Irresistible Pineapple Cinnamon Sugar Cookies are a delightful twist on the classic sugar cookie. Bursting with the tropical sweetness of pineapple and a warm hint of cinnamon, these cookies are soft, chewy, and perfect for any occasion.
Why You’ll Love This Recipe
- Unique Flavor: The combination of pineapple and cinnamon creates an unexpected yet delightful taste.
- Soft and Chewy Texture: Perfect for those who love cookies that melt in your mouth.
- Easy to Make: No complicated techniques, just simple steps for delicious cookies.
- Versatile: Great for holidays, parties, or a special treat with your coffee or tea.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- All-purpose flour
- Baking powder
- Ground cinnamon
- Unsalted butter (softened)
- Granulated sugar
- Brown sugar
- Egg
- Crushed pineapple (drained)
- Vanilla extract
Directions
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, and cinnamon. Set aside.
- In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the egg, followed by the vanilla extract and drained crushed pineapple.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Scoop tablespoon-sized balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are lightly golden.
- Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Servings and Timing
- Servings: Makes approximately 24 cookies
- Prep Time: 15 minutes
- Cook Time: 10-12 minutes
Variations
- Add a Glaze: Drizzle a simple glaze made of powdered sugar and pineapple juice over the cookies for extra sweetness.
- Nutty Addition: Add chopped pecans or walnuts for a crunchy texture.
- Spice it Up: Include a pinch of nutmeg or ginger for a spicier flavor profile.
- Dried Pineapple: Substitute the crushed pineapple with finely chopped dried pineapple for a different texture.
Storage/Reheating
- Storage: Store cookies in an airtight container at room temperature for up to 5 days.
- Freezing: Freeze unbaked cookie dough balls for up to 3 months. Bake directly from frozen, adding an extra minute or two to the baking time.
- Reheating: These cookies are best enjoyed fresh, but you can warm them slightly in the microwave for a few seconds if desired.
FAQs
1. Can I use fresh pineapple instead of canned?
Yes, finely chop fresh pineapple and drain any excess juice before adding it to the dough.
2. Can I make these cookies gluten-free?
Yes, use a gluten-free all-purpose flour blend for similar results.
3. What type of cinnamon works best?
Ground Ceylon cinnamon has a mild, sweet flavor, while Cassia cinnamon offers a bolder taste—use whichever you prefer.
4. How can I ensure the cookies stay soft?
Avoid overbaking, as this can dry out the cookies. They should still look slightly underdone when you remove them from the oven.
5. Can I use margarine instead of butter?
Yes, but the texture and flavor may vary slightly. Butter is recommended for the best results.
6. Can I add chocolate chips?
Absolutely! White chocolate chips pair particularly well with the pineapple and cinnamon.
7. Do I need to chill the dough?
Chilling is not required but can help prevent the cookies from spreading too much if your kitchen is warm.
8. Can I make these vegan?
Yes, replace the egg with a flax egg (1 tablespoon flaxseed meal mixed with 2.5 tablespoons water) and use vegan butter.
9. Can I double the recipe?
Yes, simply double the ingredients. Ensure you have enough baking sheets and space in your oven.
10. How can I make the cookies more festive?
Use cookie cutters for fun shapes or sprinkle colored sugar on top before baking.
Conclusion
Irresistible Pineapple Cinnamon Sugar Cookies are a creative and delicious way to elevate your baking game. With their tropical flair and warm spices, these cookies are perfect for sharing or indulging on your own. Try them out, experiment with variations, and enjoy this sweet treat that’s bound to become a new favorite!
PrintIrresistible Pineapple Cinnamon Sugar Cookies
These Irresistible Pineapple Cinnamon Sugar Cookies are soft, chewy, and bursting with tropical pineapple flavor balanced by the warm spice of cinnamon. They’re a delightful treat for any occasion and a unique twist on classic sugar cookies.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 24 cookies 1x
- Category: Cookies, Desserts
- Method: Baked
- Cuisine: American
Ingredients
For the cookies:
- 1/2 cup (115 g) unsalted butter, softened
- 1/2 cup (100 g) granulated sugar
- 1/2 cup (110 g) brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup (120 ml) crushed pineapple, drained
- 2 cups (250 g) all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
For the cinnamon sugar topping:
- 1/4 cup (50 g) granulated sugar
- 1 teaspoon ground cinnamon
Instructions
- Preheat the oven:
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
- Cream the butter and sugars:
- In a large bowl, beat the softened butter, granulated sugar, and brown sugar with a hand or stand mixer on medium speed until light and fluffy, about 2-3 minutes.
- Add wet ingredients:
- Mix in the egg and vanilla extract until fully combined. Stir in the drained crushed pineapple.
- Combine dry ingredients:
- In a separate bowl, whisk together the flour, baking soda, baking powder, salt, and ground cinnamon. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until a soft dough forms.
- Shape the cookies:
- In a small bowl, mix the sugar and cinnamon for the topping.
- Scoop tablespoon-sized portions of dough and roll them into balls. Roll each ball in the cinnamon sugar mixture and place them on the prepared baking sheets, spacing them about 2 inches apart.
- Bake the cookies:
- Bake for 10-12 minutes, or until the edges are lightly golden and the centers are set.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Serve:
- Enjoy the cookies warm or at room temperature. Store leftovers in an airtight container at room temperature for up to 5 days.
Notes
- Draining the pineapple: Make sure to press out as much liquid as possible to prevent the dough from becoming too wet.
- Extra texture: Add 1/2 cup of chopped toasted pecans or shredded coconut for more flavor and crunch.
- Freezing: Freeze cookie dough balls (without the topping) on a baking sheet, then transfer to a freezer-safe bag. Roll in cinnamon sugar and bake directly from frozen, adding 1-2 minutes to the bake time.