Description
These Irresistible Pineapple Cinnamon Sugar Cookies combine the sweet, tropical flavor of crushed pineapple with warm, aromatic cinnamon for a uniquely delicious treat. Soft yet slightly chewy, these cookies feature a perfect balance of buttery sweetness and a hint of spice, making them an ideal snack or dessert for any occasion.
Ingredients
Scale
Cookie Dough
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 cup crushed pineapple, drained
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent the cookies from sticking and ensure even baking.
- Cream Butter and Sugars: In a large bowl, cream together the softened unsalted butter, granulated sugar, and packed brown sugar until the mixture is light and fluffy, which helps to aerate the dough for a soft texture.
- Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Follow by mixing in the vanilla extract to enhance the cookie’s flavor.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, salt, and ground cinnamon evenly to distribute the leavening agent and spice.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, mixing gently until just combined to avoid overworking the dough, which could result in tough cookies.
- Fold in Pineapple: Carefully fold the drained crushed pineapple into the dough until it is evenly distributed, adding a moist, fruity element to the cookies.
- Form Cookies: Drop spoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading during baking.
- Bake: Bake the cookies for 10–12 minutes or until the edges turn golden brown, indicating they are cooked through but still soft in the center.
- Cool: Allow the cookies to cool on the baking sheets for 5 minutes to firm up before transferring them to a wire rack to cool completely, preventing breakage.
Notes
- Ensure the pineapple is well drained to prevent the dough from becoming too wet.
- For extra cinnamon flavor, sprinkle a little cinnamon sugar on top of the cookies before baking.
- Store cookies in an airtight container at room temperature for up to a week.
- To make the cookies gluten-free, substitute the all-purpose flour with a gluten-free flour blend designed for baking.
