Description
These Pineapple Cookies are a delightful tropical twist on classic cookies. Soft and chewy, with the sweetness of pineapple and a hint of coconut, they are sure to be a hit at any gathering.
Ingredients
Scale
Dry Ingredients:
- 2 1/4 cups all-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp salt
Wet Ingredients:
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 cup crushed, well-drained pineapple
Optional Add-Ins:
- 1/2 cup sweetened shredded coconut
- 1/2 tsp ground cinnamon
- 1/2 cup chopped pecans or walnuts
Instructions
- Preheat and Prepare: Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, and salt.
- Cream Butter and Sugars: In a large bowl, cream the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Add Wet Ingredients: Beat in the egg and vanilla extract. Stir in the crushed pineapple until well combined.
- Combine and Bake: Gradually add the dry ingredients to the wet mixture. Fold in coconut, cinnamon, and nuts if using. Drop tablespoons of dough onto baking sheets and bake for 10–12 minutes.
- Cool and Enjoy: Let the cookies cool on the pan for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Be sure to drain the pineapple well to avoid overly soft cookies.
- Add a glaze made of powdered sugar and pineapple juice for extra sweetness.
- These cookies stay soft and chewy even after a few days.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 90mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
