Ingredients
Equipment
Method
Step-By-Step Instructions
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a medium mixing bowl, whisk together the flour and baking powder.
- In a large mixing bowl, cream together butter and granulated sugar until light and fluffy.
- Beat in the egg and vanilla extract until fully combined.
- Gradually add the flour mixture to the butter mixture, mixing on low speed until just combined.
- Gently fold in the crushed pineapple until evenly distributed.
- Scoop portions of the dough onto the prepared baking sheets, leaving space between each cookie.
- Bake for 12-15 minutes until the edges are golden brown and the centers are soft.
- Transfer cookies to wire racks to cool completely.
Nutrition
Notes
Cookies can be stored at room temperature in an airtight container for up to 5 days. Unbaked dough can be frozen for up to 3 months for spontaneous baking.