - Drop heaping tablespoons of dough onto prepared baking sheets, spacing 1.5 inches apart.
08 - Bake for 12-15 minutes, until edges are lightly golden.
09 - Let cookies cool on the baking sheets for 5 minutes, then transfer to a wire rack.
10 - Mix powdered sugar with pineapple juice until smooth. Drizzle over cooled cookies.
# Expert Advice:
01 -
- These cookies hit that perfect sweet spot between cakey and chewy, like a tropical vacation in cookie form
- The pineapple keeps them incredibly moist for days, which means your midnight snack cravings are officially covered
02 -
- Draining the pineapple thoroughly is non-negotiable or your cookies will spread into thin, sad discs
- Room temperature ingredients prevent that curdled mess nobody wants to deal with when mixing
03 -
- Use a cookie scoop for uniform sizing so they bake evenly and look professionally made
- The glaze sets better on completely cooled cookies, so resist the urge to drizzle while theyre still warm