Description
These Irresistible Pineapple Cinnamon Sugar Cookies combine the sweet and tangy flavor of crushed pineapple with warm cinnamon spices, creating a soft, chewy cookie that’s perfect for any occasion. With a perfect balance of sweetness and spice, these cookies are easy to make and sure to delight your taste buds.
Ingredients
Scale
Cookie Dough Ingredients
- 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 sticking and ensure even baking.
- Cream Butter and Sugars: In a large bowl, cream together the softened unsalted butter, granulated sugar, and brown sugar until the mixture is light and fluffy, which usually takes about 3-5 minutes using an electric mixer.
- Add Eggs and Vanilla: Beat in the eggs one at a time to the creamed mixture, making sure each egg is fully incorporated before adding the next. Then stir in the vanilla extract for added flavor.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, salt, and ground cinnamon to evenly distribute the leavening agent and spices.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients into the wet ingredients, mixing gently until just combined to avoid overworking the dough which could result in tough cookies.
- Fold in Pineapple: Carefully fold in the drained crushed pineapple, making sure it is evenly distributed throughout the dough to add moisture and a tropical flavor.
- Shape Cookies: Drop spoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow the cookies room to spread while baking.
- Bake: Bake the cookies in the preheated oven for 10 to 12 minutes, or until the edges turn golden brown but the centers remain soft.
- Cool Cookies: Allow the cookies to cool on the baking sheets for 5 minutes to firm up, then transfer them to a wire rack to cool completely.
Notes
- Ensure the crushed pineapple is well drained to prevent the dough from becoming too wet.
- For a firmer cookie, chilling the dough for 30 minutes before baking can help maintain the shape.
- You can sprinkle a little extra cinnamon sugar on top before baking for added crunch and flavor.
- Store cookies in an airtight container at room temperature for up to 5 days.
