Description
These pineapple cinnamon sugar cookies are the perfect balance of sweet and spiced flavors! With a soft, chewy texture and the tropical tang of pineapple paired with warm cinnamon, they’re a unique twist on classic sugar cookies. Perfect for dessert, snacks, or special occasions!
Ingredients
Units
Scale
- Cookies
- 2 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 1/2 cup crushed pineapple, drained
- Cinnamon Sugar Topping
- 2 tbsp granulated sugar
- 1 tsp ground cinnamon
Instructions
- Prepare the dough:
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, cream the butter, granulated sugar, and brown sugar until light and fluffy (about 2–3 minutes).
- Beat in the egg and vanilla extract, then mix in the drained crushed pineapple until well combined.
- Combine wet and dry ingredients:
- Gradually add the dry ingredients to the wet mixture, stirring just until combined. Do not overmix.
- Prepare cinnamon sugar topping:
- In a small bowl, mix the granulated sugar and ground cinnamon.
- Form the cookies:
- Scoop tablespoon-sized portions of dough and roll them into balls. Roll each ball in the cinnamon sugar topping.
- Place the coated dough balls on the prepared baking sheets, spacing them about 2 inches apart.
- Bake:
- Bake in the preheated oven for 10–12 minutes or until the edges are lightly golden.
- Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- Ensure the crushed pineapple is well-drained to avoid excess moisture in the dough.
- Store cookies in an airtight container at room temperature for up to 5 days.
- These cookies freeze well—store them in an airtight container for up to 3 months.