Description
These Irresistible Pineapple Cinnamon Sugar Cookies combine a soft, buttery texture with the tropical sweetness of crushed pineapple and warm cinnamon spice. Perfectly golden with a slight chew and a delightful fragrance, these cookies are an easy treat to brighten any cookie tray or afternoon tea.
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 sticking and ensure even baking.
- Cream Butter and Sugars: In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy, incorporating air for a tender texture.
- Add Eggs and Vanilla: Beat in the eggs one at a time to the butter-sugar mixture, then stir in the vanilla extract, ensuring everything is well combined.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, salt, and ground cinnamon to distribute the leavening and spice evenly.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined without overworking the dough.
- Fold in Pineapple: Carefully fold in the drained crushed pineapple to make sure the fruit is evenly distributed without releasing too much moisture.
- Form Cookies: Drop spoonfuls of the cookie dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
- Bake: Bake in the preheated oven for 10–12 minutes, or until the edges are lightly golden brown and the centers are set.
- Cool: Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely, which helps them firm up and develop the perfect texture.
Notes
- Make sure to drain the crushed pineapple well to prevent the dough from becoming too wet and sticky.
- Use room temperature butter and eggs for easier mixing and better texture.
- For an extra cinnamon kick, sprinkle a little cinnamon sugar on top before baking.
- Store cookies in an airtight container to keep them fresh for up to a week.
- These cookies can also be frozen after baking for longer storage.
