Pineapple Cinnamon Cookies
Indulge in the tropical warmth of Pineapple Cinnamon Cookies, where the sweet tang of crushed pineapple meets the cozy spice of ground cinnamon for an irresistible flavor combination. These soft and buttery cookies are elevated with the option to add crunchy pecans or walnuts, offering a delightful texture contrast. Perfectly balanced, they’re easy to make in just 15 minutes of prep time and bake to golden perfection in under 12 minutes. Ideal for holiday gatherings, afternoon tea, or a quick snack, these cookies capture the essence of comfort and sunshine in every bite. Elevate your cookie game with this unique recipe that’s bursting with tropical flair and warm spices!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1 teaspoon Baking powder
- 1 teaspoon Ground cinnamon
- 0.25 teaspoon Salt
- 0.75 cup Unsalted butter, softened
- 0.75 cup Granulated sugar
- 0.5 cup Light brown sugar, packed
- 1 large Egg
- 1 teaspoon Vanilla extract
- 0.75 cup Crushed pineapple, drained
- 0.5 cup Chopped pecans or walnuts (optional)
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a medium-sized mixing bowl, whisk together the flour, baking powder, cinnamon, and salt. Set aside.
In a large mixing bowl, using a hand or stand mixer, cream the softened butter, granulated sugar, and light brown sugar until the mixture is light and fluffy, about 2-3 minutes.
Beat in the egg and vanilla extract until fully incorporated.
Add the drained crushed pineapple to the wet ingredients and mix until combined.
Gradually add the dry ingredient mixture to the wet ingredients, mixing until just combined. Be careful not to overmix.
If desired, fold in the chopped pecans or walnuts for added texture.
Using a tablespoon or cookie scoop, drop portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden and the centers are set.
Remove the cookies from the oven and allow them to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Store the cookies in an airtight container at room temperature for up to 5 days.
Nutrition Facts
Calories |
3723 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 194.4 g | 249% | |
| Saturated Fat | 97.1 g | 485% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 607 mg | 202% | |
| Sodium | 1208 mg | 52% | |
| Total Carbohydrate | 473.9 g | 172% | |
| Dietary Fiber | 16.5 g | 59% | |
| Total Sugars | 274.1 g | ||
| Protein | 40.0 g | 80% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 269 mg | 21% | |
| Iron | 15.0 mg | 83% | |
| Potassium | 950 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
