Pineapple Cookies

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Delightful cookies made with sweet and tart pineapple, offering a chewy texture that brings sunshine to your baking.

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Prep Time 25

Cook Time 15

Total Time 40

Servings: 24 cookies

Course: Dessert, Snack

Cuisine: American, Tropical

Calories: 150

Main Ingredients

1 cup unsalted butter Provides richness and moisture; can be replaced with margarine for a dairy-free option.
1 cup granulated sugar Sweetens cookies; brown sugar can be substituted for a molasses-like flavor.
2 large eggs Binds ingredients and adds moisture; flaxseed meal mixture can be used for a vegan alternative.
2 cups all-purpose flour Envelopes cookie structure; gluten-free flour blends can work here as well.
1 cup crushed pineapple (drained) Infuses cookies with a sweet-tart flavor; fresh or canned can be used.
1 teaspoon baking powder Helps cookies rise; baking soda can be a substitute.
½ teaspoon vanilla extract Enhances flavor; almond extract could be used for a nutty note.

Preparation

Preheat your oven to 350°F (175°C) to ensure even baking.
In a large mixing bowl, beat the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.
Incorporate the eggs and vanilla extract, beating until combined.
In another bowl, whisk together the flour, baking powder, and a pinch of salt.
Gradually add the dry mix to the wet ingredients and stir until just combined.
Gently fold in the crushed pineapple.
Drop rounded tablespoons of dough onto a lined baking sheet, leaving space for spreading.

Baking

Serving: 1gCalories: 150kcalCarbohydrates: 22gProtein: 2gFat: 6gSaturated Fat: 4gSodium: 100mgSugar: 10g

For best results, refrigerate dough for 30 minutes to prevent over-spreading. Store in an airtight container for up to a week.

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