Ingredients
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 cup crushed pineapple, well-drained
- Optional: 1/2 cup shredded coconut, glaze (powdered sugar + pineapple juice), chopped nuts, or melted white chocolate
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, whisk together flour, baking soda, and salt.
- In another bowl, cream butter and sugar until light and fluffy.
- Mix in the drained crushed pineapple until fully incorporated.
- Gradually add dry ingredients to the wet mixture, stirring until a soft dough forms.
- Scoop spoonfuls of dough onto the baking sheet, spacing them about 2 inches apart.
- Bake for 12–15 minutes, or until edges are golden.
- Let cookies cool on a wire rack before serving or glazing.
Notes
- For added texture, stir in shredded coconut or chopped nuts.
- Drizzle a glaze made with powdered sugar and pineapple juice for extra sweetness.
- Dip cookies in melted white chocolate for a decorative finish.
- Chill dough for 20–30 minutes if it’s too soft to handle.
- Swap all-purpose flour with gluten-free 1:1 baking flour if needed.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 110
- Sugar: 8g
- Sodium: 60mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 15mg
