These delightful treats marry the classic charm of soft sugar cookies with the vibrant flavor of pineapple, offering a sweet and tangy bite reminiscent of the beloved pineapple upside-down cake.
Ingredients
Scale:
2 ½ cups all-purpose flour
1 cup granulated sugar
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
½ cup unsalted butter, softened
2 large eggs
1 teaspoon vanilla extract
1 cup crushed fresh pineapple, drained (canned is also an option)
Chopped nuts (walnuts or pecans) - optional
Shredded coconut - optional
A dash of cinnamon or nutmeg - optional
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large bowl, whisk together the dry ingredients: flour, sugar, baking powder, baking soda, and salt. Set aside.
In another bowl, beat the softened butter until creamy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
Gradually add the dry ingredients to the wet mixture, stirring until just combined.
Gently fold in the crushed pineapple, ensuring it’s evenly distributed without overmixing.
Using a tablespoon or a cookie scoop, drop rounded spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
Bake for 10-12 minutes or until the edges are light golden brown.
Remove from oven and let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
For an extra touch of caramelization, consider sprinkling a little brown sugar on top before baking.
Ensure that your cookies are slightly underbaked if you prefer a chewier texture, as they will continue to bake once removed from the oven.
