Ingredients and Weight:
- 1 cup (2 sticks) unsalted butter, softened
- 3/4 cup packed light brown sugar
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 large egg
- 2 1/4 cups (281g) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 (20-ounce) can crushed pineapple, drained
Preparation Time:
15 minutes
Cooking Time:
10-12 minutes
Difficulty Level:
2 (Easy)
Preparation Method Steps:
- Preheat oven to 375°F (190°C). Line two baking sheets with parchment paper.
- In a large bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy.
- Beat in the vanilla extract and egg.
- In another bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
- Fold in the drained pineapple.
- Drop the dough by rounded tablespoons onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are golden brown.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Nutritional Information:
(Per cookie)
- Calories: 150
- Fat: 7g
- Saturated Fat: 4g
- Carbohydrates: 23g
- Protein: 1g
Dish Characteristics:
- Soft and chewy texture
- Sweet and tangy pineapple flavor
- Golden brown edges
User Comments:
- "These cookies are so soft and delicious! The pineapple flavor is perfect."
- "I love the combination of sweet and tangy flavors."
- "These cookies are perfect for a summer party."
- "I'm not usually a fan of pineapple, but these cookies are so good!"
- "These are the best pineapple cookies I've ever had!"
Special Precautions and Tips:
- Make sure to drain the pineapple thoroughly before adding it to the dough. Excess moisture will make the cookies too soft.
- If you don't have parchment paper, you can grease the baking sheets.
- Let the cookies cool completely before storing them to prevent them from becoming soggy.
