Description
Delightfully soft and moist Pineapple Cookies that combine the sweet tang of crushed pineapple with a buttery, tender cookie base. These cookies are perfect for a tropical twist on your classic cookie tray, with optional shredded coconut or nuts for added texture and flavor.
Ingredients
Scale
Main Ingredients
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup crushed pineapple, drained
Optional Ingredients
- 1/2 cup shredded coconut
- 1/2 cup chopped nuts
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent the cookies from sticking.
- Cream Butter and Sugar: In a large mixing bowl, cream together the softened unsalted butter and granulated sugar until the mixture is light and fluffy, which helps create a tender cookie texture.
- Add Egg and Vanilla: Beat in the large egg and vanilla extract until they are fully incorporated, creating a smooth batter base.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to ensure even distribution of leavening and seasoning.
- Mix Dry into Wet: Gradually add the dry ingredients into the wet mixture, stirring gently until just combined without overmixing to keep the cookies tender.
- Fold in Pineapple and Optional Ingredients: Carefully fold in the drained crushed pineapple along with optional shredded coconut or chopped nuts if using, to add moisture and texture.
- Shape the Cookies: Drop spoonfuls of dough onto the prepared baking sheet, spacing each about 2 inches apart to allow for spreading during baking.
- Bake: Bake the cookies in the preheated oven for 10–12 minutes, or until the edges turn lightly golden, indicating they are cooked through but still soft inside.
- Cool: Let the cookies cool on the baking sheet for 2 minutes before transferring them to a wire rack to cool completely, ensuring they set properly.
Notes
- For best results, make sure the crushed pineapple is well drained to avoid overly wet dough.
- Optional shredded coconut or nuts add a nice crunch and flavor contrast, but can be omitted for a simpler cookie.
- Store cooled cookies in an airtight container at room temperature for up to 5 days.
- You can freeze the dough balls and bake directly from frozen, just add a minute or two to baking time.
- Use parchment paper or a silicone baking mat to prevent the cookies from sticking without added grease.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
