Pineapple Sugar Cookie
This Pineapple Sugar Cookie is a soft, buttery delight bursting with tropical pineapple and optional coconut. Perfect for summer or any sweet craving!
Servings: 24 servings
Ingredients
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 cup unsalted butter softened
- 1 1/2 cups sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup crushed pineapple well drained
- 1/2 cup shredded coconut optional
- 1/4 teaspoon salt
Instructions
Step 1: Prepare Your Ingredients
- Before you start mixing, make sure your butter is softened to room temperature for easy creaming. Drain the crushed pineapple thoroughly to avoid excess moisture that could affect the cookie texture. Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper or silicone mats.
Step 2: Mix the Dry Ingredients
- In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt. Set this mixture aside.
Step 3: Cream Butter and Sugar
- Using a stand mixer or hand mixer, beat the softened butter and sugar together on medium speed until the mixture is light and fluffy, about 3 to 4 minutes.
Step 4: Add Egg and Vanilla
- Beat in the egg and vanilla extract until fully combined.
Step 5: Incorporate Pineapple
- Gently fold in the well-drained crushed pineapple. If you’re using shredded coconut, add it now and mix just until combined.
Step 6: Combine Dry and Wet Ingredients
- Slowly add the dry flour mixture to the wet ingredients, mixing on low speed or folding by hand. Mix just until no flour streaks remain.
Step 7: Scoop and Bake
- Using a cookie scoop or tablespoon, drop dough balls about 2 inches apart on your prepared baking sheets. Bake in the preheated oven for 10 to 12 minutes, or until the edges are lightly golden but the centers still look slightly soft.
Step 8: Cool and Enjoy
- Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Equipment
- Stand mixer
- Hand Mixer
- Baking Sheet
- Parchment Paper
- Mixing Bowl
Notes
- Drain the pineapple very well to avoid soggy dough and maintain cookie texture.
- Chill the dough for 30 minutes before baking to prevent spreading and get thicker cookies.
- The shredded coconut is optional; omit if you prefer or have allergies.
- Try adding chopped nuts or a chocolate drizzle for tasty variations.
- Store cookies in an airtight container at room temperature for up to 4 days or freeze for longer storage.