Description
Pineapple Butter Cookies are a delightful treat that melt in your mouth, offering a creamy texture with a burst of tropical sweetness. Each bite is a harmonious blend of buttery richness and the tangy flavor of fresh pineapple, making them an irresistible snack for any occasion.
Ingredients
Scale
- For the Cookies:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup crushed pineapple, drained
Instructions
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, cream together the softened butter and sugar until light and fluffy, about 3-4 minutes.
- Add the egg and vanilla extract, mixing until well combined.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Fold in the crushed pineapple gently until evenly distributed.
- Drop tablespoon-sized balls of dough onto a baking sheet lined with parchment paper, spacing them about 2 inches apart.
- Bake for 12-15 minutes or until the edges are lightly golden. The centers may look slightly underbaked; they will firm up as they cool.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- Make-ahead: The cookie dough can be prepared and refrigerated for up to 3 days before baking.
- Storage: Store cookies in an airtight container at room temperature for up to 5 days.
- Substitutions: For a gluten-free version, use a 1:1 gluten-free flour blend.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: desserts
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10 grams
- Sodium: 50 milligrams
- Fat: 7 grams
- Saturated Fat: 4 grams
- Unsaturated Fat: 2 grams
- Trans Fat: 0 grams
- Carbohydrates: 20 grams
- Fiber: 0.5 grams
- Protein: 2 grams
- Cholesterol: 20 milligrams
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