Servings: 24 cookies
Calories: 120kcal
Cost: $8.00
Equipment
- Mixing bowls
- Electric mixer or whisk
- Spatula
- Baking sheet
- Parchment paper
Ingredients
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 3/4 cups all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1/4 cup crushed pineapple, drained
- 1/4 cup brown sugar
- 6 maraschino cherries, halved
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Add the egg and vanilla extract to the creamed mixture, beating until completely combined.
- In a separate bowl, combine the all-purpose flour, baking powder, and salt, and whisk to evenly mix.
- Gradually add the dry ingredients to the wet ingredients and mix until a soft dough forms.
- Roll the dough into 1-inch balls and place them on the prepared baking sheet, spacing them about 2 inches apart.
- Make an indentation in the center of each dough ball using your thumb or the back of a spoon.
- Fill each indentation with a teaspoon of crushed pineapple and sprinkle brown sugar over the top, adding half a maraschino cherry in the center of each cookie.
- Bake for 10-12 minutes, or until the edges are golden brown.
- Allow cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
Chill the dough for 30 minutes for better shape retention. Ensure the pineapple is well-drained to prevent soggy cookies. For a festive touch, consider adding colored sugar or a sprinkle of cinnamon on top before baking.
Nutrition
Calories: 120kcal | Carbohydrates: 15g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 15mg | Sodium: 80mg | Potassium: 30mg | Sugar: 7g | Vitamin A: 50IU | Vitamin C: 1mg | Calcium: 10mg | Iron: 0.4mg
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