Description
Light, sweet cookies topped with pineapple rings and cherries for a delightful fruit finish.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup sugar
- 1/2 cup unsalted butter, softened
- 1 large egg
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 can pineapple rings in juice, drained
- Maraschino cherries (optional, for garnish)
Instructions
- Preheat your oven to 350°F (175°C). Grease a baking sheet.
- Cream together the butter and sugar until light and fluffy.
- Beat in the egg and vanilla extract.
- Whisk together the flour, baking powder, baking soda, and salt in another bowl.
- Gradually add this dry mixture to the wet mixture, mixing until just combined.
- Scoop tablespoons of cookie dough onto the prepared baking sheet, leaving space between each.
- Press a pineapple ring into the center of each cookie dough ball and place a cherry in the center if using.
- Bake for 10-12 minutes until the edges are lightly golden.
- Let them cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
For a twist, try using crushed pineapple or a small piece of candied ginger instead of cherry. Store cookies in an airtight container for up to 3 days at room temperature or up to 1 week in the fridge.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 100mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 20mg