Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup crushed pineapple, drained
- 1/4 cup brown sugar
- Maraschino cherries (optional, for garnish)
If you’re running low on supplies, feel free to swap out the unsalted butter for salted butter and omit the additional salt. The crushed pineapple can be replaced with fresh pineapple that’s been finely chopped and drained. And if you’re not a fan of maraschino cherries, they’re entirely optional but add a lovely pop of color.
Instructions
- Preheat your oven to 350°F and line a baking sheet with parchment paper.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.
- Beat in the eggs, one at a time, followed by the vanilla extract until well combined.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined. Avoid overmixing to keep the cookies tender.
- Fold in the drained crushed pineapple gently, ensuring it’s evenly distributed throughout the dough.
- Scoop tablespoon-sized amounts of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Sprinkle a pinch of brown sugar over each cookie, pressing a maraschino cherry into the center if desired.
- Bake for 10-12 minutes, or until the edges are golden brown and the tops are set. Remove from the oven and allow to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
