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Pineapple Cookies Recipe

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★★★★★

4.7 from 103 reviews

Delightfully buttery pineapple cookies with a soft, tender crumb topped with juicy canned pineapple rings and a sprinkle of sugar for extra sparkle. These cookies combine subtle sweetness with a tropical twist, perfect for a refreshing treat or sharing at gatherings.

Ingredients

Scale

Cookie Dough

  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1 egg
  • 1 tsp vanilla extract
  • 2½ cups all-purpose flour
  • ½ tsp baking soda
  • ¼ tsp salt

Topping

  • 10–12 canned pineapple rings, well-drained and patted dry
  • Additional sugar for sprinkling

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper to prevent the cookies from sticking and to ensure even baking.
  2. Cream Butter and Sugar: In a large bowl, beat the softened unsalted butter and granulated sugar together until the mixture becomes light and fluffy, which will enhance the cookies’ texture.
  3. Add Egg and Vanilla: Beat in the egg and vanilla extract thoroughly until the mixture is well combined and smooth, adding moisture and flavor to the dough.
  4. Mix Dry Ingredients: In a separate bowl, whisk the all-purpose flour, baking soda, and salt to evenly distribute the leavening agents and seasoning throughout the dough.
  5. Combine Ingredients: Gradually add the dry mixture to the butter mixture, stirring until a soft dough forms. Be careful not to overmix, to keep the dough tender.
  6. Shape Cookies: Roll the dough into 1½ tablespoon-sized balls, flatten them slightly, and place them spaced apart on the prepared baking sheets.
  7. Add Pineapple Topping: Gently place a well-drained pineapple ring on top of each cookie dough disk, pressing down slightly to adhere without flattening the cookie completely.
  8. Sprinkle Sugar: Sprinkle additional granulated sugar over the pineapple rings to add a sparkling finish and a touch of extra sweetness.
  9. Bake: Bake in the preheated oven for 12–14 minutes or until the edges turn golden brown, indicating the cookies are done.
  10. Cool: Let the cookies cool on the baking sheet for 5 minutes to set, then transfer them to a wire rack to cool completely, ensuring they retain their shape and texture.

Notes

  • Ensure pineapple rings are well-drained and patted dry to avoid soggy cookies.
  • Sugar sprinkled over pineapple adds a nice crunchy texture and visual appeal.
  • For softer cookies, do not overbake; remove once edges turn golden.
  • Store cookies in an airtight container at room temperature for up to one week.
  • You can substitute canned pineapple rings with fresh pineapple slices if desired, but ensure they are dry.

Keywords: pineapple cookies, buttery cookies, pineapple dessert, tropical cookies, sugar-topped cookies

Find it online: https://cheframi.com/pineapple-cookies-recipe/