Description
These Irresistible Pineapple Cinnamon Sugar Cookies offer a delightful tropical twist on classic cinnamon sugar cookies. Soft and chewy with a hint of warm cinnamon and bursts of juicy pineapple, these cookies are perfect for any occasion, combining sweet and spicy flavors in every bite.
Ingredients
Scale
Wet Ingredients
- 1 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup crushed pineapple, drained
Dry Ingredients
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and prepare your baking sheets by lining them with parchment paper to prevent sticking.
- Cream Butter and Sugars: In a large bowl, use a mixer to cream together the softened unsalted butter, granulated sugar, and packed brown sugar until the mixture is light, fluffy, and well combined.
- Add Eggs and Vanilla: Beat in the eggs one at a time to ensure even incorporation. Then add the vanilla extract and mix well.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, salt, and ground cinnamon until thoroughly combined.
- Combine Wet and Dry Mixtures: Gradually add the dry ingredients to the wet ingredients, mixing just until everything is blended to avoid overmixing that could toughen the cookies.
- Fold in Pineapple: Gently fold in the drained crushed pineapple, ensuring it is evenly distributed throughout the cookie dough.
- Form Cookies: Drop spoonfuls of dough onto the prepared baking sheets, spacing each about 2 inches apart to allow room for spreading.
- Bake Cookies: Bake in the preheated oven for 10–12 minutes or until the edges of the cookies turn a beautiful golden brown.
- Cool: Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to wire racks to cool completely, ensuring they set properly.
Notes
- Make sure the crushed pineapple is well drained to avoid excess moisture, which can affect the cookies’ texture.
- For softer cookies, slightly underbake and let them finish setting on the cooling rack.
- Store cookies in an airtight container at room temperature for up to 5 days.
- These cookies can be frozen for up to 3 months; thaw at room temperature before serving.
