Description
Soft, chewy pineapple cookies coated in cinnamon sugar. Easy to make, tropical treats perfect for any occasion.
Ingredients
Scale
- 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!)
- 1/2 cup granulated sugar
- 2 tablespoons ground cinnamon
Instructions
- Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- Cream Butter and Sugars: In a large bowl (or stand mixer), cream together the softened butter, granulated sugar, and brown sugar until light and fluffy (3-5 minutes). Scrape down the sides of the bowl occasionally.
- Add Eggs and Vanilla: Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract. Scrape down the sides of the bowl.
- Incorporate Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix!
- Add Pineapple: Gently fold in the well-drained crushed pineapple.
- 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.
- 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.
- Preheat Oven: Preheat oven to 375°F (190°C). Line baking sheets with parchment paper or silicone baking mats.
- 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.
- Arrange on Baking Sheets: Place the coated dough balls onto the prepared baking sheets, leaving about 2 inches of space between each cookie.
- Bake: Bake for 9-11 minutes, or until the edges are lightly golden brown and the centers are set.
- 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.
Notes
- Drain the pineapple very well to prevent flat cookies.
- Don’t overbake the cookies; they should be slightly soft in the center.
- Use room temperature butter for proper creaming.
- Add chopped pecans or walnuts for extra flavor and texture.
- Add a pinch of ground nutmeg or cloves for a warmer, spicier flavor.
- Add a tablespoon of shredded coconut to the dough for a more pronounced tropical flavor.
- Drizzle the cooled cookies with a simple glaze made from powdered sugar and milk or pineapple juice.
- Store the cooled cookies in an airtight container at room temperature for up to 3 days. They can also be frozen for longer storage.
- Prep Time: 20 minutes
- Cook Time: 9-11 minutes