Ingredients
Scale
- 2 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ½ cup crushed pineapple, drained well (fresh or canned)
- ¼ cup light brown sugar, packed
- 2 tablespoons unsalted butter, melted (for topping)
- Optional: 1 tablespoon pineapple juice (to brush on cookies)
Substitution Tips: If you want a dairy-free version, swap the butter for a plant-based margarine of equal parts. For a gluten-free twist, use a 1:1 gluten-free flour blend, but note that texture may vary slightly. If fresh pineapple isn’t available, canned pineapple drained thoroughly works just as well. For a little extra zing, adding a teaspoon of freshly grated ginger to the dough can deepen the flavor beautifully.
Instructions
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. This step is key to prevent sticking and keep your cookies looking beautiful.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Having these dry ingredients ready helps the process move smoothly.
- In a large bowl, use an electric mixer to cream the softened butter and granulated sugar until light and fluffy—this usually takes about 3 to 4 minutes. I always find this is the moment where the batter starts to feel like magic.
- Beat in the egg and vanilla extract until fully combined. This is where the dough starts to come alive, thick and glossy.
- Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Overmixing can lead to tougher cookies, so I always remind myself to stop as soon as the flour disappears.
- In a small bowl, stir together the crushed pineapple (drained well), brown sugar, and melted butter. This mixture will create that signature caramelized pineapple topping.
- Using a tablespoon or cookie scoop, drop dough balls onto the prepared baking sheets, spacing them about 2 inches apart.
- Press each dough ball gently with your fingers or the back of a spoon to create a small indentation in the center, then spoon about a teaspoon of the pineapple topping mixture onto each cookie, pressing lightly to adhere.
- Bake for 12-14 minutes, or until the edges are just golden and the cookies spring back softly when touched. The pineapple topping should be bubbling slightly and caramelized.
- Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. I find this resting time helps the cookies set perfectly and keeps the topping intact.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International