Irresistible 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
Scale
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.