Description
A delightful twist on a classic dessert, these buttery cookies are topped with caramelized pineapple and a hint of maraschino cherry, perfect for any gathering.
Ingredients
- 1 cup unsalted butter (softened)
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract (optional)
- 2 cups all-purpose flour (or gluten-free blend)
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 can canned pineapple rings (well-drained)
- 2 tablespoons additional sugar for sprinkling
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream the softened butter and granulated sugar together until light and fluffy in a mixing bowl.
- Add the egg and vanilla extract, mixing well until combined.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually mix the dry ingredients into the wet ingredients until just combined.
- Scoop a tablespoon of dough and flatten it slightly before placing it on the prepared baking sheet.
- Top each cookie with a pineapple ring and sprinkle with a little bit of sugar.
- Bake for 10-12 minutes, or until the cookies are golden around the edges.
- Let cool before transferring to a wire rack.
Notes
Store cookies in an airtight container at room temperature for up to a week. Refrigerate for longer shelf life and freeze for up to three months.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American