Description
Sweet pineapple cinnamon sugar cookies merge tropical tang with warm spice, creating a delightful dessert sensation. Crisp edges, chewy centers, and a sprinkle of cinnamon sugar invite you to savor each delectable bite.
Ingredients
Scale
Main Ingredients:
- 2 cups (250 g) all-purpose flour
- ½ cup (115 g) unsalted butter, softened
- ½ cup (100 g) granulated sugar
- ½ cup (110 g) brown sugar, packed
- ½ cup (120 ml) crushed pineapple, drained
Leavening and Seasoning Ingredients:
- 1 large egg
- 1 teaspoon vanilla extract
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
Topping Ingredients:
- ¼ cup (50 g) granulated sugar
- 1 teaspoon ground cinnamon
Instructions
- Prepare the baking environment by warming the oven to 350F (175C) and lining two baking sheets with parchment paper or silicone mats.
- Create a creamy base by whipping softened butter with granulated and brown sugars using an electric mixer until the mixture becomes airy and pale, approximately 2-3 minutes.
- Incorporate the liquid elements by blending in the egg and vanilla extract thoroughly, then gently fold in the drained crushed pineapple until evenly distributed.
- In a separate mixing vessel, combine the dry components: flour, baking soda, baking powder, salt, and ground cinnamon. Sift these ingredients together to ensure even mixing.
- Gradually introduce the dry mixture into the wet ingredients, stirring on low speed until a soft, cohesive dough forms without overmixing.
- Craft a sweet coating by combining sugar and cinnamon in a shallow dish. Portion the dough into tablespoon-sized spheres, rolling each ball completely in the cinnamon-sugar mixture.
- Arrange the coated dough balls on prepared baking sheets, maintaining approximately two inches of space between each cookie to allow for spreading.
- Slide the sheets into the preheated oven and bake for 10-12 minutes, watching for lightly golden edges and set centers as indicators of doneness.
- Remove from the oven and let the cookies rest on the baking sheet for five minutes to stabilize, then transfer to a wire cooling rack to reach room temperature.
- Once cooled, serve immediately or store in an airtight container, where they will remain fresh for up to five days.
Notes
- Ensure butter is softened at room temperature for smooth, even mixing, preventing lumpy cookie dough.
- Drain crushed pineapple thoroughly using a fine-mesh strainer or cheesecloth to avoid excess moisture that could make cookies soggy.
- Substitute gluten-free flour blend for a celiac-friendly version, maintaining the same measurements and texture.
- Roll cookie balls gently to prevent dense, tough cookies, keeping a light touch for soft, tender results.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 24
- Calories: 150
- Sugar: 10 g
- Sodium: 80 mg
- Fat: 5 g
- Saturated Fat: 3 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 23 g
- Fiber: 0.5 g
- Protein: 2 g
- Cholesterol: 15 mg