Ingredients
Scale
- 1/2 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 1/4 cup granulated sugar
- 1/2 teaspoon vanilla extract
- 1 large egg
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup crushed pineapple, drained
- Maraschino cherries for topping
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream together butter, brown sugar, and granulated sugar until light and fluffy.
- Add the egg and vanilla extract, mixing until smooth.
- In a separate bowl, whisk together flour, baking powder, and salt, then slowly add to the wet mixture.
- Fold in the crushed pineapple until evenly distributed.
- Scoop dough onto the prepared baking sheet, spacing them 2 inches apart.
- Top each cookie with a maraschino cherry.
- Bake for 12-15 minutes or until edges are golden brown.
- Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Ensure the pineapple is well-drained to prevent excess moisture in the dough.
- Cookies can be stored in an airtight container for up to a week.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 20mg