- Ingredients:
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup crushed pineapple, drained
- 1/4 cup brown sugar
- Maraschino cherries, halved (optional)
Directions:
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
- In a separate large bowl, beat the softened butter and granulated sugar together until light and fluffy. Add the egg and vanilla extract, and mix until combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- In a small bowl, mix the crushed pineapple and brown sugar together.
- Roll the cookie dough into 1.5-inch balls and place them on the prepared baking sheet. Using your thumb or the back of a spoon, create a small indentation in the center of each dough ball.
- Spoon a small amount of the pineapple-brown sugar mixture into each indentation. Top with half of a maraschino cherry, if desired.
- Bake for 10-12 minutes, or until the edges are golden. Let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Prep Time: 15 minutes
Cooking Time: 12 minutes
Total Time: 27 minutes
Kcal: 125 kcal per cookie
Servings: 20 cookies
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