Pineapple Cookie (Print-Friendly Version)
# What You'll Need:
→ Cookie Base
01 -
1/4 teaspoon salt
02 -
1/2 teaspoon baking powder
03 -
1 1/4 cups all-purpose flour
04 -
1 teaspoon vanilla extract
05 -
1 large egg
06 -
3/4 cup granulated sugar
07 -
1/2 cup unsalted butter, softened
→ Topping
08 -
6 maraschino cherries, cut in half
09 -
1 small can pineapple rings, chopped small and patted dry
10 -
2 tablespoons unsalted butter, melted
11 -
1/2 cup brown sugar
# Step-by-Step Directions:
01 -
After the cookies cool off completely, flip them over carefully so you get the pineapple and cherry on top. Grab them for a quick treat or show them off for dessert.
02 -
Toss the tray in your hot oven and bake for 12 to 15 minutes. Pull out once the cookies look golden at the edges. Give them 5 minutes to cool before you try moving them to a rack.
03 -
Pop a pineapple chunk onto each brown sugar base, then throw on half a cherry. Scoop up about 1.5 tablespoons of dough, gently squash it out, and use it to cover the fruit. Press around the sides to keep it all together.
04 -
Mix your melted butter and brown sugar in a small bowl till you've got a smooth paste. For every cookie, drop a teaspoon of it onto your lined tray. Make sure you leave a little space between each.
05 -
Fire up your oven to 350°F (175°C). Line your baking sheet with parchment or a silicone mat. In one bowl, whip softened butter and sugar until fluffy. Crack in the egg and pour in vanilla, stirring until it looks smooth. In another bowl, stir together flour, baking powder, and salt. Little by little, toss the dry mix into your wet stuff, stirring just until you’ve got a soft dough. Don’t keep mixing once it all comes together.
# Helpful Notes:
01 -
If your dough feels sticky, chill it in the fridge for about 10 minutes to make it easier to scoop.
02 -
Blot the pineapple pieces with a paper towel first—that way, your cookies don’t get soggy.
03 -
Let the cookies bake for 1 or 2 minutes longer if you want crisp edges, but keep an eye out—they burn fast.
04 -
Always use parchment or a non-stick mat so nothing sticks and cleanup’s a breeze.