Description
Homemade pineapple cinnamon sugar cookies blend tropical sweetness with warm spice notes from classic baking traditions. Delightful treats promise rich flavor combinations that will transport palates to sunny Caribbean kitchens.
Ingredients
Scale
- ½ cup (115 g) unsalted butter, softened
- ½ cup (100 g) granulated sugar
- ½ cup (110 g) brown sugar, packed
- 2 cups (250 g) all-purpose flour
- ½ cup (120 ml) crushed pineapple, drained
- 1 large egg
- ¼ cup (50 g) granulated sugar (for topping)
- 1 tsp vanilla extract
- ½ tsp baking soda
- ¼ tsp baking powder
- ½ tsp salt
- 1 tsp ground cinnamon
- 1 tsp ground cinnamon (for topping)
Instructions
- Preheat and Prepare: Heat oven to 350F (175C) and line baking sheets with parchment paper, ensuring an even surface for perfect cookie placement.
- Cream Base: Whip softened butter with granulated and brown sugars using an electric mixer until the mixture transforms into a light, fluffy texture with a pale appearance.
- Blend Wet Ingredients: Integrate egg and vanilla extract seamlessly, then gently fold in drained crushed pineapple, distributing the fruit evenly throughout the mixture.
- Combine Dry Components: Sift flour, baking soda, baking powder, salt, and ground cinnamon together in a separate bowl, creating a uniform dry mixture to ensure consistent flavor and texture.
- Form Dough: Merge dry ingredients into wet mixture on low speed, mixing just until a soft, cohesive dough forms without overworking the batter.
- Create Coating: Prepare a shallow dish with combined sugar and cinnamon. Shape dough into tablespoon-sized spheres, thoroughly coating each ball in the sweet cinnamon mixture.
- Bake: Position coated dough balls on prepared sheets, spacing them two inches apart. Slide into preheated oven and bake for 10-12 minutes until edges turn lightly golden and centers set.
- Cool and Serve: Allow cookies to rest on baking sheet for five minutes, then transfer to a wire rack to cool completely. Store in an airtight container, maintaining freshness for up to five days.
Notes
- Drain Pineapple Thoroughly: Pat crushed pineapple completely dry with paper towels to prevent excess moisture from making cookies soggy or affecting texture.
- Avoid Overmixing Dough: Mix ingredients just until combined to maintain soft, tender cookie consistency and prevent tough, dense results.
- Consistent Cookie Size: Use a tablespoon or small cookie scoop to ensure uniform cookies that bake evenly and look professionally prepared.
- Room Temperature Ingredients: Allow butter, egg, and pineapple to reach room temperature for smoother blending and better overall cookie structure.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 23
- Calories: 143
- Sugar: 9 g
- Sodium: 88 mg
- Fat: 6 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 21 g
- Fiber: 0.5 g
- Protein: 1.5 g
- Cholesterol: 20 mg