Pineapple Cinnamon Sugar Cookies: The Ultimate Recipe

Pineapple cinnamon sugar cookies, a delightful twist on a classic treat, are about to become your new favorite baking project! Imagine biting into a warm, soft cookie, the familiar sweetness of cinnamon sugar dancing on your tongue, followed by a surprising burst of tropical pineapple. It’s an unexpected combination that will leave you craving more.

While not steeped in centuries of tradition like some other cookies, the beauty of pineapple cinnamon sugar cookies lies in their innovative spirit. They represent a fusion of comforting familiarity and exciting new flavors. Think of it as a culinary adventure, a chance to break free from the ordinary and embrace a little bit of sunshine in every bite.

What makes these cookies so irresistible? It’s the perfect balance of textures – the slightly crisp edges giving way to a soft, chewy center. The cinnamon sugar provides that comforting warmth we all know and love, while the pineapple adds a juicy, tangy counterpoint that keeps things interesting. Plus, they’re surprisingly easy to make! Whether you’re a seasoned baker or just starting out, you’ll find this recipe straightforward and rewarding. Get ready to impress your friends and family with these unique and delicious cookies!

Ingredients:

• For the Cookies:
• 2 1/4 cups all-purpose flour, plus more for dusting
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup (2 sticks) unsalted butter, softened
• 3/4 cup granulated sugar
• 3/4 cup packed light brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup crushed pineapple, well-drained (canned is fine!)
• For the Cinnamon Sugar Coating:
• 1/2 cup granulated sugar
• 2 tablespoons ground cinnamon

Preparing the Dough:

1. Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Make sure everything is evenly distributed – this helps the cookies rise properly and have a consistent texture. Set this bowl aside for now.
2. Cream Butter and Sugars: In a large bowl (or the bowl of your stand mixer), cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. This usually takes about 3-5 minutes. Don’t rush this step! The creaming process incorporates air into the butter and sugar, which is essential for creating a tender cookie. Scrape down the sides of the bowl occasionally to ensure everything is evenly mixed.
3. Add Eggs and Vanilla: Beat in the eggs one at a time, mixing well after each addition. Then, stir in the vanilla extract. Again, scrape down the sides of the bowl to make sure everything is incorporated. You want a smooth, homogenous mixture at this point.
4. Incorporate Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix! Overmixing develops the gluten in the flour, which can result in tough cookies. Mix until you see the flour just disappear.
5. Add Pineapple: Gently fold in the well-drained crushed pineapple. Make sure it’s evenly distributed throughout the dough. You don’t want clumps of pineapple in some cookies and none in others. The pineapple adds a lovely sweetness and a subtle tang to the cookies.
6. Chill the Dough: Cover the bowl with plastic wrap and chill the dough in the refrigerator for at least 1 hour, or preferably 2-3 hours. Chilling the dough is crucial! It allows the gluten to relax, which prevents the cookies from spreading too much during baking. It also makes the dough easier to handle. You can even chill it overnight if you want to bake the cookies the next day.

Preparing the Cinnamon Sugar Coating:

1. Combine Sugar and Cinnamon: While the dough is chilling, prepare the cinnamon sugar coating. In a shallow bowl, whisk together the granulated sugar and ground cinnamon until well combined. Set aside.

Baking the Cookies:

1. Preheat Oven: Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper or silicone baking mats. Parchment paper helps prevent the cookies from sticking and makes cleanup a breeze.
2. Scoop and Roll Dough: Remove the chilled dough from the refrigerator. Using a cookie scoop or a spoon, scoop out rounded tablespoons of dough. Roll each ball of dough in the cinnamon sugar mixture, coating it completely.
3. Arrange on Baking Sheets: Place the coated dough balls onto the prepared baking sheets, leaving about 2 inches of space between each cookie. This allows the cookies to spread without running into each other.
4. Bake: Bake for 9-11 minutes, or until the edges are lightly golden brown and the centers are set. Keep a close eye on them, as baking times can vary depending on your oven. You want them to be perfectly baked, not underbaked or overbaked.
5. Cool: Remove the baking sheets from the oven and let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. This prevents them from breaking while they’re still soft.

Tips and Variations:

• Drain the Pineapple Well: This is super important! Excess moisture from the pineapple will make the cookies spread too much and become flat. Press the crushed pineapple between paper towels to remove as much liquid as possible.
• Don’t Overbake: Overbaked cookies will be dry and crumbly. You want them to be slightly soft in the center.
• Use Room Temperature Butter: Softened butter is key for creaming properly with the sugars. If your butter is too cold, it won’t cream well, and if it’s melted, the cookies will spread too much.
• Add Nuts: For extra flavor and texture, you can add chopped pecans or walnuts to the dough along with the pineapple. About 1/2 cup should do the trick.
• Spice it Up: Add a pinch of ground nutmeg or cloves to the dough for a warmer, spicier flavor.
• Make it Tropical: Add a tablespoon of shredded coconut to the dough for a more pronounced tropical flavor.
• Glaze Option: For an extra touch of sweetness, you can drizzle the cooled cookies with a simple glaze made from powdered sugar and milk or pineapple juice.
• Storage: Store the cooled cookies in an airtight container at room temperature for up to 3 days. They can also be frozen for longer storage.

Troubleshooting:

• Cookies are too flat: This could be due to several factors: the butter was too soft, the dough wasn’t chilled long enough, or you used too much liquid from the pineapple. Make sure to chill the dough properly and drain the pineapple well.
• Cookies are too dry: This could be due to overbaking or using too much flour. Make sure to measure the flour accurately and don’t overbake the cookies.
• Cookies are too tough: This is usually caused by overmixing the dough. Mix the dry ingredients into the wet ingredients until just combined.
• Cookies are not spreading enough: This could be due to using too much flour or not enough butter. Make sure to measure the ingredients accurately.

Serving Suggestions:

• Enjoy these cookies with a glass of cold milk or a cup of hot coffee or tea.
• Serve them as a dessert at your next party or gathering.
• Pack them in a lunchbox for a sweet treat.
• Give them as a homemade gift to friends and family.

Nutritional Information (Approximate per cookie):

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

• Calories: 150-180
• Fat: 8-10g
• Saturated Fat: 5-6g
• Cholesterol: 30-40mg
• Sodium: 50-70mg
• Carbohydrates: 18-22g
• Sugar: 10-12g
• Protein: 1-2g

Why This Recipe Works:

This recipe is a winner because it balances the sweetness of the pineapple and cinnamon sugar with the richness of the butter and the subtle tang of the pineapple. The chilling step is crucial for preventing the cookies from spreading too much, resulting in a perfectly chewy and slightly crisp texture. The use of both granulated and brown sugar adds depth of flavor and contributes to the cookies’ soft and moist interior. Plus, the cinnamon sugar coating adds a delightful crunch and a warm, comforting aroma.

Variations for Dietary Needs:

• Gluten-Free: Substitute the all-purpose flour with a gluten-free all-purpose flour blend. Be sure to choose a blend that contains xanthan gum, as this will help bind the ingredients together.
• Dairy-Free: Replace the butter with a dairy-free butter substitute. Make sure to choose one that is specifically designed for baking.
• Vegan: Replace the butter with a vegan butter substitute and the eggs with flax eggs (1 tablespoon of ground flaxseed mixed with 3 tablespoons of water per egg). Let the flax egg mixture sit for 5 minutes to thicken before adding it to the dough.
• Lower Sugar: Reduce the amount of granulated and brown sugar by 1/4 cup each. You can also substitute some of the sugar with a sugar substitute like stevia or erythritol.

Equipment You’ll Need:

Conclusion:

And there you have it! These pineapple cinnamon sugar cookies are truly a must-try for anyone looking for a unique and delightful treat. The combination of the tangy pineapple, the warm cinnamon, and the sweet sugar creates a symphony of flavors that will dance on your taste buds. I know, I know, pineapple in a cookie sounds a little out there, but trust me on this one – it’s pure magic! The pineapple adds a subtle chewiness and a burst of tropical sunshine that perfectly complements the comforting warmth of the cinnamon. But the best part? These cookies are incredibly easy to make. Seriously, even if you’re a baking novice, you can whip up a batch of these in no time. The recipe is straightforward, the ingredients are readily available, and the results are consistently delicious. What more could you ask for? Beyond their incredible flavor and ease of preparation, these cookies are also incredibly versatile. Looking for serving suggestions? They’re fantastic on their own, of course, but they also pair beautifully with a scoop of vanilla ice cream or a dollop of whipped cream. Imagine biting into a warm, chewy cookie topped with cold, creamy ice cream – pure bliss! They’re also perfect with a cup of coffee or tea, making them an ideal afternoon snack or after-dinner treat. And if you’re feeling adventurous, why not try some variations? For a little extra crunch, add some chopped macadamia nuts or pecans to the dough. If you’re a fan of spice, a pinch of ground ginger or nutmeg would be a welcome addition. You could even drizzle them with a simple glaze made from powdered sugar and pineapple juice for an extra touch of sweetness and shine. Another fun idea is to add some shredded coconut to the dough for a tropical twist. The possibilities are endless! I’ve made these pineapple cinnamon sugar cookies countless times, and they’re always a hit. Whether I’m baking them for a holiday gathering, a birthday party, or just a quiet night in, they never fail to bring a smile to everyone’s face. They’re the perfect way to brighten someone’s day and spread a little bit of joy. So, what are you waiting for? Grab your apron, gather your ingredients, and get baking! I promise you won’t regret it. These cookies are a guaranteed crowd-pleaser, and they’re sure to become a new favorite in your household. I’m so confident that you’ll love these cookies that I’m practically begging you to try them! And when you do, please, please, please share your experience with me. I’d love to hear what you think of the recipe, what variations you tried, and how much your family and friends enjoyed them. You can leave a comment below, tag me on social media, or even send me an email. I’m always eager to hear from fellow bakers and food lovers. Don’t be shy – let me know what you think! Happy baking, and I hope you enjoy these delicious pineapple cinnamon sugar cookies as much as I do! I am sure that this recipe will become a staple in your kitchen.

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